The Fine Grind of Turkish Coffee

Turkish coffee is an unfiltered drink brewed in water using very finely ground coffee beans across the Middle East, Balkans, and Caucasus.

Arabica varieties are considered best, roasted medium or medium-dark. Electric home grinders aren't suitable for this extremely fine grind.

Several ships were ordered sunk in Istanbul harbour for importing coffee.

Strict connoisseurs insist beans must be hand-pounded in a mortar. Achieving uniform fineness this way is difficult.

The brew happens in a cezve, traditionally thick forged copper. Its tapering shape encourages foam and retains volatile aromas.

Suleiman the Magnificent kept a kahvecibasi, or chief coffee-cook. It became a traditional practice for sultans.

The mixture heats until it just boils, then is removed as it froths. This brief boiling repeats twice more.

Turkish coffee is served in small porcelain cups holding about ninety millilitres with a glass of water to cleanse the mouth.