Turkish coffee is a strong, rather bitter beverage traditionally served black and sweetened according to taste. It is prepared in a small pot that is sufficient to produce several servings.
Here's how to make it:
Pour cold water into a small coffee pot known as a cezve in Turkish. Slightly more than one cup of cold water is recommended for each serving.
Add a teaspoonful of Turkish coffee per cup into the water, turn on the heat and start to stir gently.
The amount of coffee can be increased according to taste, but if properly prepared there should always be a thick residue at the bottom of your cup when you have finished drinking.
Heat the pot as slowly as possible. The slower the heat the better it is. Do not walk away, make sure you watch it to prevent any overflowing when the coffee starts to foam.
When the foam rises turn off the heat. Scoop away the foam with a spoon and place an even amount of foam in each cup.
Don't pour out the dregs into the cups.
