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How to Make Turkish Coffee

In order to make Turkish coffee, you need to start with fresh medium-roasted beans that are either pulverized using a mortar and pestle or ground in a cylindrical brass coffee mill. You will also need a jezve (or cezve) or ibrik which makes the experience of producing this coffee all the more fun! And while this type of coffee is commonly known as "Turkish coffee", it is the commonly used method throughout the Middle East, so in a way, it'd be better known as Middle Eastern coffee. In Greece they call it Greek coffee; they changed the name in response to the Turkish invasion of Cyprus in 1974, however the coffee is the same, just with a different name

Ingredients Amounts are stated within the steps: Coffee beans Water (milk can be substituted if preferred) Sugar Ground or crushed spices (see steps) Turkish delight (optional) Steps 1. Select the coffee beans. The best coffee beans for making Turkish coffee are mocha, java, and Viennese roast.[2] Also, less oily Arabic beans are a good choice. 2. Have the beans ground to extra fine. They should be as fine as powdered cocoa. Extremely fine pre-processed powdered coffee can also be used but won't be as fresh, of course. 3. lace about one heaping teaspoon (5 g/1/6 oz) of ground coffee beans per demitasse/quarter cup (60 ml/ 2.02 fl. oz) of coffee into the cezve/jezve/ibrik. The cezve is a special pot with a wide bottom, narrower neck, a spout, and a long handle. source : http://www.wikihow.com/Make-Turkish-Coffee