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Turkish coffee is not just a drink, it’s an experience!

It‘s quite strong and served in a traditional “fincan”. This is due to the lack of filtration. The grounds and all are in that cup. And the proper layer of foam atop the small cup indicates a very skilled Turkish coffee brewer.

How to make Turkish coffee:

Mix 2 teaspoons of finely ground Turkish coffee with 1 Turkish coffee cup (demitasse) of cold filtered or bottled water and add sugar (if using any) in cezve (Turkish coffee pot), gently until well combined. Place cezve on low heat and let it cook for a while, stirring two or three times. When it’s right about to boil and foams rise, remove it from heat. Never let it boil. Pour it slowly into the cup so that the bubbles remain safe. Serve with a glass of water and Turkish delights on the side.

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