Dibek Coffee — Turkish Coffee Pounded in a Stone Mortar

Put the roasted beans in a stone mortar or a heavy mortar and pound them with a pestle, crushing rather than simply cracking them. Aim for a fine-sand texture, not a powder. When rubbed between your palms, the grounds should leave a slightly oily trace and flow between your fingers.

Warm the Turkish coffee pot over the lowest heat. A dark ring will form on the surface, followed by a thick layer of foam. Remove it from the heat when the foam rises to the rim. If you like, divide the foam among the cups, briefly return the Turkish coffee pot to the heat 1 more time, then pour the coffee into the cups.