Dibek
Dibek Turkish coffee is stone-ground Turkish coffee, usually beaten with a stone pestle in stone mortar.
The way it's ground just change the flavor, and it makes it a little bit lighter, both in terms of color and flavor.
It's a little thicker too, and it's cooked slightly different – hot water is used rather than the cold water that's heated up for traditional Turkish coffee.
Many coffee houses will have each type of coffee on the menu, and when you want a lighter, perhaps almost milky cup, then Dibek is the way to go.
Mırra
Mirra coffee is a stronger, slightly bitter coffee (the word mirra is literally derived from the Arabic word for "bitter").
The bitter flavor comes from the beans being roasted twice, and not ground quite as finely as traditional Turkish coffee.
Often, cardamom or other flavors are added to offset the bitterness, and it's possibly the most common form of coffee in Turkey's southeast, particularly in Urfa.
On Sand/ Coals/ Ashes
The different ways Turkish coffee can be cooked, on sand, on coals or on ashes.
As you'd guess, the way it's cooked affects the way it tastes, though cooking on sand is probably the most traditional.
Damla Sakızlı (With Gum Mastic) and other aromatic Turkish coffees
Chocolate, cardamom, vanilla, hazelnut and caramel can all be added to Turkish coffee, though by far the most common additive is mastic.
