The word cezve is of Turkish origin, derived from Arabic: جذوة‎ (jadhwa). It is an immersion brew method, brewed on a similar ratio to capsule coffee. Traditionally, stone milled (ultra-fine ground) coffee is added to cold water, vigorously stirred and rapidly heated on a gas flame or sand heater. The entire content of the cezve is then poured into a cup and served unfiltered.