|Turkish coffee||1 Tablespoon|
|Demitasse water||1 Cup (16 tbs)|
Place the coffee and sugar in a Greek or Turkish coffeepot (kafelbriki) and blend.
Add the water and stir until well mixed.
Place on heat and wait until coffee comes to a boil, stirring occasionally to be certain all the coffee, sugar, and water are mixed.
As soon as the coffee has come to a boil and reaches the rim of the coffeepot, remove pot from heat and pour a little coffee into each demitasse to be served.
This is very important, as the first boil forms the kalmak, or cream of the coffee.
Return the pot to the heat and allow coffee to boil to the rim again.
Pour a little coffee into each cup, being very careful not to disturb the kalmak in each cup.
Repeat this procedure once again.
Serve the coffee hot.
Since the grounds are served in the cup with the coffee, the Greek guest allows his coffee to stand for a few seconds before sipping.
This allows the grounds to settle to the bottom of the cup.
The coffee is carefully sipped without disturbing the grounds.