Turkish coffee is made by boiling very finely ground coffee beans – An important factor and should be emphasized, “That the coffee is ground will be finer than any other method in the world”. Then the coffee is boiled in a special vessel called Ibrik (or Cezve) – This is the second key point – “Turkish coffee must be boiled in an Ibrik (TNK) appliance, Ibrik also known as Crezve made of bronze with a wooden handle. Each Ibrik is casted by Turkish craftsmen. The special thing about these Ibriks is the pot edge is quite thick to maintain a stable temperature during brewing and to be durable over time. The design of the Ibicks is also very different and somewhat resembles a Chemex pot waisted in the middle of the pot, helping to retain some coffee residue.
The third important factor – “The boiling is done as slowly as possible”, not letting the coffee fall into a seething state. After the coffee is bubbly at the second time, this process is completed and the rest is poured into the coffee cup.