In her cookbook, SPICE: Flavors of the Eastern Mediterranean (Regan/HarperCollins, 2006), Ana Sortun tells of visiting friends in Gaziyantep, eastern Turkey, and learning how to read fortunes in the residue left in a cup of Turkish coffee (pp. 28-29). When you’re done with the turska kava (or arabic, or greek, or…), flip the cup onto its saucer and wait a couple minutes. Then call on your local sorceress… Or take a look at the picture below, which may itself need some divining.
Zero Prophet Coffee 