No One wrote:

> I made it for years then, haven't made it for years. The way I was taught
> was:
> Any good espresso brand of coffee, espresso grind
> Sugar to taste
> Small pot
> Don't remember how much coffee to put in any more (maybe a tablespoon per
> cup???) but the process was.
> Put water, coffee and sugar in pot. Bring to a boil, when it foams up,
> remove. Back on the fire again. Do this three times then pour into
> demitasse cups. The coffee grinds will settle to the bottom of the cup.
> Careful when drinking if you haven't had it before as you can get a mouthful
> of grounds if you drink too far down. The idea of pouring it immediately
> was so that each cup had some "crema" foam on top of it.
> In the Serbian restaurant I used to frequent, they flavored theirs with
> Cardamom. I imagine you could give a shake or two of ground Cardamom into
> the pot before brewing or add the seeds from 1-2 Cardamom pods.
> Mine always tasted like what I got in restaurants.
> "Nexis" > wrote in message
> news:3UL1c.13100$id3.9270@fed1read01...
> > There used to be a place in PB (Pacific Beach for the non-cali's) called
> > skewers. They had good food, but had moved into a cursed building...it's
> > gone through a half dozen businesses in as many years...but I digress.
> After
> > a lively dinner of roasted garlic and artichoke hummus, falafel, and
> chicken
> > skewers, the manager/owner offered us some Turkish coffee. It was served
> in
> > small demitasse cups, was rich, sweet, and wonderfully tasty. Does anyone
> > here make such a nectar and would you be willing to part with your
> > method/recipe? I've been experimenting, but something is missing and I
> can't
> > put my finger on it.

I was lucky enuf to get served Turkish style coffee many years ago. What I want
to know is are you supposed to drink/chew/savor the dregs? I love coffee so I
slurped down the grounds too. I was up for days.
Edrena