Turkish Coffee

Türk kahvesi

Sade kahve - unsweetened coffee

The coffee should be freshly roasted and finely pulverized. The water should also be chemical free and fresh. The heat should be very low and the sugar must be granulated.

The vessel (cezve) in which Turkish coffee is cooked is graduated in size so that it holds water equal to the amount to be served and is cup-like with a raised pouring lip.

Ingredients:

Two demitasse spoonful of coffee is used per cup. 

The amount of sugar ranges from ½ tsp for slightly sweet, 1 tsp for medium, and 1½ tsp for quite sweet;  some drink it sade, or black with no sugar.

Directions:

Place cold water, one measure for each cup, and add coffee and sugar to taste, and stir well. 

Once placed over the heat it should not be stirred until it reaches the boiling point and about to boil over. Stirring at this point produces a foam on top. The foam at the edges is spooned into the  center and, when it is just at the point of boiling over, coffeepot is removed from the heat. 

The foam is divided among cups and the remainder is shaken with a gentle motion to prevent the grounds from sinking to the bottom. The pot is replaced on heat and once more brought to a boil. The cups are filled nearly to the top.