Turkish coffee, common across Middle Eastern cultures, isn’t a type of coffee—it’s a cooking method. Unlike espresso, the beans are ground finer than flour, then boiled three times in a small copper pot called a cezve. Because it’s unfiltered, the grounds settle at the bottom, giving the drink its thick, frothy texture and aroma. As Wired explains, “the drink’s frothy thickness makes it stand out from others.”

Beyond its bold flavor, Turkish coffee holds a special place in social rituals. After sipping, you turn the tiny cup upside down and let the grounds drip and scatter. A skilled reader can then tell your fortune. In my own life, a family friend once predicted I’d have a son… and ten years later, that prediction rang true when my healthy baby boy arrived at the end of 2024.

But there’s no single “right” recipe. Some start with hot water, others cold; some add sugar, others don’t. As Wired reminds us, Turkish coffee is “a recipe led with the heart.” So gather some finely ground beans, your favorite cezve, and let your own preferences guide every rich, velvety sip.
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