The traditional Turkish coffee pot with a long handle is called a cezve.
A cezve is a small vessel designed specifically for preparing Turkish coffee. It usually has a long handle, a narrow upper opening, and a pouring lip. The coffee is made by combining very finely ground coffee with water and, often, sugar before heating the mixture until a foamy layer forms. The grounds remain in the cup rather than being filtered out.
Traditional cezves were commonly made from copper or brass, materials that conduct heat efficiently and allow careful control over the brewing process. Modern versions are also made from stainless steel, aluminum, or ceramic. The pot’s shape helps produce the characteristic foam and makes it easier to pour the coffee into small cups.
The word has several regional relatives and alternatives. In Arabic-speaking areas, similar pots may be called kanaka, rakwa, or ghallaya; in parts of the Balkans, names such as džezva are common. “Ibrik” is also widely used in English, but in modern Turkish the word more generally refers to a pitcher or ewer rather than specifically a coffee pot.