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My strongest childhood
memory is actually about

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Turkish coffee in my
grandmother's house.

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She was roasting
her coffee at home.

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I remembered green beans, then
grinding with small coffee grinder.

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Actually the smell, it's my most
comforting smell in the world.

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So, does it take a special
expertise to make Turkish coffee?

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Maybe not the expertise, but we
learn it when we are quite young.

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It starts with jezve,
it's a small pot mostly copper,

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and the small Turkish coffee
or espresso cup.

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We measure the water in it,
that before in the jezve.

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We add 1 teaspoon of coffee,
then we also add the sugar

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during cooking because we cannot
mix the coffee after it's done.

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We actually like to cook slowly to
produce a small cream on top of it.

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Then, we pour only
the cream in the cup. 

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We return to jezve on the fire again,

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and then let's produce
another part of the cream.

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Then, we for one more time.
And then we serve it

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with Turkish delight
and a glass of water.

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It's really important
because we like to

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clean our palate
before we start to cook.

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It's a recipe for mother
to daughter, mostly.

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There is a tradition actually for
young couple when they want to marry.

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The groom side goes to a stupor

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ocean to the bride side

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and this bride has to cook her
best coffee in her life for that day.