Turkish coffee and tea ritual

Turkish coffee culture is on UNESCO's list of intangible heritage, and most guests have drunk it without knowing how it is made. A coffee master starts with the beans: how they are roasted and ground to a powder, how much sugar to ask for, and why the foam matters. Then everyone brews their own cup in a copper cezve set into a tray of hot sand.

The second half is tea. The host shows how Rize tea is steeped in a double teapot, why it is served in tulip-shaped glasses, and how strong or light to pour it. Teams try a blind tasting of three teas and serve each other, with lokum and small pastries.

We close with a storyteller who reads coffee cups for fun, the way it is done at home among friends. It is presented as entertainment, not prediction, and nobody has to take part.