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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
  1. *Multiple options are checked, the total has exceeded 100% and p value cannot be calculated
  2. **It is obtained by adding a mixture of double roasted, ground almonds and two kinds of spices to the surface of the frothy Turkish coffee