Azerbaijan
While Azerbaijan has a rich tea culture, coffee is also enjoyed, and its preparation often reflects influences from neighboring countries, particularly Turkey and the Middle East. You'll find a blend of traditional brewing methods and modern cafe offerings.
Here are the different ways to order coffee in Azerbaijan and what's in them:
Türk Qəhvəsi (Turkish Coffee / Azerbaijani Coffee)
What it is: This is the most traditional and culturally significant coffee in Azerbaijan, almost identical to Turkish coffee. It's a strong, unfiltered, and deeply aromatic brew, known for its thick foam.
Ingredients:
Finely ground coffee beans: Very finely ground, almost powdery. Arabica beans are typically preferred.
Cold water: The coffee is brewed in cold water.
Sugar (optional): Sugar is often added during the brewing process. You can specify your sweetness preference:
Şəkərsiz (shuh-kur-SIZ) - without sugar (plain)
Orta şəkərli (or-TA shuh-kur-LI) - medium sweet
Çox şəkərli (chokh shuh-kur-LI) - very sweet
Cardamom (optional): A common addition, particularly in some regions or in older establishments, to give it a distinct, fragrant flavor.
Preparation: Made in a "cezve" (or "ibrik"), a small, long-handled pot. The coffee grounds, cold water, and sugar/cardamom (if desired) are combined and slowly heated. The coffee is brought to a near-boil several times, allowing a rich foam to rise, without letting it boil over. This process creates layers of foam and a concentrated flavor.
Serving: Served in small demitasse cups, with the coffee grounds settling at the bottom. It's typically accompanied by a glass of water and sometimes a piece of lokum (Turkish delight) or other sweets. The foam is highly prized.
How to order it: You would ask for "Türk qəhvəsi" (Turk gakh-vuh-SEE) or simply "qəhvə" (gakh-vuh) in a traditional setting, as this is the default. Then specify your sugar preference: "Türk qəhvəsi şəkərsiz," "Türk qəhvəsi orta şəkərli," etc.
Dibek Qəhvəsi (Dibek Coffee)
What it is: A variation of Turkish/Azerbaijani coffee, often described as having a smoother, nuttier taste. The key difference lies in the grinding process.
Ingredients: Same as traditional Azerbaijani coffee, but the coffee beans are ground using a mortar and pestle ("dibek" in Turkish, which is where the name comes from) rather than a machine. This coarser, more inconsistent grind is said to create a different extraction and flavor profile.
Preparation: Similar to Türk Qəhvəsi, brewed in a cezve.
Serving: In small demitasse cups.
How to order it: You would ask for "Dibek qəhvəsi" (dee-BEK gakh-vuh-SEE).
Spiced Coffee (Ədviyyatlı Qəhvə)
What it is: While cardamom is often implicitly included in traditional coffee, some cafes or homes might offer coffee with a more pronounced spice blend.
Ingredients: Fine coffee grounds, water, and a mix of spices such as cardamom, cinnamon, or even a tiny pinch of cloves.
Preparation: Brewed in a cezve.
How to order it: You could ask for "ədviyyatlı qəhvə" (ad-vee-YAT-ly gakh-vuh), meaning "spiced coffee," though it's less common to find explicitly on menus than just the assumption of cardamom in traditional coffee.
European/Western-Style Coffee
In urban centers like Baku, modern coffee shops are very popular and offer a wide range of international coffee drinks. These are typically ordered using their English names.
Espresso: A concentrated shot of coffee.
Americano: Espresso diluted with hot water.
Cappuccino: Espresso with steamed milk and a thick layer of foam.
Latte: Espresso with more steamed milk and a thin layer of foam.
Flat White: Espresso with finely textured steamed milk, less foam than a cappuccino.
Mocha: Espresso with chocolate syrup and steamed milk, often topped with whipped cream.
Macchiato: Espresso "stained" with a dollop of foamed milk.
Cold Brew: Coffee steeped in cold water for an extended period, resulting in a smooth, less acidic concentrate.
Filter Coffee / Drip Coffee: Coffee brewed by pouring hot water over ground coffee through a filter.
How to order these: You would generally use the English names, as they are widely understood in these establishments. For example, "Latte, zəhmət olmasa" (Latte, please).
Cultural Note:
While tea is the national beverage and deeply ingrained in Azerbaijani hospitality, coffee also plays a role in social interactions. Offering coffee to guests is a sign of welcome and respect. Similar to other cultures in the region, fortune-telling from the settled coffee grounds in the cup can also be a fun, informal activity.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.