Turkish Coffee made it to the UNESCO’s list of Intangible Cultural Heritage of Humanity in 2013. It is celebrated in literature and songs and is an important part of ceremonies and festivals.
- To make Turkish-Coffee, Arabica beans are ground manually and boiled with water and sugar in a special pot called cezve in Turkey and ibrik elsewhere.
- It is taken off the heat as soon as it begins to froth and before it boils over.
- It is traditionally served in individual porcelain cups called kahvefinjan.
- Sometimes the coffee may be flavoured with cardamom or other spices and served with a small piece of Turkish delight.