Turkish coffee is coffee prepared by boiling finely powdered roast coffee beans in a pot (cezve), possibly with sugar, and serving it into a cup, where the dregs settle. The name describes the method of preparation, not the raw material; as there is no special Turkish variety of the coffee bean.

Authentique Turkish coffee made in genuine Turkish coffee pots

Turkish coffee is normally prepared using a narrow-topped small boiling pot called a kanaka or cezve.
A cezve is a pot designed specifically to make Turkish coffee. In Greece, the device is called a briki . The Greek name is more commonly used in English-speaking countries such as the United States and Australia because of their large Greek immigrant populations… The ingredients are finely ground coffee, sometimes cardamom
, cold water and (if desired) sugar



Traditionally, the pot is made of copper and has a wooden handle, although other metals such as aluminium with a non-stick coating are also used. The size of the pot is chosen to be close to the total volume of the cups to be prepared, since using too large a pot causes much of the foam to stick to the inside of it. The teaspoon is used both for stirring and measuring the amount of coffee and sugar. The teaspoons in some other countries are much larger than the teaspoons in countries where Turkish coffee is common: The dipping parts of the teaspoons in these countries are about long and wide.

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