Coffee, Tea, and Salep
Turkish coffee, black tea, and salep bring familiar aromas and cherished rituals from Istanbul’s tables into the Hafiz Mustafa collection.
Coffee, Tea, and Salep at Hafiz Mustafa
Coffee and tea have never felt like minor details at a Turkish table. They belong beside conversation, dessert, and hospitality. Salep carries a distinct memory of its own, especially during the colder months, when its warm character has long been familiar in Istanbul.
Hafiz Mustafa has lived beside these customs since 1864. Baklava or lokum may arrive first, yet coffee and tea often complete the table. Their place feels natural because Turkish confectionery and Turkish drink culture have shared the same tables for centuries.
Turkish Coffee and the Stone Mill
Hafiz Mustafa Turkish coffee begins with 100% Arabica beans sourced from Central America and Africa. The beans grow at elevations of around 1,600 to 1,700 meters and are medium-roasted.
After roasting and resting, the coffee is ground in traditional Foça stone mills. The fine grind gives Turkish coffee its familiar texture and allows it to be prepared in a cezve using the traditional method.
Turkish Coffee is available in classic forms within the collection, including 170-gram and 500-gram presentations.
Coffee Beyond the Classic Cup
Hafiz Mustafa also has several coffee recipes with distinctive Turkish and Anatolian references.
Golden Coffee carries a saffron character. Coffee Anatolia draws inspiration from mesir paste and its historic spice profile. Alaturca Coffee introduces salep into the coffee recipe. Gum Mastic Turkish Coffee brings another familiar aroma from Turkish culinary culture.
All four give coffee a different personality while retaining the finely ground Arabica base associated with Turkish coffee preparation.
Tea at the Turkish Table
Tea has a place of its own in daily Turkish life. A small glass of black tea can follow breakfast, accompany conversation, or arrive beside something sweet later in the day.
Hafiz Mustafa’s selection includes Turkish Black Tea alongside Pomegranate Tea and Apple Tea. Black tea speaks to the everyday Turkish tea tradition. Fruit varieties offer brighter aromas and a different direction for guests who prefer something beyond classic black tea.
Coffee may have the older ceremonial reputation, but tea became one of Türkiye’s most familiar daily pleasures.
Salep and Istanbul Winters
Salep belongs to another side of Turkish drink culture. Its warm texture and distinctive aroma have been associated with winter streets and homes for centuries.
Hafiz Mustafa includes Salep within the same collection as coffee and tea because it naturally belongs beside the house’s desserts. Its character feels especially suited to cooler evenings and leisurely tables.
Salep also appears inside Alaturca Coffee, giving one of Hafiz Mustafa’s coffee recipes an unusual connection to another established Turkish drink tradition
Hafiz Mustafa, since 1864
Hafiz Mustafa’s coffee, tea, and salep collection tells a quieter part of the house’s story. Desserts may receive much of the attention, yet the drinks beside them matter just as much to the way Turkish hospitality feels.
Arabica beans, traditional Foça stone grinding, familiar Turkish tea, and historic flavors such as saffron, gum mastic, mesir paste, and salep give the collection its character.
More than sixteen decades after Hafiz Mustafa opened in Istanbul, coffee still follows dessert, tea still fills the glass and salep still recalls winter. Some traditions remain close simply because people still enjoy them.
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