Turkish Coffee is the name given to a type of coffee whose preparation and brewing techniques were invented by the Turks. It has a unique taste, froth, aroma, brewing technique and presentation… in other words it has its own identity and tradition. The first coffee was made in the Arabian Peninsula by boiling coffee cherries. The new method invented by the Turks revealed coffee's true flavour and peerless aroma. The Turks introduced coffee to Europe where for many years it was prepared and consumed as Turkish Coffee. Turkish Coffee is made from high quality arabica coffee beans from Central America and Brazil that are blended and carefully roasted, then very finely ground. The coffee is mixed with water and the desired amount of sugar and cooked in a "cezve", or Turkish coffeepot. The coffee is served in small cups. The coffee must be left to stand for a short time after serving to allow the grounds to settle at the bottom of the cup. HOW TO PREPARE: It only takes two minutes to prepare Turkish Coffee. Using the coffee cup as a measuring cup, pour one cup of drinking water in the cezve per cup of Turkish Coffee (the quality of the water affects the quality of the coffee). Add two teaspoons of coffee (5 g) and two teaspoons of sugar (as desired) per cup. Blend the coffee and sugar with a spoon over a low flame. When the coffee boils over a second time, pour the remaining coffee into the coffee cups. Allow the remaining coffee to brew a while longer before adding it to the cups. It is customary to serve Turkish Coffee with a glass of water. The water prepares the mouth for the coffee's flavour. When serving a large group, it is best to prepare semi-sweet Turkish Coffee.