Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering. Similar drinks appear under different names across the Middle East, the Balkans, North
A cup of Turkish coffee, served from a copper cezve
Late Ottoman era Kahve fincanı
Istanbul coffeehouse, c. 1809 (unknown Greek artist, Victoria and Albert Museum)
Outside an Istanbul coffeehouse (1910 postcard, British Museum)
A cezve, also ibriki/briki, srjep, rakwa, ghallaya, or kanaka, is a small long-handled pot with a pouring lip designed specifically to make Turkish coffee, and in certain regions Arabic coffee. It is
Copper cezve with Turkish coffee pouring out
Utensils to prepare Turkish coffee (handmade from Crete). A cezve is at the bottom.
Turkish coffee set containing a cup of coffee, a cezve and a sugar bowl