Turkish coffee is a type of coffee that is made using ground coffee beans and water very finely. It is traditionally prepared using a small pot called a cezve or ibrik, heated over a stove or open flame. 

The finely ground coffee is mixed with cold water and sugar (if desired) and placed in the cezve. The mixture is brought to a boil and removed from the heat just before it boils. The process is repeated a few times until thick foam forms on the surface of the coffee.

One of the unique features of Turkish coffee is how it is served. The coffee is traditionally served in small cups, often with the grounds still present. The grounds settle to the bottom of the cup as the coffee is consumed, and it is common for people to read the coffee grounds in the cup after finishing the coffee, a practice known as "tasseomancy."

Turkish coffee is also known for its robust, rich flavour and thick, creamy texture. It is often served with sweets or pastries and is an integral part of Turkish culture and hospitality. 

Many people in Turkey view the preparation and serving of Turkish coffee as a form of art, and it is often served to guests as a sign of hospitality and friendship.