For Turkish coffee, use an enamel or copper or brass pot, which in Turkey is called a cezve. It is a vessel that narrows towards the top and has a long stem base. It is best to use original Turkish cups for measuring.
Add ground coffee, sugar and cold water to the cezve. Let it bubble gently, stirring throughout, until it foams. Pour off into a mug, and boil the rest again until it bubbles up. Be sure to keep at it so the coffee doesn’t boil over and bubble very leisurely over low heat. Pour into the cup and serve the Turkish coffee.
Preparation Tip:
The coffee beans for Turkish coffee are roasted in an earthenware pot and finely ground with a hand grinder. The fresher the coffee, the tastier it is. For this reason, many families used to roast it daily. You can save this by buying ground, packaged coffee packets from the Greek or Turkish.
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