1. Add two teaspoons of finely ground coffee to the ibrik for each demitasse cup of coffee.
2. Add 1 – 1 1/2 teaspoons of sugar for each cup, depending on the desired level of sweetness.
3. Measure the water into the ibrik, and stir to dissolve the sugar.
4. Heat the pot on an open flame or stovetop. As the coffee reaches a boil it will begin to foam. Once the foam moves into the narrow neck of the ibrik, remove the pot from the heat.
5. Spoon a bit of foam into each demitasse cup and return the ibrik to the heat until it boils again, then fill each cup with coffee.
6. Before drinking, allow the coffee to sit for a moment to allow the grounds to settle.
In many countries, Turkish coffee is flavored with spices such as cardamom or cinnamon.
We buy whole bean coffee and grind our own. Usually, it's because it's just cheaper that way.
I usually grind the whole bag and put it in the plastic Folger's coffee cannister, so it's ready to go in the morning and I don't need to wake the house in grinding it fresh.
So, that's what I did this morning.
I really LOVE Gahwah, Arabic coffee, with cardamom and coffee brewed together. I do not have an <i>ibrik</i> so I cheat on making gahwah and just brew it in my coffee pot. It's not as strong as traditional gahwah, either. I promised myself I'd get an ibrik but haven't done it yet.
When I'm grinding the beans, I add in cardamom seeds (not the pods!) Ehhh...1/2 cup beans to 2 TB cardamom seeds, grind together. I grind about 4 cups of grounds total, put into an airtight storage container and VOILA!
I also make some cinnamon coffee. I use cinnamon powder though, 1/2 cup beans and 1 TB ground cinnamon, grind together in the grinder.