Turkish Coffee, noun: also known as Turkish mocha. It is not a description of the cultivation area, but rather a special method of preparing coffee – probably the oldest one. Two teaspoons of coffee grounds and 1-1.5 teaspoons of sugar with water are poured into a copper or brass pot called an ibrik or cezve, which has a particularly long handle. When the coffee is boiled for the first time, froth forms at the surface. At this point, it is removed from the stove, one spoonful of froth is added to each cup. Then boil again and pour it into the cup. Once the grounds have settled to the bottom, it is ready to drink: viscous like syrup and very sweet. It can also be spiced with cinnamon, cardamom or cloves.
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