11 Facts About Turkish coffee

Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering.

Sometimes about one-third of the Turkish coffee is distributed to individual cups; the remaining amount is returned to the fire and distributed to the cups as soon as it comes to the boil.

The Turkish coffee is traditionally served in a small porcelain cup called a 'Turkish coffee cup'.

Turkish coffee probably was brought in the Ottoman Empire by traveling merchants by the 15th century.

Under the strictest interpretations of the Quran, the strong Turkish coffee was considered a drug and its consumption was forbidden.

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Turkish coffee culture had reached Britain and France by the mid to late 17th century.

Grounds left after drinking Turkish coffee are sometimes used to tell fortunes, a practice known as tasseography.

The Czech and Slovak form of Turkish coffee is different from Turkish coffee in Turkey, the Arab world or Balkan countries, since a cezve is not used; instead the desired amount of ground coffee is put in a cup and boiling or almost boiling water is poured over it.

In recent years, Turkish coffee is made in a cezve, but "Turkish coffee" usually means the method described above.

Greek–Turkish relations at all levels became strained, 'Turkish coffee' became 'Greek coffee' by substitution of one Greek word for another while leaving the Arabic loan-word, for which there is no Greek equivalent, unchanged.

In Bosnia and Herzegovina, Turkish coffee is called "Bosnian coffee", which is made slightly differently from its Turkish counterpart.