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Big coffeecups don't work with Turkish coffee. You should use a small sized fincan. Measure your water with it and don't make more than two at once. If you will add sugar, do it before adding the coffee, when the water is cold. Three teaspons of sugar per fincan (will call it cup from now on) is the intermediate; may vary from two to five. Stir it.

Now, pour three full teaspoons of coffee per cup but don't stir. On light fire, wait for it to dissolve and cover the surface of the water. Take it from the fire and stir. Place it again and wait for it to boil. Don't let the "foam" in the middle disappear and take your cezve away from the fire and let it calm for a few seconds, then replace it on the fire. Repeat this process three times in total and it's done.

Now, make sure you distribute the foam evenly pouring your coffee into the cups.



Copyright © 2005 by Mouzafphaerre's mum
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