Typical turkish coffee, served in a small restaurant in Kadriye, Turkey.
Turkish coffee is the method of preparation and not the kind of beans. For Turkish coffee you use finely grinded beans of any kind and a special pot to heat, called cezve. You get a cezve in different sizes. Amount of cups is shown on bottom or handle.
To prepare the coffee you give the right amount of water for each cup in the cezve and heat it. After the water boils add sugar and some cardamom if wished. Wait until the sugar melted. Now pour one full teaspoon of finely grinded coffee and boil again. If it’s foaming take away shortly to let the foam settle and boil again.
Now pour into the preheated cup and enjoy!