Turkish coffee takes its name from a type of coffee preparation popular in Turkey and Arab countries. The characteristic of Turkish coffee is its "syrupy" consistency in fact, being prepared with water, sugar and coffee powder mixed together, some particles of coffee and sugar remain suspended in the final drink giving it such characteristic density.
Turkish coffee is prepared by placing ground coffee (very finely) in a special copper pot (elongated in shape and characterized by a long handle) filled with water. Sugar is then added and, depending on the various traditions and localities, some spices (optional). You bring the mixture of coffee, water and sugar to a boil: at this point a layer of foam will begin to form on the surface. Remove the drink from the heat and put some of the foam in each cup: then return the coffee to the heat and, when it boils again, remove it. This ritual should be repeated at least twice to then pour the coffee into the cups. The coffee prepared in this way still needs a few minutes of decanting, before drinking, for the sediment to settle to the bottom of the cups.
It should be noted that the sediment takes on particular shapes, and it is from the interpretation of these deposits that the reading of coffee grounds, or caffeomancy, was born.
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