TURKISH COFFEE (Türk kahvesi)

For those who like their coffee intense yet pleasant to drink, Turkish coffee is by far the best choice. A bit tricky to prepare but the labor only adds more flavor and promise indulgence.

You will need to buy a good quality Turkish coffee. It must be freshly grounded and packed in sealed packages. After opening, it must be kept in airtight glassware. For making the coffee, you'll also need cezve, which is something like a very small saucepan. It is made up of stainless steel, although the very original ones are made up of copper, but stainless steel is often the convenient to buy. I imagine it is not hard to order both grounded Turkish coffee and cezve from Turkey. But if you have any problems just let me know, I'll find a way.

Ingredients:

• Turkish coffee
• Water
• Sugar

Preparation:

• First, measure water with the coffee cups and add to the cezve. Water must be cold and pure drinkable water.
• Add one teaspoon of coffee for each cup measured and add sugar to your taste. Even if you are enjoying your regular latte without sugar, you may still need to add some for Turkish coffee.
•  Mix with a teaspoon and put the cezve on a very low heat.

• When it starts to form a foam, collect the foam with the help of a spoon and transfer into coffee cups.
• Heat the remaining up to boil, don't let it boil throughly, pour into the coffee cups slowly by not disturbing the foam you transfered earlier.
• Enjoy!