Turkish coffee is made by boiling very finely ground coffee beans. An important factor should be emphasized, “coffee is ground finer than any other method in the world”. The coffee is then boiled in a special item called an Ibrik (or cezve) – This is the second key point – “Turkish coffee must be boiled in an Ibrik appliance, The third important factor – “The boiling is done as slowly as possible”, not letting the coffee fall into a boiling state. When the coffee mixture boils for the first time, about one-third of the coffee is poured into a bowl, then the two-thirds left are returned to the stove. After the coffee is bubbly a second time, the process is completed, and the rest is poured into the coffee cup. Ibrik (Cezve) – Turkish coffee pot, made of bronze, has a wooden handle casted by Turkish craftsmen. The special thing about the Ibriks is that the walls are quite thick. Helps maintain a stable temperature during brewing and is very durable over time. The design of the kettle is also very different and somewhat resembles a Chemex pot waisted in the middle, helping to retain a little coffee residue.