Macedonian Coffee .: Also known as Greek Coffee or Turkish Coffee

Ingredients

Approx. 1 Tablespoon or 2 heaping teaspoons of very fine ground coffee, on "grocery" store grinders it is the "Turkish" grind setting per 4 oz. cup of water
Optional Sugar to taste; typically 1, 2 or 3 teaspoons of sugar per cup.

Directions - 2 Options

Option 1: Some people begin by placing the coffee grounds and sugar in the bottom of the jezve (also called an ibrik or cezve among other terms), then adding the water, stirring slightly at the start and heating on your stovetop. Coffee is ready for your cup and enjoyment just prior to the point at which it would boil. (It should be frothy.)

Option 2: Some people first place water in the jezve also called an ibrik or cezve among other terms), then add the grounds and sugar. Heat slowly, until the coffee begins to froth, remove from heat, stir carefully to lessen the froth, then return to heat. Repeat this step. On the 3rd time, once it begins to foam again, the coffee is ready for serving.

Directions to Serve

Whether you use Option 1 or 2 above, you distribute/ serve the coffee in pretty much the same manner. With a spoon, distribute the foam as evenly as possible into the bottoms of each cup then carefully pour the coffee into each cup, careful not to use the very bottom since that is where the heaviest grounds will have settled.