In Turkish coffee, what fine ingredient is traditionally left unfiltered in the cup?

Turkish coffee traditionally leaves fine coffee grounds unfiltered in the cup.

Very finely ground coffee is combined with water and, if desired, sugar in a small pot called a cezve or ibrik. The mixture is heated until foam develops, then poured directly into small cups without filtering. The grounds settle at the bottom while the drink is sipped slowly.

Turkish coffee is prepared across Turkey and neighboring regions, with local variations in sweetness and serving customs. Cardamom may be added in some versions, but it is not required for coffee to be Turkish coffee. The brewing style was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2013.

Because the grounds remain in the cup, the drinker normally stops before reaching the sediment. This distinguishes Turkish coffee from filtered coffee and from espresso, which is brewed under pressure and has a different texture.