The recipe for Turkish Coffee (5-6 g coffee to 65ml of water) Mehmet efendi’s original finely ground turkish coffee is traditionally prepared in a “cezve”, a small long-handled pot for medium-sweet coffee, add one teaspoonful of sugar per cup. Place the cezve on a low heat with one heaped teaspoon of coffee per cupful of water and sugar to taste. Heat slowly, stirring gently until the sugar dissolved. When the coffee begins to froth up, remove from the heat, pur a little of the froth into each cup and return to the heat, the the coffee rise once more – but without letting it come to the boil – and serve. Be careful not to stir after sercing or you will disturb the sediment and the coffee will taste gritty. Each cup should be frothy and deliciously aromatic.