Publication of an application for registration of a name pursuant to Article 50(2), point (b), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2025-11-05
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Türkiye, beverage, coffee, consumer information, designation of origin, labelling, product designation, quality control of agricultural products








C_202505912EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/5912


5.11.2025






Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(C/2025/5912)

Following this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 61 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1), an opposition with the Commission within 3 months from the date of this publication.
PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED


                     ‘Türk Kahvesi’ / ‘Turkish Coffee’
                  


EU No: TSG-TR-02942 – 12.5.2023
                  


Member State or third country: Türkiye

1.   Name to be registered


               ‘Türk Kahvesi’ / ‘Turkish Coffee’
            
2.   Type of product

Class 1.8. Other products listed in Annex I to the Treaty (Coffee, tea and spices, excluding mate, etc)
Class 2.28. Beverages made from plant extracts
3.   Grounds for registration

3.1.   Whether the product







☒


results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff;










☐


is produced from raw materials or ingredients that are those traditionally used.




The name ‘Türk Kahvesi’ / ‘Turkish Coffee’ may refer to either ground coffee or beverage form.
The ground coffee form of ‘Türk Kahvesi’ / ‘Turkish Coffee’ has been emerged as a result of its traditional method of grounding and roasting of coffee beans and traditionally used for producing the beverage form of ‘Türk Kahvesi’ / ‘Turkish Coffee’.
The beverage form of ‘Türk Kahvesi’ / ‘Turkish Coffee’ has been emerged as a result of its traditional brewing method being passed down from generation to generation. The preparation method consists of the controlled cooking ground coffee in the same pot as the water.
3.2.   Whether the name







☒


has been traditionally used to refer to the specific product;










☐


identifies the traditional character or specific character of the product.




The name ‘Türk Kahvesi’ / ‘Turkish Coffee’ is traditionally used to describe both ground coffee prepared using specific roasting and grinding processes and the beverage served by brewing this coffee using specific methods. The English equivalent of ‘Türk Kahvesi’ is ‘Turkish Coffee’.
The name ‘Türk Kahvesi’ / ‘Turkish Coffee’ has traditionally referred to specific products, both in ground form and as a beverage, as supported by numerous sources.

Sources have referred to the beverage ‘Türk Kahvesi’ / ‘Turkish Coffee’
                  

A book titled All About Coffee, published in 1873, mentions that the Turkish ambassador introduced coffee, prepared in the Turkish style, to the French capital in 1669; Franz George Kolschitzky served Turkish Coffee for the first time in Vienna in 1683; Turkish Coffee was first served in Venice in 1775; and the preparation of Turkish Coffee involves controlled cooking until the boiling point and serving it in small cups.
An Austrian newspaper, Salzburger Chronik, dated 22 October 1884, mentions serving of the ‘Turkish Coffee’ to guests in Romania.
A Welsh newspaper, Weekly Mail, dated 2 May 1891, mentions that Empress Elizabeth of Austria drinks ‘Turkish Coffee’ every evening.
A Welsh newspaper, The North Wales Times, dated 31 December 1898 mentions that preparing ‘Turkish Coffee’ is considered a household duty in Greece.
Various French newspapers from 1911 to 1976 have advertisements about several establishments in France serving the beverage ‘Turkish Coffee’.
An American newspaper, The Danville Register, dated 10 December 1965 mentions that two million cups of ‘Turkish Coffee’ were being drunk by Athenians.
Austrian newspapers, Erlafthal-Bote, dated 7 February 1970, 14 February 1970 and 11 July 1970 mention that an inn, an enterprise in Scheibbs and an enterprise in Wieselburg serving ‘Turkish Coffee’.
A Spanish newspaper, Diario de Las Palmas, dated 26 February 1990 mentions the existence of a business on Grand Canary Island serves ‘Turkish Coffee’ and reads fortunes from it.
A magazine, Marketing Türkiye, dated 1 August 1997 mentions ‘Turkish Coffee’ served in ‘Cannes Lions ’97 Festival’ that held in Cannes, France.
A book published in 2019 in Germany titled Türk Kahvesinin Üçyüz (300) Yıllık Almanya Yolculuğu provides information about the 300 years journey of the beverage form of ‘Turkish Coffee’ in Germany.

Sources have referred to the ground ‘Türk Kahvesi’ / ‘Turkish Coffee’
                  

A book titled All About Coffee, published in 1873, mentions that; coffee beans are pounded into a very fine powder-like form and this ground ‘Turkish Coffee’ is used to make beverage the Turkish Coffee.
Various French newspapers from 1928 to 1947 have advertisements about the sale of ground ‘Turkish Coffee’ in several establishments in France.
A book titled Empezando la vida: memorias de una infancia en Marruecos 1914-1920, published in 1955, mentions that ground ‘Turkish Coffee’ sold in bazaars called ‘mantelete’ in Mellilla, Spain.
There are several trademarks registered in various countries that refer to ground ‘Turkish Coffee’. The German Patent and Trade Mark Office registered a trademark on 16 December 1958 containing ‘Türkisch Kaffee’, another trademark on 28 August 1980 containing ‘Türk Kahvesi’, and a third trademark on 28 December 1999 containing ‘Kaffee Auf Türkische Art’. The Patent Office of the Republic of Bulgaria registered a trademark on 28 March 2002 containing ‘Turkish Coffee’.
A book published in 2019 in Germany titled Türk Kahvesinin Üçyüz (300) Yıllık Almanya Yolculuğu provides information about the 300 years journey of the ground form of ‘Turkish Coffee’ in Germany.
4.   Description

4.1.   Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product’s specific character (Article 7(2) of this Regulation)


                  ‘Türk Kahvesi’ / ‘Turkish Coffee’ refers to the ground coffee that is obtained by finely or very finely grinding light, medium or dark roasted coffee beans coming from Coffea arabica (Arabica) and Coffea canephora (Robusta) plants, which is used in the preparation of the beverage, as well as the beverage itself that is made using this ground coffee. Arabica and robusta coffees can be used separately or in combination.

Ground ‘Türk Kahvesi’ / ‘Turkish Coffee’
                  


                  ‘Türk Kahvesi’ / ‘Turkish Coffee’ in ground form is produced from light, medium and dark roasted beans. The finely ground, powder-like (75-125 microns) structure distinguishes Turkish Coffee from other ground coffees. The ultra-fine grind allows for a unique brewing process that results in foam and sediment, creating a bold, bittersweet taste. The grind size plays an important role in the brewing process. Extra fine grind allows for greater extraction of flavors and aromas. The more texture is added to the water; the richer the flavour. Soluble products mixed with steam or hot water are not used in the preparation of ‘Türk Kahvesi’ / ‘Turkish Coffee’.

Beverage ‘Türk Kahvesi’ / ‘Turkish Coffee’
                  

The beverage ‘Türk Kahvesi’ / ‘Turkish Coffee’ is made by the traditional method of brewing the ground ‘Türk Kahvesi’ / ‘Turkish Coffee’. ‘Türk Kahvesi’ / ‘Turkish Coffee’ as a beverage is obtained by cooking ground coffee with water in a controlled manner until the boiling point. Thus, slowly heating ground coffee with water, ensures an even extraction. As a result, ‘Türk Kahvesi’ / ‘Turkish Coffee’ is rich, aromatic and characterized by its foam and sediment and served in small cups.
4.2.   Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)

Preparation of ground ‘Türk Kahvesi’ / ‘Turkish Coffee’:
To produce ground ‘Türk Kahvesi’ / ‘Turkish Coffee’, raw coffee beans obtained from Coffea arabica (Arabica) and Coffea canephora (Robusta) plants are roasted and then ground.
Roasting:
In the roasting process, heat is applied to the coffee beans by constant stirring to ensure homogeneous roasting until the desired brown colour is attained. The coffee beans let off moisture during roasting and firstly turn straw yellow and then brown. Taste and odour compounds are formed as a result of chemical reactions during roasting.
Roasted coffee beans are graded by their colour. ‘Türk Kahvesi’ / ‘Turkish Coffee’ is produced from light, medium and dark roasted beans. Light roasted coffee is obtained by roasting raw coffee at 175-185 °C for 8 to 15 minutes, medium roasted coffee is obtained by roasting for 16 to 25 minutes and dark roasted coffee is obtained by roasting for 26 to 30 minutes. Burning and disintegration should not occur during roasting. When the roasting process is completed, coffee beans are rested at room temperature for at least 48 hours in order to complete the degassing and reduce the acidity. After resting, coffee beans should be stored at room temperature in air-, moisture- and light-proof boxes or bags until grinding.
Grinding:
Because it is cooked in water with its grounds in, the beans used in ‘Türk Kahvesi’ / ‘Turkish Coffee’ must be finely ground. The average particle size of the ground coffee must be between 75 and 125 microns. It is important to not let the temperature go above 40 °C during grinding to obtain the desired taste and foaming and to leave sediments in the cup.
Storage conditions:

                  ‘Türk Kahvesi’ / ‘Turkish Coffee’ must be stored away from light, moisture and air after grinding so that its taste and aroma will not vanish. It can be stored up to one year in air-proof packaging.
Preparation of the beverage ‘Türk Kahvesi’ / ‘Turkish Coffee’:

                  ‘Türk Kahvesi’ / ‘Turkish Coffee’ is traditionally made in pots called ‘cezve’ to control the temperature and foam while the coffee is cooked in water. It can also be made in automatic coffee machines with concealed resistance heating elements on condition that the heat and foam can be controlled.
Clean drinking water with a pH of 6,8 to 7 and hardness values of 7,20 Fr to 14,20 Fr must be used as it directly affects the taste and flavour of the coffee. Pre-heated water must not be used; the temperature of the water must be at room temperature or lower.
The ratio of ground ‘Türk Kahvesi’ / ‘Turkish Coffee’ (g) obtained by using the above-mentioned methods of roasting and grinding of the coffee beans from Coffea arabica (Arabica) and Coffea canephora (Robusta) plants to water (ml) must be 1 g/10 ml. The volume of the cup traditionally used for ‘Türk Kahvesi’ / ‘Turkish Coffee’ is between 60 and 90 ml. More than one cup of coffee can be brewed together in the cezve.

                  ‘Türk Kahvesi’ / ‘Turkish Coffee’ according to the ratio of added sugar for each cup:






—



                        ‘Türk Kahvesi’ / ‘Turkish Coffee’ without sugar (no sugar added);










—



                        ‘Türk Kahvesi’ / ‘Turkish Coffee’ with little sugar (1 sugar cube or 2-3 g sugar);










—



                        ‘Türk Kahvesi’ / ‘Turkish Coffee’ with moderate sugar (1,5 sugar cubes or 3-4,5 g sugar);










—


Sweet ‘Türk Kahvesi’ / ‘Turkish Coffee’ (2 sugar cubes or 4-6 g sugar).




For brewing, first water and then coffee are added to the coffee pot at the appropriate ratio. Then the desired amount of sugar is added. The contents of the coffee pot are stirred using a spoon until homogenised. If cooked for long, burnt and bitter flavours occur in the ‘Türk Kahvesi’ / ‘Turkish Coffee’ and the foam disperses quickly. On the other hand, a raw taste and insufficient foam formation are observed in ‘Turkish Coffee’ cooked at high temperatures for a short time. For these reasons, the cooking time and temperature of ‘Türk Kahvesi’ / ‘Turkish Coffee’ should be well adjusted. It must be ensured that the mixture in the coffee pot is cooked to 88-92 °C within 2,5 to 3 minutes. The coffee must not be boiled during the cooking process as this will cause undesirable flavours to develop.
Serving:
Firstly, the foam of the brewed ‘Türk Kahvesi’ / ‘Turkish Coffee’ is evenly distributed and then the coffee and grounds remaining in the coffee pot are divided into each cup. ‘Türk Kahvesi’ / ‘Turkish Coffee’ is traditionally served accompanied by water so that the consumer may first neutralize undesired flavours in the mouth by drinking the water and better perceive the flavour of the coffee.
4.3.   Description of the key elements establishing the product’s traditional character (Article 7(2) of this Regulation)

The tradition of preparing and enjoying Turkish Coffee dates back centuries. There are numerous sources that document the rich heritage of Turkish Coffee culture and the unique product that has emerged as a result of this tradition. The term Turkish Coffee refers not only to the distinctive beverage brewed with a specific method but also to the finely ground coffee used in its preparation.
The traditional elements of Turkish Coffee, both as ground coffee and as a beverage, which have been passed down from generation to generation and preserved unchanged to this day, are listed below.

Beverage ‘Türk Kahvesi’ / ‘Turkish Coffee’
                  

The traditional elements of ‘Türk Kahvesi’ / ‘Turkish Coffee’ as a beverage include the use of ground ‘Türk Kahvesi’ / ‘Turkish Coffee’ during preparation, brewing the coffee together with water in a traditional pot called cezve, using cold or room temperature water during the brewing process, heating the coffee until it reaches the boiling point and stopping when the foam begins to form, and serving the coffee in small cups with a foamy surface and serving the coffee with its grounds.
There are various sources that have information about the traditional way of preparing beverage ‘Türk Kahvesi’ / ‘Turkish Coffee’.
A book titled All About Coffee, published in 1873, provides instructions on preparing the beverage ‘Türk Kahvesi’ / ‘Turkish Coffee,’ highlighting traditional features such as controlled cooking in a special pot and serving it in small cups.
An Austrian newspaper, Der fortschrittliche Landwirt, dated 10 June 1933, provides instructions on preparing the beverage ‘Türk Kahvesi’ / ‘Turkish Coffee,’ highlighting traditional features such as using cold water and cooking in a special pot.
A French magazine, Marie Claire, dated 20 May 1940, provides instructions on preparing the beverage ‘Türk Kahvesi’ / ‘Turkish Coffee,’ highlighting traditional features such as controlled cooking and its characteristic foam.
An Austrian newspaper, Linzer Volksblatt, dated 28 September 1949, provides instructions on preparing the beverage ‘Türk Kahvesi’ / ‘Turkish Coffee,’ highlighting traditional features such as using cold water and cooking in a special pot.
A French newspaper, Construire, dated 6 April 1966, provides instructions on preparing the beverage ‘Türk Kahvesi’ / ‘Turkish Coffee,’ highlighting a traditional feature such as controlled cooking in a special pot.
A French newspaper, Le Confédéré, dated 1 October 1970, provides instructions on preparing the beverage ‘Türk Kahvesi’ / ‘Turkish Coffee,’ highlighting a traditional feature such as controlled cooking in a special pot.
A report published in 1981 by French Institute of Coffee, Cocoa, and Other Stimulant Plants, provides instructions on preparing the beverage ‘Türk Kahvesi’ / ‘Turkish Coffee,’ highlighting traditional features such as controlled cooking in a special pot and its characteristic foam.
A French newspaper, StampaSera, dated 12 May 1982, provides instructions on preparing the beverage ‘Türk Kahvesi’ / ‘Turkish Coffee,’ highlighting traditional features such as controlled cooking and its characteristic foam.
A Spanish newspaper, ABC (Madrid. Ed. impresa), dated 20 August 1988, provides instructions on preparing the beverage ‘Türk Kahvesi’ / ‘Turkish Coffee,’ highlighting a traditional feature such as serving it with its grounds.
A book titled τούρκικος καφές εν Ελλάδι (Turkish Coffee in Greece), published in 1990, provides instructions on preparing the beverage ‘Türk Kahvesi’ / ‘Turkish Coffee,’ highlighting traditional features such as controlled cooking in a special pot and its characteristic foam.
A book titled Turci na Slovensku: fakty, mýty, legendy, published in 2011 in Slovakia, provides instructions on preparing the beverage ‘Türk Kahvesi’ / ‘Turkish Coffee,’ highlighting traditional features such as controlled cooking in a special pot and its characteristic foam.

Ground ‘Türk Kahvesi’ / ‘Turkish Coffee’
                  

The traditional element of ground ‘Türk Kahvesi’ / ‘Turkish Coffee’ is its powder-like structure, which results from its fine grinding. This finely ground coffee is exclusively used to prepare the beverage ‘Türk Kahvesi’ / ‘Turkish Coffee’.
An Austrian newspaper, Mitteilungen der Belterr. Gesellschaft für Technik im Haushalt, dated 1 December 1927, and a French newspaper, Paris Presse, dated 12 March 1953, have advertisements for a grinder capable of grinding finer beans for ‘Turkish Coffee’.
The newspapers Der Fortschrittliche Landwirt (Austria), dated 10 June 1933, Linzer Volksblatt (Austria), dated 28 September 1949, Construire (France), dated 6 April 1966, Le Confédéré (France), dated 1 October 1970, StampaSera (France), dated 12 May 1982, and the report published in 1981 by the French Institute of Coffee, Cocoa, and Other Stimulant Plants provide information about the powder-like form of ground ‘Türk Kahvesi’ / ‘Turkish Coffee.’
               


(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2025/5912/oj
ISSN 1977-091X (electronic edition)