Making Turkish Coffee in Turkey

We will need not only the products listed in this recipe, but also a special coffee maker, otherwise called "dzhezva" or "turka".
I confess to you honestly, I am a big fan of coffee and all kinds of food from it, and real Turkish coffee is active (active - this means at least five cups a day) I've been drinking since I was fourteen. The most important thing in this type of coffee is a thick, stable foam, which persists even when the coffee is on the table for a long time without your attention. In addition, there is another important secret: never brew coffee for more than two cups at the same time, otherwise you will get anything but Turkish coffee.

So, we take a jezva, pour a spoonful of coffee into it (the finest ground, almost like cocoa), put sugar to taste and pour in cold water (not boiled, better purchased, in bottles).

Put it on the stove, wait for the coffee to warm up. As soon as the liquid is ready to boil, we throw a grain of salt into it (this is necessary for the formation of foam), stir and hold until the coffee is going to "crawl" along the walls of the jar. Immediately remove and pour into a cup (small, coffee, not tea and not for instant coffee!).