1. Begin by slowly bringing the rakweh (special pot for Turkish coffee) to a rolling boil (one demitasse of cold water per serving)
2. Remove from heat source, and stir in the finely ground powder of dark Arabica beans, one heaping teaspoon per serving. Immediately add the sugar if desired (one teaspoon per serving for medium sweetness).
3. For an aromatic scent simply drop in cardamom, 1 or more—to your taste, letting them float in the demitasse when served. It’s okay!
4. Replace over heat, and watch vigilantly. Bring it to a second boil—being very careful not to let it boil over. Quickly remove from heat, stir briefly and let grounds settle. Repeat twice more (or until foam substantially recedes from the top)
5. Rest the pot for a moment to settle, and pour. To evenly disperse coffee sediment, alternately fill up the cups pouring a half-cup initially. Let grounds settle in the demitasse before drinking.

Congratulations!