Exploring Turkish Coffee: From Cezve to the Cup

Exploring Turkish Coffee: From Cezve to the Cup is coming to the University Hills Branch Library on Wednesday, October 14. It's a free library workshop led by Kat McNevins, and it's built around the specifics of brewing Turkish coffee—a style that's quite different from the drip or press you're probably used to.

The session focuses on the two things that make Turkish coffee what it is: the cezve and the grind. A cezve is a small pot with a long handle, designed to heat the coffee slowly over a low flame. The beans are ground to a very fine powder, much finer than espresso, and they simmer in the water rather than being filtered out. That's why the grounds stay in the cup, creating a thick, intense brew with a layer of foam on top.

McNevins isn't just walking through the steps, though. She'll also cover the beverage's rich history and cultural significance, so you'll get a sense of where the tradition comes from along with the how-to. If you've ever wondered why it's served the way it is, that's where the context comes in.

The workshop is free and takes place at the University Hills Branch Library, 4721 Loyola, in Austin. It's on Wednesday, October 14.