Turkish coffee is not so much a
type of coffee but, rather, a method of preparation. Finely powdered coffee beans placed in a cezve or briki (a small metal or ceramic pot with a handle and brim). The pot is brought to a boil, creating a thick foam. It may then be removed from heat, or returned to a boil multiple times. The coffee is served into demitasse cups. The thick layer of sludgy grounds left behind at the bottom of the cup are sometimes read to reveal the future, which is known as tasseography.
This preparation method is known by many different names, including: Turkish coffee, Arabic coffee, Greek coffee, Armenian coffee, Cypriot coffee, boiled coffee. Controversy remains over the origins and correct name for this style of coffee-making but, since that is not for us to decide, we just call it delicious!