The quality of excellent coffee also depends on the object that houses it, namely, the cup. The perfect cup should be made of porcelain, preferably white in color in order to be able to assess every tiny shade of cream color, it should have a maximum capacity of 70 ml and a truncated cone shape. Possibly, it should be pre-heated to a temperature of about 35-40°C so that the coffee cream is more compact and warm, thus being able to enhance and trap the salient characteristics and aromas of the coffee.
Speaking of historical background, the first coffee containers were small glasses, similar to egg cups, whose use dates back to the time of the Crusades.
The first valuable coffee services of Turkish origin appeared in the city of Istanbul around 1400: the most esteemed piece of service was the tombak coffee pot, an alloy of zinc and copper. This was accompanied by ceramic cups resembling small glasses and, to avoid burning fingers, they were supported by zarfs, copper or silver holders with a small handle that made them easier to grip.
In Europe the spread of these objects began in the early 18th century when the fashion for drinking coffee in precious table containers spread. And around 1,750 the cup with its saucer became the most classic formula for serving coffee.
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