Turkish coffee

Turkish coffee is brewed in a small metal pot called a cezve. The coffee needs to be ground almost to a powder — finer than espresso — and then slowly heated together with water and often sugar until a characteristic foam appears on the surface. There's no filtering: the brew goes straight into the cup, grounds and all, and you let them settle at the bottom before drinking. The result is a strong, thick, and deeply aromatic cup. Depending on the region, cardamom is added to the pot. You drink it slowly and in small sips — that's part of the ritual.