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Roasting process kills caffeine. Darker the coffee is, less the caffeine (opposite of what many people think). Turkish coffee is always roasted light or medium and thus have more caffeine. It is also necessary for the Turkish coffee method because it is the only method where coffee is re-roasted during the brewing process. If you start your brew with a dark roast, it would burn the beans. Also it takes more skill to roast lightly (roasting must be stopped after the first crack of the beans) than to roast beans dark which occurs after the third crack.