Turkish Coffee
This method is used in Turkey, Greece and Middle Eastern countries.
The first thing you need is an
"ibrik", a small one-handled brass or copper jug that is narrower at the bottom.
Sugar is added to the "ibrik", then water, which is brought to the boil over a low heat. The
"ibrik" is taken off the heat and very fine ground coffee is added. It is then allowed to boil once
more and the finely ground coffee is poured, without interrupting the boiling process. When the
liquid foams, the "ibrik" will be removed from the burner and then stirred.
The coffee is poured into the cups and the grounds should settle before drinking.
