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  Derived from the Arabica bean, Turkish coffee is a very fine, powder-like grind. An aromatic spice called cardamom is sometimes added to the coffee while it is being ground. One can also boil whole seeds with the coffee and let them float to the top when served.


Turkish coffee has six levels of sweetness ranging from very sweet to black. Since sugar is not added to the coffee after it is served, spoons are not needed. As the coffee begins to heat, it begins to foam. A rule of the Turkish coffee ceremony dictates that if the foam is absent from the face of the coffee, the host loses face.


Turkish coffee is served hot from a special coffee pot called "cezve". Tradition states that after the guest has consumed the coffee and the cup is turned upside down on the saucer and allowed to cool, the hostess then performs a fortune reading from the coffee grounds remaining in the cup.


Rich in tradition and flavor, Turkish coffee remains a favorite today.

Nowadays coffee is usually served with less ceremony, and more practical materials have replaced the carved wood and silver filigree, but at least two important cultural connections survive.



 Prospective brides, as a test of their housekeeping skills, are still expected to make and serve coffee to the boys' parents - and have been known to avoid unwanted marriages by using salt instead of sugar or spilling the coffee all over the guests! Another connection is through "fal" (reading the future from the coffee grounds left in the cup) a social activity much enjoyed by groups of women friends.


As the Turks say "To drink one cup of coffee together guarantees forty years of friendship".