The earliest evidence of coffee drinking comes from 15th-century Yemen. By the late 15th century and early 16th century, coffee had spread to Cairo and Mecca. In the 1640s, the Ottoman chronicler Ibrahim Peevi reported the opening of the ﬁrst coffee house in Constantinople.
Turkish coffee (Turkish: Türk kahvesi, or Armenian coffee, or Arabic coffee, or Greek coffee, or Cypriot coffee) is a method of preparing unﬁltered coffee. Roasted and then ﬁnely ground coffee beans are boiled in a pot (cezve), usually with sugar, and served in a cup where the grounds are allowed to settle. At present, this way of preparing is found in the Middle East, North Africa, Caucasus, Balkans, Bali and Eastern Europe. Turkish Coffee is an Intangible Cultural Heritage of Turkey conﬁrmed by UNESCO