Add 100ml of cold water to the cezve. Add 10g of extra-fine (powder) ground coffee and sugar to taste. Stir to combine before placing on heat.
0:30Always start with cold water and stir before heating. Adding coffee to hot water causes uneven extraction and poor foam.
Place the cezve on the lowest heat setting. Do not stir once on heat.
0:15Watch as the coffee slowly heats. A dark foam will begin to form on the surface. When the foam starts to rise toward the rim, remove from heat.
2:00Never let the coffee boil — boiling destroys the foam and makes the coffee bitter. The foam (kaimaki) is essential.
Spoon some foam into the demitasse cup. Return the cezve to heat and let it rise once more, then pour slowly into the cup.
0:45Let the cup sit for 1-2 minutes to allow the grounds to settle to the bottom before drinking.
1:30