Try the Tradition of Turkish Coffee and Taste the Difference

The Europeans got their first taste of Turkish Coffee, and coffee usually from the Ottoman Turks, who brought coffee to the West. They were great coffee drinkers, both at home and in public homes, the forerunners of our cafs, which started to spring up across the Islamic nations. Turkish coffee became part of the Turks life and was called the "Wine of Islam" and the "Milk of Chess Players and Thinkers". Turkish coffee comes from the famous Arabica coffee bean, often the addition of the savoury Cardamom spice is added to the coffee even though it is being ground. Another strategy boils seeds with the coffee and permits them to float to the top when served.

Historically Turkish Coffee has 6 levels of sweetness from starting from terribly sweet to black. Sugar isn't added to the coffee after it's been served. As the coffee starts to heat it starts to froth.

A rule of the standard Turkish coffee rite states that if the froth is absent from the coffee, the host loses face. Turkish coffee is served hot from a special pot called a cezve.

You wont need a cezve pot to make this Turkish coffee recipe to make your own brew of "Milk of Thinkers", heat water in a pan, add coffee and sugar to sample. Bring to boil. Pour half the coffee into demitasse cups and return the leftover coffee to the heat and bring back to boiling. Spoon off the froth and delicately place into each cup without stirring. You will need one half cups of cold water, four small spoons of powerful dark roast coffee and about four spoons of sugar.

You can try adding cardamom if you like the taste. After some experimenting, you could have a virtually authentic Turkish coffee.