Turkish Coffee

Turkish coffee is one of the most ancient ways of making coffee, widespread in Turkey, the Balkans, the Caucasus, and the Middle East. It is made in a special long-handled pot — a cezve (turka).

For this drink the coffee is ground to the state of the finest, almost powder-like powder. It is put into the cezve together with cold water (optionally with sugar and spices, such as cardamom) and slowly heated over low heat and taken off the heat as soon as it begins to boil and froth. As it heats, a thick foam rises on the surface, which must not be disturbed. The finished coffee is poured out together with the grounds, which later settle to the bottom of the cup — this drink is not filtered. Turkish coffee comes out very strong, thick, and rich in taste. It is not just a drink but a whole ritual of hospitality with its own traditions (including fortune-telling on the grounds). In 2013 the tradition of Turkish coffee was inscribed on UNESCO's list of intangible heritage.