The beans for Mırra are double-roasted to emphasize its distinct bitterness. This process also gives the coffee a slightly coarser grind compared to Greek or traditional Turkish coffee, resulting in a somewhat grittier texture. The preparation and serving of Mırra are steeped in tradition. It is brewed in a copper cezve and served in small cups. The server fills the cup halfway, hands it to the guest, who drinks it and returns the cup to be refilled and passed to the next guest.
Mırra is prepared more concentrated than typical Turkish coffee, contributing to its strong, bitter flavor. In recent years, there has been a shift towards producing Mırra using classical instant coffee as an alternative to traditional methods. This modern adaptation has quickly gained popularity due to its convenience, saving time, energy, and costs.
Despite these changes, the cultural significance of Mırra remains. In social gatherings, the act of serving and drinking Mırra fosters a sense of community and hospitality. Its preparation and consumption are seen as a reflection of tradition, where every step, from the double roasting of beans to the ritualistic serving, plays a role in preserving the heritage of this unique coffee. As Mırra continues to evolve with modern conveniences, its rich history and cultural importance ensure its enduring presence in Turkish and Arab societies.
Mırra: The Traditional Bitter Coffee of Turkey and the Arab World
