Turkish coffee preparation secret: watched pot never boils. To make your coffee perfect, watch it.
Turkish coffee is a traditional way of brewing coffee. It originates, as coffee itself, from Arabian Peninsula and widespread in Turkey, Greece, Armenia, Georgia, and Russia. It doesn't take any fancy extraction equipment, just a pot and a heat source. Turkish coffee pot holds one or two coffee cups -- three to six ounces. You can come across larger pots of the same design, but they will not produce decent brew. It is called ibrik (ybrik), cezve (dzezva), or finjan. It has bottom wider than opening, a collar, and a long handle. Traditionally it is tin or copper, but can be made of glass or ceramics as well.
To brew two cups of turkish coffee: place four to six heaping teaspoons of freshly ground coffee in a pot. Use the finest grind your coffee grinder can make. Add a teaspoon or three of sugar, if you like. Add a pinch of cardamom (often misspelled cardamon), if you like. Add cool tap water almost, but not all the way up to the neck of your pot. Put on the burner and make it warm slowly, over the small fire. Watch it all the time. The coffee is ready when the foam swells on the rim of the pot, but if it escapes, the coffee is ruined. It still has smell, taste and caffeine, but the texture is gone. The coffee has to come to the boiling point, but never boil. Longer the brew, better the extraction, but overcooked coffee gets too acrid.
Once the foam reaches the rim of the dzezva, take it off the burner and pour coffee in cups. The coffee is dark and thick, with ground particles suspended in it, giving turkish coffee its velvety texture. This pieces will partially settle, forming dark rich mud on the bottom of the cup. They say it can be used for fortune telling.
See also: kitchen, loose tea, coffee grinder, dark chocolate.