Turkish Coffee

Probably the hardest kind of coffee to make, a good Turkish coffee can only be achieved through relentless practice. Use two tablespoons of coffee and one tablespoon of sugar (if needed) per cup. Turkish coffee is served in demitasses, so keep that in mind as you decide how much sugar to add per cup. Place the coffee and sugar in the Ibrik (or Jezva, as it sometimes called). Using your demitasse as a measure, pour as many cups of water as you will be drinking. You should make sure that the Ibrik is no more than half full because there will be lots of foam (purists refer to it as kaimaki) as the water gets close to boiling. After the coffee has come to a boil, remove the Ibrik from the flame and let the foam settle. Repeat the process twice, then slowly pour the coffee into the demitasse cups. If you are careful, most of the coffee grounds should stay in the Ibrik. Real masters of Turkish coffee are able to put a little foam in each guest's cup as they pour the coffee, but one can also use a spoon to do that.

Did you know that over two thirds of the coffee drinking world drinks Turkish coffee (or Greek coffee, depending on where you come from)?

Grind: extra fine