TURKISH COFFEE POT
A PROPERLY ROASTED FRESH COFFEE SHOULD ALSO BE FRESHLY GROUND AT THE RIGHT FINENESS (THERE ARE AT LEAST 3-4 DIFFERENT DEGREES OF GRINDING.). FOR 1 CUP OF TURKISH COFFEE; 150-190 ML OF COLD WATER IS PLACED IN THE COPPER POT. 7-10 GRAMS OF GROUND COFFEE IS ADDED AND STIRRED FOR ABOUT 30-40 SECONDS (IF SUGAR IS TO BE ADDED, THEN IT IS ADDED AT THIS STAGE). THE POT IS PLACED PREFERABLY ON A SAND PIT OR A MEDIUM-LOW GRADE HEAT SOURCE AND THE COFFEE IS COOKED UNTIL IT FORMS PORES ON THE SURFACE AND TAKEN OFF THE HEAT SOURCE BEFORE IT BOILS. IT IS READY TO BE SERVED.
