Which traditional coffee is brewed in a small pot called a cezve?

The traditional coffee brewed in a small pot called a cezve is Turkish coffee.

Turkish coffee is made by heating very finely ground coffee with water in a cezve, usually with sugar added before brewing. The mixture is brought close to a boil until foam forms, then poured into small cups. Because the grounds are not filtered, they settle at the bottom of the cup and are left behind when the drink is finished.

Coffee reached Istanbul through the Ottoman world during the 16th century, and coffeehouses soon became important social spaces. One of Istanbul’s earliest coffeehouses is generally dated to 1554. The drink later became part of hospitality, conversation, wedding customs, and fortune-telling traditions.

Arabic coffee and Greek coffee can resemble Turkish coffee, and the names may vary across regions. The defining clue here is the Turkish preparation in a cezve, together with an extremely fine grind and unfiltered grounds. UNESCO recognized Turkish coffee culture as intangible cultural heritage in 2013.