Turkish (or Greek) coffee is prepared in the typical copper coffee maker called cezve or ibrik.
Coffee needs to be ground very subtly in this process, at the point to get a powder similar to icing sugar.
You have to put the coffee powder into the percolator, add natural mineral water and then bring it to a boil.
As soon as it boils, you’ll get a rich and very thick cream; then add sugar according to your taste and repeatedly heat to boiling. Serve directly from the ibrik, allowing the coffee powder to settle at the bottom of the cup before drinking.