Mırra
Also mirra
South-eastern Turkey's intensely bitter coffee, boiled down until concentrated and served a few sips at a time.
RegionalServed hotFrom Türkiye
- Volume
- 30ml1.0 US fl oz
- Espresso
- 0shots
- Caffeine
- 12mgderived, USDA FDC
- Glass
- Serving glass50 ml
The build
Watch it made, step by step- Very strong coffee30 ml100%
- Volume
- 30ml
- Caffeine
- 12mg
- Espresso
- 0shots
Scales every component together, so the ratio holds; caffeine scales with the coffee.
A few sips of very bitter reduced coffee in a small handleless cup.
Caffeine
Derivedin a 30 ml mırra
USDA FoodData Central SR Legacy caffeine per 100 g scaled to the coffee volume in components, assuming 1 g per ml. FDC 171890 (Beverages, coffee, brewed, prepared with tap water) 40.0 mg/100 g x 30 ml. Mırra is far stronger than brewed coffee, so the true figure is likely much higher.
USDA FoodData Central record 171890 · read 2026-10-29
A derived figure: the reference food's caffeine per 100 g scaled to the coffee in this build. Real cups vary with the coffee, the dose and the shot.
Variants by country
No regional variants recorded.
History
Popular accountWikidata describes it as Arab-style coffee and part of Turkish cuisine. The repeated reductions and the custom of serving only a few sips are popular accounts.
South-eastern Turkey; Wikidata places it in Turkish cuisine.
Parts of this story are repeated widely but were not confirmed against a source this atlas accepts. They are kept as the story people tell, not as fact.
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