Travel Photo of the Day: Turkish Coffee

Staff Writer
This coffee brewing method is centuries old

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

A traditional Turkish coffee is served from a special pot known as a cezve or ibrik.

The name might be misleading; Turkish coffee doesn’t actually refer to a kind of coffee, but a method of coffee preparation.

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Turkish coffee (which is actually a style that is also predominant throughout Bulgaria, Slovenia, Hungary, Romania, Iran, and Israel) refers to a method of coffee preparation.

It involves boiling water in a cezve or ibrik, grinding coffee beans into a very fine powder, mixing the powder with the boiling water, bringing the coffee back to a boil, removing and discarding the accumulated foam, boiling the coffee once more, and then allowing the remaining powder surface before serving.

Traditionally, sugar is also added, as well as the occasional dash of either cardamom or anise.

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