The Brew Blog

Turkish coffee predates espresso by centuries and drip coffee by centuries more. It's also one of the easiest brewing methods to learn and one of the easiest to do badly. The cezve, the powder-fine grind, the simmer, and the cultural context that gives the method its weight.

The phin costs about $10, has no moving parts, and produces a rich, almost syrupy cup unlike anything you'll get from a pour-over or French press. Here's how to use it properly, and how to brew the version most people know it for — cà phê sữa đá.