Place the pot on low heat with one heaped teaspoon of coffee per cupful of water and sugar to taste. Heat slowly, stirring gently until the sugar dissolves. When the coffee begins to froth up remove from the heat, pour a little of the froth into each cup and return to the heat. Let the coffee rise once more, but without letting it come to the boil, and serve. Do not stir after serving otherwise you will disturb the sediment and the coffee will taste gritty.
Mehmet Efendi's flavourful finely ground Turkish coffee should be prepared in a '' Cezve'', a small long-handled pot. Measure water with a demitasse cup and pour into the cezve. Add one teaspoonful of coffee or each demitasse cup, add sugar if desired. Place the cezve on a low heat and stir. After a while distribute the foam evenly to cups. Let the coffee heat again and then pour into cups. Do not stir after serving or you will disturb coffee grounds at the bottom of the cup.