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