First of all, the Turks invented a method to keep the original flavor and purity of coffee, so that coffee can be circulated anywhere. Secondly, coffee was the first to enter the upper class in Turkey. At that time, the court also established the position of "chief barista". Because everyone likes coffee, this position is still very popular. Starting from this technical title, I was promoted to many administrative positions. Thirdly, 1555, the first recorded cafe "Kiwahan" opened in Istanbul, Turkey. Fourth, this is also the key point. The practice and drinking method of Turkish coffee are particularly elegant. They burn incense, sprinkle spices, smell incense when drinking coffee and so on. In Turkey, if you are invited to have coffee at home, it means that you are in an unusual position in the eyes of your host.

Turkish coffee is not common. Its tastes are mainly divided into bitter, slightly sweet and sweet, and sugar is added when making coffee. In addition, they also have a small copper pot specially used for making coffee, which the locals call "Cevze". This small copper pot can only make two cups of coffee.

The coffee beans used in Turkish coffee now come from high-quality Arabica coffee beans in Central America and Brazil. Coffee beans in these two places are mixed and roasted, then ground into powder, poured into copper pots, and then added with pure water. Interestingly, the cooking method is to wrap the copper pot in a big pot full of sand. There is a direct fire under the pot, which burns the sand very hot. The heat of the sand is transferred to the copper pot. This cooking method is better than uniform heat conduction.

The coffee powder in the copper pot is solid. When water is boiled, it will expand, so it will float with a layer of coffee foam. Gently divide the coffee foam into two small cups with a small spoon, and then continue to cook coffee until the foam comes back and all the coffee is poured into the cups. Because Turks don't filter coffee grounds when drinking coffee, they will deposit a lot of coffee powder at the bottom of the cup when tasting, and they can drink some fine coffee powder, which is also one of the characteristics of Turkish coffee.