1 tsp Turkish Coffee
1/2 tsp sugar
1 Turkish Coffee cup of water, size pictured above
1 Turkish coffeepot, called "cezve", as pictured above
Put the sugar into the coffeepot first, then add the coffee. Fill the Turkish Coffee cup with water at room temperature, although leave a bit of room at the top. Pour into the coffeepot.
Turn the heat to low. Place the coffeepot on the stove and slowly stir with a small spoon to ensure the coffee mixes in with the water. Then stop and wait until bubbles form at the top. When the bubbles rise, take the coffeepot off the stove and pour into the cup & serve.
The grinds will sink to the bottom of your cup, don't drink this part. The grinds are darker and thicker.
~~ Mustic Turkish Coffee ~~
Mix well one-chickpea size mastic (roll glass on the mastic to make it powdery or use mortar) and 100 g grounded Turkish coffee; Store in a tightly closed jar for 1-2 days before starting to cook:)
It can be difficult to find authentic Turkish coffee near where you live, but you can always order some from Amazon - this is the brand I use at home. Amazon also sells cezve and Turkish coffee cups.
“Coffee should be black as hell, strong as death, and sweet as love.” famous old Turkish Proverb refers to Turkish Coffee:)
A cup of Turkish coffee is endowed with a variety of important connotations for Turks: friendship, affection and sharing. This is best illustrated in the old saying: "A single cup of coffee can create a friendship that lasts for 40 years". Turkish coffee is such an intrinsic part of Turkish culture that it has given its name to the word for breakfast, "kahvaltı", which translates as "before coffee", and is derived from the words "kahve" (coffee) and "altı" (before).
"Turkish coffee culture and tradition now inscribed as "Intangible Cultural Heritage of Humanity (2013)!"