Turkish coffee is prepared using a little copper pot called a raqwa.

Use a heaping teaspoon of very finely-ground coffee and, optionally, one heaping teaspoon of sugar (to taste). Use about 3oz of coffee. [Add the sugar only just before boiling point.] Turkish coffee without sugar is called sade, with a little sugar is “orta s,ekerli” and with lots of sugar is “c,ok s,ekerli”.

The trick of it is to heat it until it froths, pour the froth into the coffee cup and heat it a second time. When it froths again, pour the rest into the cup.
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The grounds will settle to the bottom of the cup as you drink the coffee and towards the end, it’ll start to taste bitter and the texture will be more like wet coffee grounds than a drink. As soon as this happens stop or your next sip will taste really, really bitter. Instead, turn your cup upside down on the saucer, and let someone read your fortune!

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Tags: Coffee Recipies, Turkish Coffee