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Turkish coffee (Turkish: Türk kahvesi, Greek: Τούρκικος καφές, Arabic: قهوة تركية) is a style of coffee prepared using very finely ground coffee beans without filtering
Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are considered best, but robusta or a blend is also used. The coffee grounds are left in the coffee when served. The coffee may be ground at home in a manual grinder made for the very fine grind, ground to order by coffee merchants in most parts of the world, or bought ready-ground from many shops.
Coffee and water, usually with added sugar, is brought 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 small porcelain cup called a kahve finjanı 'coffee cup'.
The amount of sugar is specified when ordering the coffee. It may be unsweetened (Turkish: sade kahve), with little or moderate sugar (Turkish: orta şekerli), or sweet (Turkish: tatlı). Coffee is often served with something small and sweet to eat, such as Turkish delight. It is sometimes flavoured with cardamom, mastic, salep, or ambergris. A lot of the powdered coffee grounds are transferred from the "cezve" to the cup; in the cup, some settle on the bottom but much remains in suspension and is consumed with the coffee.
A cezve (Turkish: cezve, Arabic: جَِذوة) is a small long-handled pot with a pouring lip designed specifically to make Turkish coffee. It is traditionally made of brass or copper, occasionally also silver or gold. In more recent times cezveler are also made from stainless steel, aluminium, or ceramics.
The name cezve is of Turkish origin, where it is a borrowing from Arabic: جَِذوة (jadhwa or jidhwa, meaning ember).
Other regional variations of the word cezve are jezve, čezve, and xhezve. In Ukrainian and Russian the word is spelled джезва (where it exists alongside турка, IPA: [ˈturkə]). In Bosnia and Herzegovina, Serbia, Montenegro, Croatia, Slovenia, Slovakia, North Macedonia, and the Czech Republic, it is a long-necked coffee pot, spelled džezva.