> EskWIRED proffered:
>
> > You need fresh coffee and an exceptionally good grinder, capable of
> > grinding to a dust-like consistency. You also need an Ibrik, which is a
> > coffee maker which is flat and wide on the bottom and smaller on the
top,
> >
> > You mix the powderedd coffee with water, and then heat the Ibrik until
> > the coffee foams up, but does not boil. Repeat it three times. Then let
> > the sledge settle a bit.
> >
> > Often spices are mixed in, most commonly, cardommon.

Bob noted............
> This is the way I make it, and I find it to be identical to the "Turkish"
> coffee I was served at restaurants in Kuwait. Strictly speaking, you can
> make the coffee in a small saucepan; it's just not as easy to pour out.
>
> For the OP, I'm aware of two San Diego restaurants which serve Turkish
> coffee:
>
> Pomegranate, at the corner of El Cajon and Louisiana (see
> http://www.russiangeorgianfood.homestead.com/)
>
> Cafe Caspian, 4646 Park Blvd, (see
http://www.caspiancorner.theshoppe.com/)
>
>
> Both restaurants are excellent, even if you DON'T go there for the coffee.
>
> Bob

Thanks, Bob. I go by both of those places almost every day, but hadn't
tried them. I think I'm going to this weekend!

Suzan
>