Turkish coffee is great. It is simple to make and delivers almost an entire day’s dose of caffeine in a small cup.
The brewing process is the opposite of the typical American drip coffee. You add a few (three) teaspoons of super-fine grounds, then pour in boiling water from the kumkum. After five minutes, the coffee grounds settle to the bottom, and you’re off to the races. Seasoned drinkers tap the cup on the table to coax out a little more ingestible liquid, then there’s nothing left but soggy coffee grounds. By having to drink less coffee to get adequately caffeinated, you can appreciate the ritual a little more… and get more work done.
Keeping It Israel 