The cezve
Coffee ground finer than flour, combined with cold water and sugar in a copper pot, brought slowly to just below the boil. The foam that builds is divided between the cups first, then the rest is poured. Sugar is decided before brewing — sade, az şekerli, orta, çok şekerli — and never stirred in afterwards.
The çaydanlık
Turkey drinks more tea per person than any country on earth, all of it from a stacked double pot: water below, concentrate above. Every glass is cut to strength from the same brew, which is why açık and demli arrive from one kitchen without argument.
The glass and the cup
Tulip glasses are small and waisted so the rim stays cool and the tea stays fresh, and clear so the colour can be judged — tavşan kanı, rabbit's blood, is the ideal crimson. Coffee cups are smaller still, and the last centimetre of grounds is left behind for the fortune reading.
What to eat alongside
Lokum with coffee, to sweeten the palate before an unsweetened cup. Baklava or künefe with tea, late. Simit and cheese in the morning, with çay that keeps arriving whether you asked or not.