Next, you need coffee. Freshly ground to powdery consistence is best... but is rarely used actually. These days most Turkish coffee is sold preground, as few people have grinders at home. Franck jubilarna kava is a common Croatian brand. It's a "standard", best-selling coffee around here (and rather cheap). It's somewhat of an acquired taste - there are people hating it and people swearing it's the best coffee in the world. Heck, you can get it on Amazon.
But I'd still recommend freshly-ground stuff any time. It's incomparable. Turkish coffee here often gets bad rap and it's looked down upon - but when done well, with top of the line coffee used, it can hold its' own against any gourmet method. You should grind it to the finest setting - finer than espresso, as fine as your grinder goes. It must be powdery like flour, powdered sugar or cocoa powder.
Another Croatian tradition: a jar of mystery coffee! To keep it traditional (aka with what most people have at their homes, without any special gear), that's what's gonna be used in this tutorial.
Step 1: Pour water in your pot. Leave some head space.
Step 2: Put coffee on top, and turn heat to medium.
It's best if you have a gas stove, but if you don't use what you have.
Minutes pass. Coffee will slowly sink down.
More minutes pass. Crema starts to appear. It's almost done.
Just a few seconds more, get ready...
Step 3: Remove from stove.
Step 4: Remove some crema from the top (it will contain some fine grounds) and spoon it in your cups. If you don't want the crema (why???), stir it in instead. Don't touch your coffee pot for a minute - grounds will drop to the bottom.
Step 5: Pour in some coffee, from sides so that crema floats on top. Wait a bit for the grounds to settle at the bottom and enjoy. Obviously, don't drink it bottoms up since there will be a layer of grounds at the bottom.
According to many, milk is sacrilege - but a lot of people drink it with milk. You might try some. Most people who drink milk add cold milk. If you want hot, foamed milk with a Turkish coffee, make sure you like the results, and a mix of foam, crema and fine grounds.
This is just one of the methods of making Turkish coffee. I mentioned two others in one of my first posts. If you use the quick method (with separately heating the water and pouring over the grounds), it will be done much faster (in about a quarter of the time), but you will get much less crema and the pot should be left alone for longer time to brew/settle properly. The method depicted in this article will get you better results though, both visually and taste-wise - and it's probably simplest to do. It only requires some time and patience.
If you wish to sweeten the coffee with sugar, the best way to do it is during brewing. Add sugar before coffee (since after putting coffee in you're no longer stirring) and proceed as normal. Some cultures like to add some spices too (cinnamon, cardamom etc.), so if you feel like experimenting you might try that too.
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