Turkish Coffee is coffee prepared by boiling very finely powdered roast coffee beans two or three times in a pot (cezve), possibly with sugar, and serving it into a cup, where the dregs settle. The coffee has a foam on top, rather like the crema on espresso, and the more foam produced, the better the coffee is considered to be. The name describes the method of preparation, not the raw material; there is no special Turkish variety of the coffee bean. It is common throughout the Middle East, North Africa, Caucasus, and the Balkans, and in their expatriate communities and restaurants in the rest of the world.