Armenian Coffee

Armenian Coffee

Coffee is a staple drink that has been around since the middle of the 15th century. It is traced back to Arabians in Yemen who first roasted coffee beans and brewed them similarly to today. Every culture has a unique way of preparing coffee. Whether you are an American or a European, coffee preparation is a big deal! Check out what makes Armenian coffee special.

What is Armenian Coffee or սուրճ?

Contrary to popular belief, Armenian coffee is not grown in Armenia! Armenian coffee gets its name because traditional coffee-making techniques from Armenia influence it. Middle Eastern coffee was first brought to Europe by Armenian merchants in the middle of the Silk Road. The Silk Road was the first merchant road connecting Europe to Asia.

Because it came from the merchants from Armenia, Europeans naturally began calling the rich coffee Armenian coffee. Armenian coffee blends two of the most popular coffee varieties. Rich coffee Arabica adds a rich aroma and flavor. Coffea Canephora is low in acidity and has high bitterness, adding a distinct nutty and woody taste. 

Armenian coffee is more than the variety of coffee beans used. Where the coffee is grown changes the flavor and the tools and techniques used to brew the coffee. Armenian coffee grows in a region called the coffee belt. The coffee beans are harvested, then the skin removed, then roasted until dark brown.

Armenian coffee is brewed using an Armenian coffee pot called a Jazve. A Jazve, fine ground coffee, and a stovetop are all you need to make traditional Armenian coffee. The coffee cups are approximately the size of an espresso coffee cup, but you can put Armenian coffee in any coffee cup you prefer. 

A cup of Armenian Coffee

Origins of the Coffee?

Armenian coffee has a rich history. The coffee originated in Arabia when transported to Turkey. From Turkey, the coffee Arabica and the Coffea Canephora came to Armenia. Armenian merchants from the Ottoman Empire were the first to open a coffee house in Europe. Johannes Diodato opened Cafe Daniel Moser in Vienna in the late 17th century.

The name coffee has origins in Armenian, too! The word comes from an Armenian word meaning black water. This name shows the importance Armenians had in the world of coffee. Similar ways of brewing coffee are around the Middle and Near East. Turkish coffee is made similarly to Armenian coffee but without sugar. 

Armenians and outsiders alike have carried on the tradition of Armenian coffee. The terrain where the coffee is grown is still monitored. The way the beans are harvested and roasted is precise. The fine grounds and traditional Armenian coffee pot all give Armenian coffee an authentic Armenian charm. 

What is the Armenian Coffee pot?

Armenian coffee pots are essential to making Armenian coffee. They are traditionally called jazva or jazzve. Their name is used to name coffee shops across Armenia. They come in many different sizes. They are attractive pots with traditional Armenian designs and culture carved into them.

Armenian Coffee Pot Jazva

An Armenian coffee pot body is traditionally made out of copper. The handle is carved wood. They have an interesting shape. The middle is bellied out, with a tapered top and a slightly tapered bottom. The wooden handle attaches to the middle of the pot. This coffee pot sits snugly on a stovetop.

The long wooden handle on the Armenian coffee pot allowed ancestors to make Armenian coffee over a fire without burning their hands. The long handle kept their hands away from the fire and stayed cool compared to the hot copper. 

Armenian Coffee Recipe – How to Make Armenian Coffee?

Armenian coffee is a tradition that has been around for over 1000 years. There is a strict process for making traditional coffee. The origins of most coffee are Armenian and their way of preparing rich drinks.

Armenian coffee all starts with the coffee grinds, which require a fine powder. This powder has the consistency of powdered sugar. This finely ground coffee has more surface area, releasing more flavor.

Once your coffee grinds to the right consistency, you are ready to start making coffee. Fill one cup of water per person and add it to the coffee pot. Add one teaspoon of coffee grounds per cup of water added. Add one pinch of sugar per cup of water added.

Stir the mixture and place it on the stovetop. Place over medium heat until it bubbles and foam rises. Remove from the heat and mix the substance. Repeat this two or three times. Pour the coffee straight into the cups. 

The grinds are so fine that they do not need to strain. This way of preparing coffee produces a thick, bitter-tasting coffee. Armenian coffee goes with a table full of sweets and desserts. 

Factors that Define a Great Cup of Armenian Coffee?

Here are the most common factors that impact how good Armenian coffee can be


Armenian coffee is not for the faint of heart. It is similar to espresso. It has a very strong flavor, like espresso, Greek, and Turkish coffee. It has a small serving size because of the punch of flavor it brings. It has a thick consistency along with its bitter flavors.

Unlike Turkish, Armenian coffee uses sugar. This sugar gives a slightly sweet flavor to the 3 oz shot of Armenian coffee. Armenian coffee does not leave a bitter aftertaste and is pleasant to drink. 

The nutty and woody notes from coffee Arabica and the strength of coffee Canephora give Armenian coffee an unmatched flavor. You must taste it for yourself, so you are not missing out on this treat!


The aroma of Armenian coffee is what makes it famous. This attribute gives Armenian coffee an edge over other coffee from the Middle East. When a cardamom pod or capsule goes into the traditional coffee pot during brewing, the Armenian coffee gives off a floral, refreshing scent. 

Even if cardamom capsules are not used, Armenian coffee has a distinct aroma. It is nutty and robust, hinting at the full-bodied coffee that lies beneath the aroma. Walking into an Armenian coffee shop will have you wanting to try every drink on the menu! It is a true delight. 


The definition of viscosity is the state of being thick, semifluid, and sticky in consistency because of internal friction. This definition gives off a hint that Armenian coffee is not a thin beverage. The consistency of Armenian coffee should be thick and syrup-like.

Armenian coffee gets this viscosity because the coffee grounds are not strained out. They are so fine that they distribute evenly throughout the hot water, producing a thick, sticky substance. This consistency gives Armenian coffee its uniqueness, and that is why it is served in such a small cup!


Crema is produced when a caramel-colored, creamy foam puffs to the top of the coffee while it is brewing. This crema is the emulsified coffee bean oils that float to the top of espresso or Armenian coffee.

Crema should have a light, fluffy texture and smooth little bubbles. It is best achieved when you remove and replace the coffee with a heat source while brewing. You do not want Armenian coffee to boil over because you will lose the effect of the crema on top. 


Whether you are a coffee addict or want to try something new, look into trying Armenian coffee! Its rich flavor allows you to experience a part of Armenian culture while enjoying a tasty beverage with your dessert. If you enjoyed the article, let us know in the comments.

Leave a Comment