Coffee in Turkish is an ancient tradition that has survived to this day. For one serving of coffee one teaspoon of ground coffee is needed. The powder is placed in a turkey and is poured in water (one coffee cup by volume). It is important that the coffee was cooked over low heat. A mixture of coffee and water warms up until the moment when the foam begins to rise. At that moment, the Turk must be removed from the fire, and the foam should be carefully collected and spread over the cups. After this, the Turk returns to the fire and the coffee warms up again. Remove it from the fire before you begin to boil - this nuance is very important in order to preserve the taste and aroma of the drink. Black insomnia Welded in Turkish coffee for the second time spilled through a sieve, which contains fresh ground coffee. Thermonuclear mixture!