Turkish coffee (cezve)
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German: Türkischer Mokka (Cezve) Also known as: Türkischer Kaffee, Cezve, Ibrik, Mokka
A traditional preparation in which very finely ground coffee is brought to the boil with water in a small pot and served unfiltered.
For Turkish coffee, coffee is ground as fine as powder and placed with cold water, and sugar if desired, in a small long-handled pot called a cezve or ibrik. The mixture is heated slowly until it foams and then poured into small cups.
Because it is not filtered, the grounds settle at the bottom of the cup and are not drunk. The drink is strong, thick and has a fine foam. Turkish coffee culture is on UNESCO's list of intangible cultural heritage; similar preparations exist throughout the Middle East and the Balkans.
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