Turkish coffee refers to a method of brewing very finely ground coffee. Any coffee bean may be used; arabica varieties are considered best, but robusta or a blend is also used. The beans must be ground to a very fine powder, which is left in the coffee when served. The coffee may be ground at home in a manual grinder made for the very fine grind (home electric grinders are not suitable), ground to order by coffee merchants in most parts of the world, or bought ready-ground from many shops.

Turkish coffee is made by bringing the powdered coffee with water and usually sugar to the boil in a special pot called cezve in Turkey, and often called ibrik elsewhere. As soon as the mixture begins to froth, and before it boils over, it is taken off the heat; it may be briefly reheated twice more to increase the desired froth. Sometimes about one-third of the coffee is distributed to individual cups; the remaining amount is returned to the fire and distributed to the cups as soon as it comes to the boil. The coffee is traditionally served in a special type of small porcelain cup called a kahve finjanı.

Sugar is added to Turkish coffee while brewing, so the amount of sugar must be specified when preparing the coffee. It may be served unsweetened.

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