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 one heaped teaspoon of coffee per cupful (just 65ml) of water into a small pan over a low heat. Add 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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