Traditional Turkish Coffee | Fine Ground Arabica Type Coffee

Traditional Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are considered best, but robusta or a blend is also used. The coffee grounds are left in the coffee when served. Coffee and water, usually with added sugar, are brought to a boil in a special pot called "cezve" in Türkiye. The coffee is traditionally served in a small porcelain cup called a "kahve fincanı" (coffee cup). How to Make ----------------- - First, measure water with a small coffee cup: Use one small cup of water for one person, two cups for two people, and so on. Pour it directly into the small pot cezve. - Second, measure ground coffee: The ratio for the desired consistency is 1:2, which means 1 coffee cup of cold water and 2 teaspoons of coffee. Add the ground coffee to the coffee pot. - Then, mix coffee and water: Put cold water and finely ground coffee in a Turkish Coffee pot and stir well until combined. If you want your coffee sweet, add sugar along with coffee and water. As a host, you always need to ask your guests how sweet they like their coffee. Note: The measurement here is for one coffee cup. If you are making coffee for more than one person and everyone has different sugar likings, make their coffee separately. - Next, cook the coffee: Place the coffee pot on low heat and let it cook for a while, stirring gently two or three times. When it is right about to boil and foams rise, remove it from the heat. - Using a teaspoon, share the foams into each Turkish coffee cup. Put the pot back over medium heat. Let it rise and remove it when it starts to boil. Share the coffee in the cups.