Armenian, Bosnian, Cypriot, Greek or Turkish coffee (see name and variants for other names) is coffee prepared by boiling finely powdered roast coffee beans in a pot (cezve), possibly with sugar, and serving it into a cup, where the dregs settle. The name describes the method of preparation, not the raw material; there is no special Turkish variety of the coffee bean. It is common throughout the Middle East, North Africa, Caucasus, and the Balkans, and in their expatriate communities and restaurants in the rest of the world.
Coffeehouse culture was highly developed in the former Ottoman world, and this is the dominant style of preparation. Coffee has its origins in Ethiopia and Yemen. By the late 15th and early 16th century, it had spread to Cairo and Mecca.
The Ottoman chronicler İbrahim Peçevi reports the opening of the first coffeehouse in Istanbul: