Mastic Turkish coffee is made by adding one or two pieces of mastic resin to classic Turkish coffee; the mastic gives it a resinous, gently pine-like, fresh aroma. Do not crush the mastic by itself: pound it in a mortar with a little sugar or it will stick and clump at the bottom. Use sparingly; too much mastic makes the coffee bitter and leaves a strong gum flavor in the mouth.
Put the mastic pieces and some of the sugar in a mortar and pound until powdered. Mastic sticks to the mortar if pounded alone; the sugar helps break it up and carry it.
Add the coffee, water, mastic sugar, and remaining sugar to the Turkish coffee pot and stir. The coffee should be evenly dispersed without clumps floating on the water; then stop stirring.
Heat the Turkish coffee pot over the lowest heat and stay with it. The surface will darken, then foam will rise around the edges; remove it from the heat when the foam reaches the rim. Divide the foam among the cups, then slowly pour in the remaining coffee along the sides.
For four coffee cups, 2–3 small pieces of mastic resin (about 0.3 g) are enough; more will make the coffee bitter. Do not boil the coffee pot; remove it from the heat when the foam rises. Leftover crushed mastic sugar keeps in a sealed jar for 1 month.
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