Growing up with parents who were born in Cyprus (Turkish Speaking). I was basically taught how to make Turkish Coffee which is called Kahve at a young age (well old enough to safely be around flames from the stove). Kahve is traditionally prepared in a small long handled pot narrowing on at the top this is called cazve. Kahve is ideally made one cup at a time and served in a small espresso cup. Measurements for one cup is equal to one espresso size cup about 90 mls/3 oz. There are different varieties of Kahve with four listed below. by Chef floWer Sade means unsweetened 1 cup cold water (espresso size cup) 1 teaspoon turkish coffee powder Orta means moderately sweetened 1 cup cold water (espresso size cup) 1 teaspoon turkish coffee powder 1 teaspoon sugar Cok Sekerli means very sweet 1 cup cold water (espresso size cup) 1 teaspoon turkish coffee powder 1 1/2 teaspoons sugar, you may add more if you have a sweet tooth Orta Sutlu means moderately sweetened made with milk 1 cup cold milk (espresso size cup) 1 teaspoon turkish coffee powder 1 teaspoon sugar 1. Place one espresso size cup of cold water or milk (Depending upon the variety chosen from above) into cazve/very small pot. 2. Add one teaspoon of powdered Turkish Coffee into the cazve/very small pot. 3. Add sugar if desired depending which variety you wish to drink. 4. Stir and heat on stove immediately, coffee will rise, remove from heat and add one spoon of froth into serving cup. 5. Return pot to heat and cook until coffee rises again. This could be done once or three times in total each time spoon froth into serving cup. Once the three repetitions are complete, add the rest of the coffee from the pot into the serving cup. 6. Good kahve has a creamy foam floating on top. (Similar to the crema found atop good espresso coffee but with a great deal more body). 7. Do not drink grounds on the bottom of the cup.