Also known as Greek and Arabic coffee, making Turkish coffee is easy but it does take a little practice to get it right. For best results you’ll need a cezve (Greeks, and many Americans, call it an Ibrik), the traditional long-handled pot made of copper, brass and now stainless steel. Copper and brass versions, some of which are highly decorated, are usually lined with tin so be careful not to overheat them or the tin might melt!

To start, don’t overfill the Ibrik with water —  be sure to leave some headroom because the coffee will foam up during preparation. For every two-to-four ounces of cold water, add two rounded tablespoons of powder-like Turkish ground coffee. It’s traditional to add sugar and a bit of cardamom at this point, so mix everything together now, before it goes on the heat.

Place the pot on medium heat. In about two minutes, it should come close to a boil and start to foam up. Don’t let it boil. Take it off the heat and let it settle.

It can be served after just one heating, or you can keep going as outlined below.

Reduce the heat and put the pot back on. When it foams again, remove and let settle. Repeat the heat and settle thing one more time and you’re done. The whole process should take about seven minutes.

To serve, slowly pour it into demitasse cups as you try to keep the grounds in the pot. Hold back the foam (crema) while pouring and then use a spoon to top off each cup. Alternatively, spoon of the crema and add it to the cups before you pour.