535942 Sun Jul 06 12:38:04 -0700 2008 0 31 Home Cooking 0 3842743 First, a disclaimer: Anywhere in this post, where it reads "Turkish coffee", any one of the following synonyms can and/or should be used instead, according to circumstances: Armenian coffee Arabic coffee Israeli coffee Iranian coffee Iraki coffee (et cetera) First, the coffee. I use graffeo (http://www.graffeo.com/). And no, this is not an ad. And yes, it's DA best. $13.75 / lb Dark, ask it gound as fine as possible. You should end up with a deep smelling dark powder, the texture of refined wheat flour. Second, the utensil. Nothing fancy here, just a regular 2o oz stainless Turkish coffeemaker pot. Third, the water. Filtered ( ceramic + activated carbon ), definitely not tap. Fourth, the mix. The philosophy here is, you put as much of the dark powder as you want. The more, the better. Just leave some room for the water. I probably dump equal volumes of water and powder, or thereabouts. And VERY important, add a teaspoon of sugar. Fifth, the procedure. Here it gets somewhat into mysticism, dark magic, spiritualism, or a combination thereof. This is what I was taught once upon the time, which is what I've always followed to my heart's content. You let it boil three times. Meaning: You let it boil until it is abut to overflow. Remove for a few seconds. Repeat two more times. Once fire is off, sprinkle on top with some dashes of cold water. Ready to pour. What you get is a very dense, chocolateish liquid, very deep flavor. If you use the right glasses, you should be able to get traces of the powder on the glass walls that are very convenient to read the future ( I haven't got there yet, working on it though ). Very arcane science. I'm quite sure many posters out there with interesting hints / techniques / trivia to share? Sun Jul 06 12:38:06 -0700 2008 28703 RicRios