Turkish coffee
Posted: 11 Jun 2010, 01:34That's how you can make it 
Cool!
I try to surprise my friends!
thanks! =)
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Posted: 11 Jun 2010, 01:34Re: Turkish coffee
Posted: 14 Jun 2010, 04:03Re: Turkish coffee
Posted: 15 Jun 2010, 02:56I watched this video and the only thing I can say - People, don't even try to repeat it on your own, it's very dangerous and can lead to some calamities in your kitchen! 
Re: Turkish coffee
Posted: 17 Jun 2010, 00:52peter wrote:I watched this video and the only thing I can say - People, don't even try to repeat it on your own, it's very dangerous and can lead to some calamities in your kitchen!
Not really, lol. It's quite safe, tested on me
Re: Turkish coffee
Posted: 17 Jun 2010, 04:41Well, I prefer coffee prepared in an automatized coffemaker rather than in a coffee pot -I don't have enough time and patience to follow all the necessary steps and observe the confitions to prepare a good cup of coffee 
Re: Turkish coffee
Posted: 18 Jun 2010, 00:18it is topic about recipes. so... I introduce one of hundreds famous turkish coffee recipes
Ingredients
3/4 cup cold water
1 1/2 teaspoons sugar (more or less depending on sweetness desired)
3 tablespoons freshly ground medium roast coffee
Directions
Combine all ingredients in the cezve and mix with a spoon. Put the cezve over very low heat and do not stir. After about 3 minutes, a thick foam rises to the surface. Just as the coffee is about to bubble up and overflow, immediately remove the cezve from the heat. Gently divide the foam between 2 demitasse cups, then place the cezve back on the heat for a few seconds. Pour the coffee into the cups, carefully pouring it down the sides of the cups in order not to disturb the foam. The coffee grains will settle at the bottom of the cup.
Ingredients
3/4 cup cold water
1 1/2 teaspoons sugar (more or less depending on sweetness desired)
3 tablespoons freshly ground medium roast coffee
Directions
Combine all ingredients in the cezve and mix with a spoon. Put the cezve over very low heat and do not stir. After about 3 minutes, a thick foam rises to the surface. Just as the coffee is about to bubble up and overflow, immediately remove the cezve from the heat. Gently divide the foam between 2 demitasse cups, then place the cezve back on the heat for a few seconds. Pour the coffee into the cups, carefully pouring it down the sides of the cups in order not to disturb the foam. The coffee grains will settle at the bottom of the cup.
Re: Turkish coffee
Posted: 24 Jun 2010, 05:55I didn't understand.. why it's very dangerous to repeat???? in my opinion, it's normal coffee preparation