Turkish coffee (ibrik/cezve)
also: ibrik, cezve, kahve
Very finely ground coffee simmered with water and often sugar, served unfiltered with the grounds in the cup.
Turkish coffee is one of the oldest brewing styles still in daily use, made in a small long-handled pot called a cezve (Turkish) or ibrik. Coffee is ground finer than for any other method, almost to a powder finer than espresso, then combined with cold water and usually sugar before heating slowly.
As the pot warms, a foam (köpük) rises to the surface. Traditionally you pull it off the heat just before it boils over, sometimes more than once, then pour everything, foam and grounds included, into a small cup. There is no filter, so this is a true immersion brew where the very fine fines settle as a thick sediment.
Why it matters: because nothing is filtered out, the cup is intense, full-bodied, and a little gritty by design. You sip from the top and leave the mud at the bottom. The defining variable is grind size: too coarse and it tastes thin and sandy. It is served strong and hot, and the resting sediment is part of the ritual.