Reading the Turkish coffee cups and Turkish coffee fortune-telling is a very famous Turkish coffee ritual in this geography. Coffee-lovers around the world have Turkey to thank for their favourite morning brew, which travelled via Istanbul from its origins in Ethiopia and Yemen to the cafes of Europe and then far, far beyond. In the beginning, Dibek was two slightly dimpled stones used to grind roasted coffee beans, and by rubbing these two stones together, the coffee beans were crushed and ground, later the Dibek had a deeper and more useful structure [ 45]. It is stated that this coffee is known as Süvari Coffee in the Aegean and “Tarz-ı Hususi” in the Mediterranean as “Tarsusi” [ 18].

Ruby chocolate Turkish coffee, which makes the strong drink of Turkish coffee lighter, is prepared like other Turkish coffees and served with chocolate if you wish.In recent years, the processed berries in the form of an oily paste have appeared as a branded product in cans or jars.

Dibek Coffee is a type of Turkish coffee that emerged from the way the coffee beans were ground [ 45]. To cook Elazig Cedene Coffee, a cup of water or milk (65–80 g), two teaspoons of Elazig Cedene Coffee (10 g), and optional two teaspoons of sugar (10 g) are placed in a coffee pot (cezve) and cooking over moderate heat until it boils [ 63]. Turpentine oil is generally produced in countries that have vast tracts of pine trees The principal European turpentines are derived from the cluster pine (P. Roasted coffee beans are cooled, taken in a mortar made of stone or brass, and beaten with a mallet [ 14]. When Dibek Coffee is cooked in a cup in the Gümrük Han in the Sahinbey district of Gaziantep, after this process, the coffee becomes bi-colored, and the patent and name rights of this coffee have been taken [ 18].

It has been reported that Menengic Coffee is drunk in a larger cup compared to a Turkish coffee cup [ 61]. roasting and grinding the fruits collected from this tree growing in the mountainous regions of our country. Moreover, the number of local Turkish coffee kinds owned by the seven regions of Türkiye has been determined. In this study, which was conducted to identify and record the local coffee kinds that Türkiye has, and to raise awareness to protect the cultural richness of the local coffee, the spatial distribution of the number of local coffee kinds specific to the cities and region was revealed.