Dibek Coffee

What Is Dibek Coffee?

Dibek coffee is a traditional type of Turkish coffee in which roasted coffee beans (Coffea arabica) are pounded into a very fine powder in stone mortars called "dibek." It takes its name from the stone mortar in which the beans are pounded.

Unlike grinding in a metal mill, slow pounding in a stone mortar releases more of the bean's oil; this is preferred because it gives the coffee an intense froth and a full-bodied taste. In some regions, spices such as cardamom are also added during pounding.

Nutritional Values of Dibek Coffee

Plain dibek coffee (unsweetened, no milk) is practically calorie-free and contains no notable macronutrients; therefore, no numerical nutrition table is given. Its stimulating effect comes from the caffeine it contains.

What Are the Benefits of Dibek Coffee?

Dibek coffee, as a traditional type of Turkish coffee, can be considered part of a daily beverage routine when consumed in moderation; caffeine provides a stimulating effect. Avoiding excessive caffeine consumption is recommended.

This information is general; dibek coffee is a beverage, not a substitute for medical treatment.

How Is Dibek Coffee Selected?

Quality dibek coffee should be freshly roasted, very finely pounded, and strongly aromatic; stale products with a weakened scent will not froth.

• The powder should be very fine and homogeneous
• The fresh-roast scent should be strong
• It should be sold in a sealed, light-blocking package

How Is Dibek Coffee Stored?

Pounded dibek coffee is stored in a sealed container away from air, moisture, and light, to be used within 2–3 weeks; since fine powder loses its aroma quickly, buying it in small amounts is recommended.

Using Dibek Coffee in the Kitchen

Dibek coffee is consumed almost entirely as a hot beverage cooked in a cezve; its fine powder is also used to flavor certain coffee-based desserts and creams.

How Is Dibek Coffee Cooked?

One or two spoonfuls of dibek coffee per cup are placed in a cezve with cold water; it is cooked slowly over low heat without stirring until froth forms, and poured into the cup along with the froth.

Why Is Dibek Coffee Frothier?

Pounding in a stone mortar releases more of the bean's natural oils; these oils help form a more intense and lasting froth as the coffee cooks.

What Recipes Is Dibek Coffee Used In?

Plain and sweetened dibek Turkish coffee, dibek coffee with milk, and coffee-flavored desserts are the most common uses of dibek coffee.

Frequently Asked Questions

What is the difference between dibek coffee and Turkish coffee?

Both are cooked in a cezve from finely powdered coffee; the difference is that dibek coffee is pounded in a stone mortar instead of a metal mill, which gives an oilier powder and a more intense froth.

Does dibek coffee contain caffeine?

Yes; since dibek coffee is made from coffee beans, it contains caffeine, which sets it apart from caffeine-free menengiç coffee.

Are spices added to dibek coffee?

In some regions, spices such as cardamom are added during pounding; this adds an extra layer of aroma to the coffee but is not required.

Is dibek coffee made at home?

Ready-pounded dibek coffee can easily be cooked at home in a cezve; the traditional pounding process in the dibek mortar requires a special stone mortar and is mostly done by producers.

How does dibek coffee become frothy?

Cooking it slowly over low heat, without stirring and without letting it boil over, allows the froth to form and be preserved; the froth is then distributed among the cups when serving.