Mehmet Efendi's original finely ground Turkish coffee is traditionally prepared in a 'cezve' a small long-handled pot. For medium-sweet Turkish coffee add one teaspoon of sugar per cup. Use 5-6g of coffee to 65ml of water.
To make the coffee, place in a small pan on a low heat with one heaped teaspoon of coffee per cupful (just 65ml) of water, and sugar to taste. Heat slowly, stirring gently until the sugar dissolves. When the coffee begins to froth, remove from the heat and pour a little of the froth into each cup and return to heat. Let the coffee rise once more - but without letting it come to the boil - and serve. Be careful not to stir after serving or you will disturb the sediment and the coffee will taste gritty. Each cup should be frothy and deliciously aromatic.
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