Turkish Coffee

Ingredients

• 4 cups cold water
• 4 teaspoons finely ground Turkish coffee (ground to a powder-fine consistency)
• 4 teaspoons granulated sugar (adjust to taste: 1 teaspoon per cup for medium sweetness)
• 4 small cardamom pods, lightly crushed (optional but traditional)

Instructions

1. Measure 4 demitasse cups of cold water (approximately 60 ml each) and pour into a cezve or small long-handled saucepan.
2. Add 4 teaspoons of finely ground Turkish coffee to the cold water, one teaspoon per serving.
3. Add sugar to the cold water at this stage: use 0 teaspoons for unsweetened (sade), 2 teaspoons for lightly sweetened (az sekerli), or 4 teaspoons for medium sweet (orta), stirring gently once to combine before heating.
4. If using cardamom, add the lightly crushed pods to the cezve with the coffee and water mixture.
5. Place the cezve over the lowest possible heat and allow the coffee to slowly heat without stirring, watching carefully as it begins to warm.
6. As the coffee heats, a dark foam will begin to form on the surface. Just before it boils and rises completely, carefully spoon a little of the foam into each of the 4 demitasse cups to reserve the froth.
7. Return the cezve to the heat and allow the coffee to rise and foam again, then immediately remove from heat before it boils over.
8. Slowly and steadily pour the hot coffee into each cup, allowing the grounds to settle naturally at the bottom.
9. Let the coffee rest for 1 to 2 minutes so the grounds fully settle before serving.
10. Serve immediately with a small glass of cold water and a piece of Turkish delight or dark chocolate on the side, as is traditional.