Turkish coffee is prepared in a special pot called a cezve and is made from finely ground coffee, cold water, and sometimes sugar. In Turkey, sugar content is determined based on a ranking system that includes 4 levels of sweetness. The coffee is served in small fincan similar to Italian espresso cups, and its sludgy grounds settle in a thick layer at the bottom. Often, a finished cup is turned upside down on a saucer and the patterns left by the grounds are examined for what? Discuss