No coffee world tour is complete without a stop in Turkey, where long-handledpots made from copper and brass (known as a cezve or ibrik) create a surprisingly, satisfyingly thick coffee with natural sweetness, enjoyed throughout the Middle East.
Turkishcoffee starts with a very fine grind. There are special brass Turkish grinders that create a powder as fine as confectioner’s sugar. This quite distinctive preparation of coffee is enjoyed in small cups, once the remaining powder settles at the bottom.
Preparing Turkish coffee (no matter where you live):
Add water to the cezve (ibrik), about 50 milliliters (1.7 oz) per cup of coffee desired
Add sugar to taste, stirring to blend it
Bring to a boil, remove from heat and add a teaspoon of coffee per cup
Remove the cevze from heat immediately after bringing to a first boil, discarding the accumulated foam, and mix well.
Boil coffee again.
Allow remaining powder to settle before serving. You can add a tablespoon of cold water to the pot after boiling twice to accelerate the process.
Many enjoy their Turkishcoffeeflavoredwithspices like cardamom and cinnamon. Simply add finely ground spices to taste.