Turkish coffee, also known as Arabian coffee, is the ancestor of European coffee. It has been born for seven or eight hundred years. It is said that in Turkey, it is extremely noble to make a cup of traditional Turkish coffee for guests. Some even have to bathe and fast in advance.

Turkish coffee is not common, but its taste is mainly divided into three flavors: skaito, metrio and gligi. The cooking method is mainly based on a stainless steel pot called briki. Grind the coffee very fine and cook it directly in the pot until it boils. Then turn off the fire and pour it all into the cup.

When Turks drink coffee, the residue is not filtered out. Because the coffee is ground very fine, most of the coffee powder will precipitate at the bottom of the cup. However, when drinking, they can still drink some fine coffee powder, which is also the biggest feature of Turkish coffee. Another feature of Turkish coffee is that when drinking, no partner or milk is added, and when cooking coffee, some sugar is added first, and the amount of sugar mainly depends on personal preference. Some people like to drink bitter without any sugar, while some people like sweeter taste.

In addition, in order to really taste the unique taste of Turkish coffee, a glass of ice water will be attached. Before drinking Turkish coffee, it's best to drink a mouthful of ice water to make the taste in your mouth reach the most sensitive level, and then you can slowly experience the slightly sour and bitter feeling of Turkish coffee!