Turkish Coffee

The preparation of Turkish coffee in the traditional way is taught by grandmothers and mothers to their daughters and so passed from one generation to the other.
My Turkish grandmother uses for each cup of coffee to prepare on heaped teaspoon of coffee, a coffee cup full of water and depending on the taste sugar. The sugar needs to be added before boiling the coffee. Since the coffee powder is not filtered out of the drink but settles on the bottom it is not recommended to mix the coffee after it is served.
To brew a middle sweet coffee, my grandmother adds a half filled teaspoon of sugar.
All the mentioned ingredients are mixed in the coffee pot and brewed at low temperature until the foam almost cooks over.
The foam needs to be carefully divided into the cups and the coffee needs to boil again. This procedure needs to take place for three times. To obtain a good amount of foam, it is important to fill the coffee slowly into the cups. The more foam is on top, the more the coffee is appreciated.
After a few minutes the coffee powder settles on the bottom and the coffee is ready to be enjoyed.

http://www.youtube.com/watch?v=hZqzo8TBx_w