Traditionally, a cup of Turkish coffee is brewed using a pan filled with sand, heated over an open flame. The sand-filled pot allows for total control over the heat. Cups left on the surface stay warm, and the depth of the coffee can adjust the temperature used for brewing.
The ground coffee is combined with water and sugar (optional) in a special coffee pot called cezve or ibrik and simmered over the lowest heat or traditionally on hot sand.
You end up with a thick and frothy coffee which has a strong aroma. It is served in traditional small Turkish coffee cups with a lot of foams on the top.