Fortune Telling from Turkish Coffee Grinds in Your Coffee Cup (Tasseography)

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• published: 19 Dec 2009
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Turkish coffee differs from percolator and instant varieties, in terms of the way it is grinded and served. Coffee beans are roasted a few times and then grinded very fine. Turkish coffee is prepared in tiny pots called cezve, which can be used to make two cups of coffee at each shot. For perfect coffee, first put two cups of water in the cezve, and then add two spoons of Turkish coffee. When the coffee starts to boil, a thin layer of foam will appear on the surface of the liquid. Using a spoon, distribute this foam among the cups. Then boil the coffee in the cezve until it foams up again, and break it among the cups. This boiling action gives it its unique taste. Traditionally, each cup of coffee should be served along with a glass of water. Sugar may be added to taste into the cezve right before the cooking stage. One will be asked to specify the amount of sugar when ordering, sweet, sekerli, medium sweet, orta sekerli, and plain, sade.