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Turkish coffee has been the most authentic and popular way of enjoying coffee for hundreds of millions of people living in Northeast Africa, the Arab Peninsula and Asia Minor. Coffee began spreading all over the world from this region in the 16th century. Turkish coffee is different from the other types of coffee in many ways. Turkish coffee’s distinction starts with the grinding and goes through the whole process until after it is consumed. Turkish coffee is brewed from the finest ground coffee and without filtration during the process. To enjoy Turkish coffee at its best, one coffee bean is cut into 15,000 to 35,000 pieces, whereas one coffee bean is usually cut into 3,500 pieces for standard espresso. In the traditional way, Turkish coffee is brewed slowly in tiny coffee pots made of copper (called "cezve" or "ibrik") and poured manually into the coffee cups (called "fincan"), which are produced specifically for the purpose and decorated with ornaments. Water and sweets, such as dried fruits and Turkish delight, accompany Turkish coffee when served. As there is no filtration of coffee during the brewing process, you should wait for a few minutes before drinking Turkish coffee while the coffee grounds settle at the bottom of the cup. Drinking Turkish coffee is a ritual enjoyed best in company and sometimes followed by fortune telling. As the poet says, "Not the coffee, nor the coffeehouse is the longing of the soul. A friend is what the soul longs for, coffee is just the excuse". When the coffee is finished, the cup is turned upside down onto the saucer and left to cool. Sometimes a coin may be placed on top to make the cup cool faster. When the coffee cup is cool enough, someone other than the person who drank the coffee opens the cup and starts interpreting the shapes made by the grounds left in the cup.