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 coffee pot. 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. It only takes two minutes to prepare Turkish Coffee. MEHMET EFENDİ’s original finely ground Turkish Coffee is traditionally prepared in a ’cezve’, a small long-handled pot. For medium-sweet coffee, add one teaspoon full of sugar per cup. Place the cezve on a low heat with one heaped teaspoon of coffee per cupful of water and sugar to taste. Heat slowly, stirring gently until the sugar dissolves. When the coffee begins to froth up, remove from heat, pour a little of the froth into each cup and return to the heat. Let the coffee rise once more – but without letting it come to boil – and serve. Be careful not to stir after serving or you will disturb the sediment and the coffee will taste gritty. Each cup should be frothy and deliciously aromatic. 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.