Whole coffee beans.
Turkish coffee is a particular method of preparing coffee, which is not unique to Turkey. It is strong and usually sweetened. The so-called Turkish coffee is enjoyed in Greece, Armenia and the Arab countries, in addition to Turkey. It differs from other preparation methods in that the motifs are not filtered.
The container for the preparation of authentic Turkish coffee is unique. It is a small metal container with a long handle. It is called cezve or ibrik (Turkish), mpriki (Greek), rakwa (Arabic), and finjan (Persian). The preparation technique of Turkish coffee is a differential. The type of coffee, the size of the grind, the temperature of the water and the equipment are important elements.
The coffee must be ground to powder. Turkish coffee grind is finer than espresso. Some coffee grinders come with burrs that you can adjust to get the grind you want. The proper amount of coffee and water is placed in the container and heated over medium heat. The sugar, if it is to be used, is added just before the coffee begins to boil. Turkish coffee without sugar is called sade. Meanwhile, heat a cup of demitasse or fincan; one way to do this is to put the mug in the dishwasher before serving. Although Turkish coffee cannot boil, it does come to the point where it foams or froths. The foam is only placed in the heated cup. This is repeated once or twice depending on the recipe you are following. The last time, all the coffee left in the container is poured into the cup. Wait a few minutes for the powder to settle before serving the freshly brewed coffee. It is very important not to mix. The sediment is not good to drink.
Some people consider it anathema to introduce any variation in Turkish coffee. Others find it appropriate to add spices, for example cardamom or cinnamon, to the coffee at first.