Turkish coffee is made by boiling the ground coffee beans (and is not made, for example, by filtering or percolation). Its preparation is done by a method that has two characteristic features. First, if sugar is to be added to the coffee, it is done at the start of the boiling, not after. Second, the boiling is done as slowly as possible, without letting the water get to a state beyond that of simmering. When the grounds begin to froth, about one-third of the coffee is distributed to the various individual cups, after which the remaining two-thirds is returned to the fire. After the coffee froths a second time, the process is completed and the remaining coffee is distributed to the individual cups.
