1 tsp Turkish espresso
1 tsp sugar
1 Turkish some cleaned water (see the photo)
Put the espresso and sugar in the coffeepot (cezve, see the photo ) and blend. Fill the Turkish espresso mug with water, abandoning some room at the top. At that point pour it to the cezve. Contingent upon what number some espresso you need, rehash the past procedure.
Put cezve on high warmth and blend with a spoon to give the sugar a chance to disintegrate and espresso to blend with the water. When it begins being frothy at first glance, take a portion of the froth with a spoon and put into the espresso mug.( It is for a frothy Turkish espresso) When air pockets shape on top and begins rising, take the cezve off the stove and empty the espresso into the container.
There would be drudgeries at the base of the glass, don't drink this part.
You can serve the Turkish espresso with a glass of water and a bit of chocolate.