Preparing : Measure coffee and sugar into a cezve(long - handleed pot for making Turkhish coffee). Add water; stir. Heat over low heat until it is frothy on surface; do not boil. Pour frothy part into demitasse. Place cezve over heat. Bring to rising boil. Pour some more liquid into demitasse again. Heat once more to rising boil. Pour all into demitasse. Serve hot.
Regional Characteristics : Turkish coffee is made of finely pulverized roasted coffee beans. Roasting duration differ according to taste. Coffee is sold etiher as green, or roasted beans or in pulverized form in small shops called "Kuru Yemisçi" which means a person who sells all kinds of nuts. Dried fruits. Candy bars, bon-bons. Coffee varieties, alcoholic drinks and miscellaneous. In old houses a brass-made hand manupulated coffee mill would be used to pulverize coffee beans. An electrical coffee mill is used instead of brasss-coffee millat present time in many households. Turkish coffee is prepared in 4 ways. "Az Şekerli" means coffee has little sugar about ½ teaspon. "Orta Şekerli" means coffee has standart amount of sugar 1 teaspoon. "Çok Şekerli" means coffee has more sugar than enough which is 1 ½ teaspoons. "Sade Kahve" means black coffee, without sugar. Turkish coffee is served in demitasses made of porcelain. They come in different sizes. However, an average demitasse is equal to 1/4 cup in volume. Coffee is served for guests with bon-bon, candy bar or with "Lokum" (Turkish Delights) or with chocolate bars. It is served usually during midday or following a lunch or dinner. There is an old saying about coffee which goes like this. "Bir fincan kahvenin kırk yıl hatırı vardır" meaning that if one has been offered a demitasse of coffe, he is obliged for forty years to the one who offered the coffe. It means that the person who offers the coffe is to be respected, honoured, and remembered for a long time for the sake of his coffe offering.