Traditional balkan turkish coffee

• 10 ml extra fine-ground coffee (flour-like consistency)
• 5 ml sugar (optional)
• 240 ml cold water

1. Pour the cold water into a small long-handled pot called a briki or džezva.
2. Add the sugar if desired and stir until dissolved.
3. Add the finely ground coffee but do not stir it yet; let it float on the surface.
4. Place the pot on low heat. As the water warms, the coffee will begin to sink. Stir gently once or twice.
5. Watch closely as the mixture begins to heat up. A dark foam (kaimaki) will start to rise from the edges.
6. Just as the foam reaches the top of the pot and is about to boil over, remove the pot from the heat.
7. Pour the coffee slowly into a small cup, ensuring the thick foam stays on top.
8. Wait about 1-2 minutes for the grounds to settle to the bottom of the cup before drinking.

Serve with a glass of cold water and a piece of Turkish delight (lokum) or a small square of dark chocolate on the side. Do not stir after pouring.