All rituals
Pouring from a copper cezveEaeeae / Wikimedia Commons (CC BY-SA 3.0)
Turkish coffee
Coffee and water boiled together in a tiny pot, served with its foam and grounds settled in the cup.
On UNESCO's list of Intangible Cultural Heritage since 2013.
Where it comes from
Coffeehouses opened in Istanbul in the 1550s; Ottoman writers disagree on the exact year. The method traces back to Yemen.
Unlike drip or espresso, the grounds are boiled in the water (a decoction), and the fine grounds stay in the cup.
It's tied to hospitality: brides traditionally served coffee to a suitor's family, and people read fortunes in the grounds.
How to make it at home
- Put cold water, coffee and any sugar in the cezve. Stir once.
- Heat on medium until a dark foam rises, just before boiling.
- Spoon the foam into the cup.
- Return to the heat until it just boils, then take it off.
- Pour slowly down the side of the cup and let it settle for a minute. Don't stir.
Sources
More ways to brew
Vietnamese phinVietnam: A slow, strong drip over sweetened condensed milk and ice: cà phê sữa đá.Café de ollaMexico: Coffee steeped with cinnamon and piloncillo in a clay pot.Ethiopian coffee ceremonyEthiopia: Green beans roasted, ground and boiled in a clay jebena, shared over three rounds.Moka potItaly: Steam pressure pushes water up through the coffee on your stove.