Pour into pitcher and store in refrigerator until ready to serve. Add milk when coffee has cooled. Serve over ice. Serves 8 to 10. The coffee is made in a copper pot called ibrik.
Turkish coffee requires the finest grind.
A heaping teaspoon of coffee for each 3 oz of cold water is recommended, as is a heaping teaspoon of sugar. Set the ibrik over a medium flame, pour in the water and sugar, then add the coffee and stir. As the ibrik heats, the pulverized bean allows a quick and full-bodied extraction. The water is brought to a near-boil, and just as it starts to bubble, it is removed from the flame. Remove and replace the ibrik 3 times to cultivate the foam which gathers in the ibrik's neck.