Turkish (cezve)

Very finely ground coffee boiled with water (and often sugar) in a small long-handled pot, served unfiltered.

Category: Brew Methods — Non-Espresso

A traditional brewing method using a cezve (a small long-handled copper or brass pot, sometimes called an ibrik) with very finely ground coffee, water, and often sugar, brought to a near-boil and served unfiltered.

Why it matters — Turkish is one of the oldest brewing methods still in use. It produces a thick, full-bodied coffee with a layer of foam on top and a sediment layer at the bottom of the cup.

Good to know

The grind is finer than espresso — almost flour-like. Most regular grinders can't go this fine; dedicated Turkish grinders exist.
Heat slowly. Bringing the pot up gradually develops the foam; rushing produces a flat brew.