Turkish coffee is a style of coffee that originated in Middle Eastern and European countries, including Turkey, Iran, and Greece. It is made by combining finely ground coffee beans with water (and often sugar) and bringing the liquid to a frothy foaming stage, just below boiling. The coffee is traditionally brewed in a pot called a cezve, though any small pot will do. After it reaches the desired stage, the brew, including the coffee grinds, is distributed into cups. The coffee grind powder sinks to the bottom of the cup, and the remaining liquid is consumed. Turkish coffee has more caffeine than a typical drip coffee, and it is highly caffeinated, unfiltered, and may even offer some health benefits.

Turkish coffee is not a type of bean, but rather a method of preparation that results in a highly caffeinated, unfiltered coffee. The coffee is prepared in a cezve using very finely ground coffee beans without filtering. The term "Turkish coffee" is still used in many languages, but in Armenian, it is either called "Armenian coffee" or "black coffee," referring to the traditional preparation done without milk or creamer.

In summary, Turkish coffee is a highly caffeinated, unfiltered coffee that is prepared using a unique method that results in a robust flavor. It is traditionally brewed in a pot called a cezve and is often served with moderate amounts of sugar.