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Глоссарий

This glossary defines 34 essential Turkish coffee terms — from brewing equipment (cezve, ibrik, fincan) to techniques (foam, grind size, cooling time) and traditional variants (dibek, menengiç, mırra, sand coffee). Each entry gives a plain-English definition, key characteristics, and how the term fits into Turkish coffee culture, which UNESCO recognized as Intangible Cultural Heritage in 2013.

New to Turkish coffee? Start with cezve, grind size, and foam — the three concepts behind every successful brew. For the full brewing method, see our step-by-step Turkish coffee guide.