The Turkish coffee
cooking method has not changed from the 16th century-- using the copper skillet pot "ibrik". This coffee tastes lighter than Espresso. Drink quickly while hot cooked, otherwise the the coffee juice has been soaked with coffee powder after a long time, some extra material is dissolved out, affecting the flavor of the coffee.http://img.file.761.com/2012-03-13/1331619867188.jpghttp://img.file.761.com/2012-03-13/1331619900551.jpg
Put the deep baked beans in a mortar and grind into very fine powder and then grind finely with cinnamon spices together. Then put this into the pot, boil about 3 times repeatedly. Until the coffee grounds settle at the bottom of the cup-shaped cup, then pour the coffee liquid clarification by the upper. Sometimes can add lemon or honey. CAUTION gently poured out, or the coffee grounds will fall out.