Coffee had reached Turkey by the year 1660 and 10 years later the “Kaveh Kanes” (coffeehouses) were flourishing all over Constantinople.
The preparation of coffee had improved dramatically. By now, the dried and roasted coffee beans were pounded to dust with mortar and steeped in boiling water. When the liquid was half boiled it was strained through silk and decanted into earth pots. Portions were reheated and served flavored with cinnamon sticks or cloves, jasmine flowers or lemon peels and saffron in thin china cups.
The coffeehouse business flourished and musicians and dancers were hired to amuse their customers. “The “Kaveh Kanes” hummed with social, political and religious debates, while tambourines and violins made music”, narrates Professor Andres Uribe, in his book "Brown Gold", the amazing story of coffee.