Table 5 Participants’ consumption habits of Turkish coffee
From: The consumption of tea and coffee in Turkey and emerging new trends
Adana | İzmir | |||
|---|---|---|---|---|
F | % | F | % | |
Cooking tools | ||||
Copper coffee pot | 266 | 58.0 | 108 | 31.9 |
Steel coffee pot | 82 | 17.9 | 106 | 31.3 |
Electric coffee pot | 44 | 9.6 | 79 | 23.3 |
Turkish coffee machine | 67 | 14.5 | 46 | 13,6 |
Total | 459 | 100 | 339 | 100 |
Pearson χ2: 67.148, s.d.:3, p: 0.000 < 0.05 | ||||
Sugar ratio | ||||
Black | 84 | 18.3 | 55 | 16.2 |
A little sugary | 75 | 16.3 | 70 | 20.6 |
Medium sugary | 243 | 52.8 | 145 | 42.8 |
Sugary | 50 | 10.9 | 56 | 16.5 |
Well-sugary | 8 | 1.7 | 13 | 3.8 |
Total | 460 | 100 | 339 | 100 |
Pearson χ2: 14.514, s.d.:4, p: 0.006 < 0.05 | ||||
How it is made | ||||
On ember | 271 | 59.3 | 116 | 34.2 |
On the cooker | 81 | 17.8 | 119 | 35.1 |
Machine | 39 | 8.5 | 86 | 25.4 |
On sand | 66 | 14.4 | 18 | 5.3 |
Total | 457 | 100 | 339 | 100 |
Pearson χ2: 99.086, s.d.:3, p: 0.000 < 0.05 | ||||
Coffee types* | ||||
With milk | 218 | 46.5 | 101 | 29.8 |
With mastic | 206 | 43.9 | 205 | 60.5 |
Myrrh | 61 | 13.0 | 60 | 17.7 |
Dibek (Mortar) | 77 | 16.4 | 88 | 26.0 |
Menengiç | 136 | 29.0 | 28 | 8.3 |
Cilveli** | 12 | 2.6 | 32 | 9.4 |