BBC - h2g2 - Ways to Make Good Coffee (#)

  „Extra-fine ground coffee known as pulverised coffee is used. It is boiled in the pot, often with elaborate rituals.It makes the type of coffee known as Greek coffee, Turkish coffee or Arabic coffee depending on where you are and whom you support. The coffee is not as strong as espresso but has a muddy flavour due to the sediment taking up about one third of the cup. It is normally drunk black with plenty of sugar.“

http://www.bbc.co.uk/dna/h2g2/a592832 - Cached

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Some slightly related:

GREEN Unroasted COFFEE Home Coffee Roasting- Sweet Maria's Web Log

  „We have some neat new polished Copper Ibriks from India for making Greek/Turkish coffee. They also are great as a milk frothing pitcher for your home espresso machine!“

http://www.sweetmarias.com/ indexhtml-weblog.html - Cached

Turkish Coffee Tutorial (INeedCoffee.com)

  „What is Turkish Coffee? Turkish coffee is a very flavorful, and often strong, coffee. It is prepared in an ibrik, a small pot that holds either one or two servings. Traditionally, the pot was placed in the hot sands of the Mediterranean for cooking, personally, I use my gas stove.“

http://www.ineedcoffee.com/04/turkishcoffee/ - Cached

Tips on Coffee - Turkish Coffee

  „PreparationThe fun of making Turkish coffee lies in the use of the jezve (a long handled brass or copper pot in which a small amount of water, coffee grounds and usually sugar are placed, brought to a frothy boil and then served). Conjuring up images of the ancient Middle East as you make your coffee will prepare you for the strong taste of the coffee as you sip it. (Be careful not to drink the grounds!)“

http://www.tips-on-coffee.com/ print_version.php?s=57 - Cached

Home Coffee Roasting Supplies -Sweet Maria's

  „Zassenhaus Coffee Mills: Hand-crank grinders, Knee Mills, Grain Mill, Turkish Mill, Greek Mill“

http://www.sweetmarias.com/ - Cached

Virtual Coffee: Feature Articles

  „As the coffee heats up, it should start to foam, but you don't want it to foam over the edge of the pot. The foam (kaymak) is key in Turkish coffee, and an absence from the top of the coffee can be an embarrassing faux pas for the person brewing. After letting it foam up three times, pour the coffee, foam first, into small demitasse cups. Pour slowly so the grounds settle to the bottom of the pot rather than slipping into cups.“

http://www.virtualcoffee.com/october_2000/ brewing_methods.html - Cached

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