TURKISH COFFEE
Last week I purchased my very own TURKISH COFFEE pot.
I have to put TURKISH COFFEE in all caps because it is the mother of all coffees. Strong. Gritty. More potent than espresso.
Basically, you put some very finely ground coffee in the pot with some water and sugar (if you want sugar) and heat it until it’s creamy and good. You drink it in one of these little cups. It’s unfiltered, so the grounds are still at the bottom. And it’s good.
Last summer my friend Monica and I went on a long road trip to the East Coast, and a single travel mug full of TURKISH COFFEE kept us both wide awake for an entire day, and we had plenty left over.
I’ve tried making it twice using the grounds Monica gave me for Christmas, and I still don’t have it quite right. After some further advice from Monica, I’m pretty sure I’ll get it next time.
So if you know me in person, have me make you some TURKISH COFFEE, a gift from the bottom of my caffeine-addicted heart.
Here’s a recipe if you’re interested.
