My love affair with Turkish coffee begins with hospitality and ritual. Powder-fine ground coffee is placed in a handled pot called an ibrik, with cold water, a dash of sugar and a hint of cardamom. The coffee must bubble up three times, until a thick skim of foam tops the mixture. After letting the grounds settle, the infusion is poured carefully into a fi njan, a tiny china cup smaller than a demitasse.
This nectar is unlike any other coffee you’ve ever had — strong and thick, almost viscous, yet without a hint of bitterness.March15th_2007_DZAAR