6.7. Turkish Coffee
Description
This article is from the Coffee and Caffeine FAQ, by Alex Lopez-Ortiz with numerous contributions by others.
6.7. Turkish Coffee
Turkish coffee is prepared using a little copper pot called raqwa.
Use a heaping teaspoon of very finely ground coffee and, optionally,
one heaping teaspoon of sugar (to taste). Use about 3oz of coffee.
[Add the sugar only just before boiling point.] Turkish coffee without
sugar is called sade, with a little sugar is "orta s,ekerli" and with
lots of sugar is "c,ok s,ekerli".
The trick of it is to heat it until it froths pour the froth into the
coffee dup and heat it a second time. When it froths again, pour the
rest into the cup.
The grounds will settle to the bottom of the cup as you drink the
coffee and towards the end, it'll start to taste bitter and the
texture will be more like wet coffee grounds than a drink. As soon as
this happens stop or your next sip will taste really, really bitter.
Instead, turn your cup upside down on the saucer, and let someone read
your fortune!
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