If you have ever been to Turkey, you would know that Turkish coffee is ingrained in its culture. Here is a step-by-step tutorial that will not only teach you how to make it but also will give you the insight into the customs behind it. —Aysegul Sanford
2 turkish coffee cups
(Turkish coffee cup-sized cups) of cold filtered water
Place the sugar (if desired), water, and Turkish coffee in metal Turkish coffee pot (cezve). (If one or more of the guests prefers no sugar, however, prepare and pour that cup first. After returning the coffee pot to the heat, then begin the sugar additions to suit the remaining guests.)
Using a small spoon, stir briefly until just combined and place pot on stovetop.
Slowly bring coffee mixture to a boil over medium heat. This will take 3 to 4 minutes, so keep a close watch.
As the coffee warms, you will see a dark foam building up. When the mixture is close to coming to a boil, use teaspoon to transfer some of the foam into each of your two Turkish coffee cups. Return coffee pot to stovetop.
As the coffee comes to a boil, pour half of the coffee into the cups, over the foam.
Return coffee pot to stovetop and boil the remaining coffee for an additional 15 to 20 seconds and pour the rest into the coffee cups to the rim.
Turkish coffee is always served with water: A sip of water will allow the person to clear his or her palate before drinking coffee, making for the best enjoyment. Additionally, most people serve the coffee with a small, sweet treat like Turkish delights, chocolate, or candy.
When serving coffee, it's important to start with the eldest guest in the room as a sign of respect, and it's considered discourteous not to do so. Since Turkish coffee is much denser than filtered coffee, it's not customary to drink more than one cup.