The Europeans got their first taste of Turkish Coffee, and coffee in general from the Ottoman Turks, who brought coffee to the West. They were great coffee drinkers, both at home and in public houses, the forerunners of our cafés, which started to spring up across the Islamic countries. Turkish coffee became part of the Turks life and the "Milk of Chess Players and Thinkers".
Turkish coffee is derived from the famous Arabica coffee bean; often the addition of the aromatic Cardamom spice is added to the coffee while it is being ground. Another method boils seeds with the coffee and lets them float to the top when served.
Traditionally Turkish Coffee has six levels of sweetness from ranging from very sweet to black. Sugar is not added to the coffee after it has been served. As the coffee begins to heat, it begins to foam. A rule of the traditional Turkish coffee ceremony states that if the foam is absent from the coffee, the host loses face. Turkish coffee is served hot from a special pot called a cezve.
You won’t need a cezve pot to make this Turkish coffee recipe. In order to make your own brew of "Milk of Thinkers", heat water in a pan, add coffee and sugar to taste. Bring to boil. Pour half of the coffee into demitasse cups and return the remaining coffee to the heat and bring back to boil. Spoon off the foam and gently place into each cup without stirring. You'll need 1 1/2 cups of cold water, 4 teaspoons of strong dark roast coffee and about 4 teaspoons of sugar.
