How would you like your coffee? In Turkey, the question is really asking how much sugar do you prefer. You may answer with sade (no sugar), az seker (a little sugar), orta (1-2 teaspoons of sugar) or sekerli (3-4 teaspoons of sugar). Europeans learned alot about coffee from the Ottomans. The equivalent of the word coffee in many languages is very similar to the Turkish kahve, afterall.

Yes! During the Ottoman Period, coffee beans were brought to Istanbul to be cooked in jugs. Even now, fine grounds of roasted coffee are combined with cold water and sugar in a copper ibrik, a wide based pot with a long handle. The mixture is boiled and removed from heat before returning to the stove to be boiled again. A caramel-colored froth forms on the surface, while the coffee sits and brews for a few minutes. Optional spices like cardamom and cinnamon are added if desired.