Turkish Coffee

Ingredients

• 6 fluid ounces water – cold
• 4 teaspoons coffee – very finely ground (Turkish grind)
• granulated sugar – optional, to taste (sade: 0 tsp per cup; orta: 1 tsp per cup; sekerli: 2 tsp per cup)

Instructions

1. Pour 6 fl oz cold water into a small cezve (ibrik).
2. Add 4 tsp very finely ground coffee and granulated sugar to taste; stir until completely dissolved and no dry coffee remains.
3. Set the cezve over low heat. Do not stir again once heating begins.
4. Heat gently until a dark foam forms and swells, 2–4 minutes; when the foam rises and nears the rim, remove the cezve from heat just before boiling.
5. Spoon a little foam into each demitasse cup.
6. Return the cezve to low heat and let the foam rise once more without letting it boil, 30–60 seconds; remove from heat.
7. Slowly pour the coffee into the cups to divide evenly, aiming to keep the foam on top.
8. Let the cups stand 1–2 minutes until the grounds settle, then serve.