Photographer's Note

Making traditional Turkish coffee is quite an elaborate process requiring skill and experience. Roasted coffee beans are first ground to a powder in a Turkish coffee grinder or a coffee Pepper Mill as it was popularly called. It is made in a small pot called the "cezve". Legend has it that the pot was placed in the hot sands of the Mediterranean for cooking, but the modern method of placing it is not like that :)

One spoon of coffee and a spoon of sugar should be placed in the cezve to every coffee cup of water. An extra drip of water is then added to the mixture and left on the fire to brew. For a good cup of Turkish coffee, it takes about 15-20 minutes of brewing time. The coffee begins to froth during the process. Every time the froth rises to the top of the pot, you should remove it from the fire. After it has boiled over like this for the third time, remove the pot from the fire and serve portions of the froth into each cup. Replace the cezve on the fire again for a fourth frothing. Then pour this mixture into each cup. The mark of good Turkish coffee is the "froth"...

Enjoy it ;)

And another Turkish coffee at TE

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