In these highly stylized metal gadgets, that can make anywhere from 2 to 12 cups of coffee, water is placed in a lower bowl. The coffee grinds arethen put into a metal filter which is placed over this and then an upper bowl is screwed on with a firm twist to seal it. As the water boils, steam rises through the coffee grinds to condense in the upper bowl - a kind of upside down filtering process. Although the coffee thus obtained is rich in flavor and free of bitterness, many say as good as that obtained from most espresso machines, the method is better for at-home than restaurant use because the coffee takes a fair amount of time to prepare. Even though many feel that this system has its advantages for private homes, the only restaurants for whom it will prove practical are those intimate Italian restaurants where atmosphere is especially important and the extra time invested will not put a strain on the staff.
Most people think that the narrow-necked pot used to make their Turkish coffee is called a finjan.
They are wrong. Finjans are the small cups in which the coffee is served. The pot is a briki and a good rule of thumb is that the heavier the briki, the better will be the coffee. There are many ways to make Turkish coffee, but most agree that the most reliable method for producing consistently good coffee is to fill a 250 ml. To the water, before heating, add 4 or more heaping teaspoons of coffee.