This isn’t as common a method and is more time-consuming than most others, but it is my personal favorite for whenever I have the time for a really amazing cup of coffee. It is also an excellent way to make a great cup of coffee over a camp fire. The pot of choice is a small, open, copper pot with a spout for pouring. Turkish coffee requires extra finely ground coffee that is the consistency of baby powder when dry.
To brew Turkish coffee, use one cup of water for each cup you are brewing and then add an additional half cup of water for the pot to allow for evaporation. While the water is still cold, add one teaspoon of the finely ground coffee to the pot for each cup of water you added. If you want a sweetened coffee, add your sugar now as well. Stir all ingredients while the pot is still cold. (This brewing method will eventually leave a thick layer of coffee grounds at the bottom of your drinking cup. One generally leaves that, but if you are the aforementioned bean eater, knock yourself out but prepare for a caffeine kick like you’ve never known before.) Heat the pot slowly – the slower the better. You’ll need to attend it carefully as it may overflow when it begins to boil. As the water begins to boil, gently pour a small amount of brew into each cup but do not empty the pot. Allow the remaining ¾ to 2/3 of the pot to boil again before filling the cups with the last of the brew. This boiling technique should create a cup of coffee with a foam on top. This foam contains much of the flavor and should never be skimmed. Allow your freshly brewed cup of coffee to rest for a minute or two while the coffee grounds settle to the bottom of your cup. Then enjoy!