c The equipment you'll need is easily accessed and very reasonably priced...especially if you search the internet for a Turkish Coffee Pot.
What you'll need:
- A freshly ground African coffee. Ethiopia or Tanzania are the best choices although Brazilian (South America) is popular as well. Grind to a baby powder consistency. You can purchase a grinder specifically for Turkish coffee but it's easier to have us grind it for you.
- Fresh cold water
- Turkish coffee pot or Cezve. Make sure it is suited to the type of heat you are applying. There are some that work with induction stoves, but double check.
- Sugar. Pure cane juice crystals is best, but any will do.
- Measure enough water to fill no more than half the volume of your coffee pot. The coffee will froth considerably and will overflow if you put too much water into the pot.
- Heat the water on the stove until small pearls of air appear. Do not let the water approach boiling.
- Add approximately 1/4 teaspoon of sugar per 3 oz of water. Do not stir.
- Add approximately 1 tablespoon of Turkish coffee per 3 ounces of water. The coffee will rest on top of the water. Do not stir
- As the water heats the coffee will begin to roll and froth. This happens very quickly and so you'll need to be watchful. Take your spoon and stir gently.
- When a rolling ring of foam forms, turn the heat to low and move the pot away from the element. Be very careful because the foam can quickly overtake the pot and bubble over. Bringing the pot to a full boil will break the Crema and ruin the brew.
- Keep the pot and contents frothing by lifting and lowering the pot onto the element. Repeat the froth-settle-froth-settle not more than three times. Pour a little of the sweet brew into the cups quickly to deposit the Crema into each cup. Once the Crema is in each cup, pour the rest of the brew into the cups taking care not to disturb the Crema. You can also use a spoon to place the Crema into each cup...the most senior guest gets the first cup with the best Crema.
I hope you'll have fun with this and acquire a taste for the best, and arguably the most traditional way of preparing coffee. There are many variations on how to make traditional Turkish Coffee so you are encouraged to experiment...just no boiling.