Turkish coffee is not so much a drink as a small ritual: coffee ground to a fine powder, cold water, a cezve, a gentle flame and a few minutes of patience. This Ali Baba Turkish coffee comes in a 100 g box, and the maker describes it as a smooth-drinking, finely ground coffee to be enjoyed with a glass of water and a piece of Turkish delight.
To prepare it, measure cold water into the cezve using your serving cup, add about one heaped teaspoon of coffee per cup, stir once and heat on a low flame. When the foam rises, take the cezve off the heat, spoon some foam into each cup, then return it to the flame and let it rise once more before pouring. Serve with a glass of water and something sweet, such as lokum or a small square of chocolate. Turkish coffee contains caffeine, and the fine grounds settle at the bottom of the cup, so leave the last sip.
Keep the box closed in a cool, dry place away from sunlight, and reseal the coffee tightly after each use so the aroma lasts.