400 gTewoo
For the coffee we drink every day in the Balkans: slow, foamy and shared.
Delivery in 1–3 working days across 🇲🇰 North Macedonia (the order form is in Macedonian)
Turkish Coffee · Tewoo
Our Turkish Coffee is roasted by Tewoo for the džezva. It comes as whole beans, in 400 g and 1 kg bags, so it stays fresh: grind it as fine as flour just before you brew — or ask us and we grind it for your džezva when we confirm the order. Brewed slowly, it gives the thick foam and full, round cup a good Turkish coffee is judged by.
Roasted in Austria 🇦🇹
Turkish coffee is more than a way of brewing. In 2013 UNESCO added "Turkish coffee culture and tradition" to its list of the intangible cultural heritage of humanity — a symbol, in its words, of hospitality, friendship and refinement.
The first coffeehouses opened in Istanbul in the mid-16th century, and from there the habit travelled across the Ottoman lands. Beans ground to a fine powder, cold water and sugar in a small pot, brewed slowly until the foam rises: the method has hardly changed since.
Across the Balkans the same cup is simply called coffee — Turkish or domestic coffee. It is what you are offered when you visit, what neighbours drink together in the afternoon and what the grounds are read from afterwards. Every home has its own džezva and its own way.
Ground coffee loses its aroma quickly, and Turkish coffee is ground finer than any other. That is why we pack it as whole beans, in 400 g and 1 kg bags: grind just what you need, as fine as flour, a few minutes before you brew. No grinder? We grind it for your džezva when we confirm the order.
The tradition as described by UNESCO. Ask us on Messenger about the current lot.
Mornings, balconies, offices, Sunday tables. Show us your cup: tag Tewoo Coffee on Facebook or Instagram.
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tewoo.coffeeCoffee cherries are picked when they are red and ripe, mostly by hand.
Washed or sun-dried at origin, then rested, sorted and bagged green.
Green beans travel to Austria in jute sacks. Green coffee keeps; roasted coffee does not.
Small batches in a drum roaster, near Vienna, by hand and by feel.
The roast date is printed on every bag, so you always know how fresh it is.
Best 2–6 weeks after the roast date. Grind right before you brew.
7 g per 70 ml cold water · finest grind
Add sugar, if any, at the start. Low heat, stop stirring once it warms; take it off as soon as the foam starts to rise. Foam into the cups first, then the coffee.
Same ratio · hot sand instead of a flame
The džezva is pushed into heated sand: the heat comes from every side, so the foam rises slowly and comes out thicker.
Grind right before brewing · water at 92–96 °C · best 2–6 weeks after the roast date.
The classic: a piece of Turkish delight between sips.
Vanilice, kurabije — whatever is on the table for guests.
Before the coffee, to clear the palate. Always.
Pick it if…
Like it spiced? Try Turkish Coffee with Cardamom.
1 kg
400 g
For trying it, or for one or two coffee drinkers. Finished while it is at its freshest.
For families, offices and daily espresso drinkers. The best price per cup; keep the zip closed between doses.
🎁 Fixed price, no bundle discount · counts as an item for free delivery from 2 items · cash on delivery
City Gourmet · Served Mon–Fri 9–12 · Sat, Sun & public holidays 8–12
Wholegrain toast, a fried egg, white cheese, cucumber and ajvar — and a džezva of Tewoo Turkish coffee, on us.
Skopje Breakfast →Every Tewoo coffee is available at City Gourmet — Crvena Skopska Opština 11, by the Stone Bridge, 3 minutes on foot from Macedonia Square — and at Bliss Palace Hotel & Spa, ul. Makedonija 5. Have a coffee in City Gourmet’s green courtyard, then take a bag home.
Mon–Fri 9–22 · Sat, Sun & holidays 8–20
No — it comes as whole beans, in 400 g and 1 kg bags, so it stays fresh. Grind it extra fine, like flour, just before brewing. No grinder at home? Tell us when we call to confirm and we grind it for your džezva.
About 7 g — one heaped teaspoon — per 70 ml cup of cold water. From 400 g you get about 55 cups, from 1 kg about 130–140.
Before. In Turkish coffee the sugar goes into the cold water at the start: none (sade), a little, medium or sweet. Stirring after it is poured spoils the foam.
Usually the grind is too coarse, the heat too high or the coffee boiled. Grind finer, use a low flame and take the džezva off the moment the foam starts to rise.
Whole bean. Coffee loses its aroma within minutes of grinding, so grind just before brewing: a hand grinder is enough. Set it fine for espresso, medium-fine for moka and džezva, medium for filter, coarse for French press.
Every bag carries its roast date. Coffee is at its best between 2 and 6 weeks after roasting; keep it in its bag with the zip closed, away from light and heat. Not in the fridge.
You pay the courier in cash on delivery, with no card and nothing up front. Delivery takes 1–3 working days anywhere in North Macedonia; we call to confirm the order first.
You have a 30-day guarantee: if you do not like the taste, call the number on the parcel and we refund you.
The beans come from organic producers at origin. We do not claim an organic certificate for the finished bag.
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