Turkish coffee is prepared by boiling the grounds (and sugar / spices as desired) in an ibrik three, sometimes four times. On each boil, you bring the coffee just to a boil, and then remove it from the heat for a short time before boiling it again.
What I can not find, anywhere, is a reference to the actual serving temperature; all I have found on the matter is 'hot'.
I know that it's served hotter than espresso, but (in efforts to try and prepare some to sample that is close to authentic) how hot is 'hot', precisely? I've found mentions that cold water is often served with the coffee to help cleanse the pallet, but not as a means to sooth a singed tongue.
I do realize that I can serve it as hot or as cold as I'd like, but I'd like to try it prepared the traditional way (or, how one would expect it to be served at a restaurant).