- Water - 100 ml
- Sugar - ½ tsp (optional)
- Ground coffee - 1 heaping teaspoon
- ASW seasoning "For Turkish coffee"– 1 g (one pinch)
Method of preparation
The way Turkish coffee is made is the most common in the East.
It is prepared in the traditional way in a Turkish coffee pot or Cezve, which is exactly the same thing.
To make coffee in a Turkish coffee pot, pour coffee into a warmed pot, add seasoning “For Turkish coffee” and sugar, then stir.
Pour some cold water into coffee, stir again and put it on a low heat. When the foam starts to rise and almost reaches the rim of the pot, remove the coffee for several seconds from the heat, waiting for the foam to drop. Return the coffee pot to the stovetop and repeat the procedure for 2 more times, each time allowing the foam to rise, but not allowing it to boil over, and avoid bringing coffee to a boil. When the coffee is brewed, add a few drops of cold water to the coffee pot for grounds to settle on the bottom.