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$15.99 /lb.
1/2 Viennese Roast Colombian Supremo, 1/4 Costa Rican SHB, and 1/4 Ethiopian. This blend of light and dark coffees is ideally suited for brewing in the Turkish style. It can be prepared by bringing together a teaspoon of stone-ground Turkish blend coffee and either a teaspoon or a half-teaspoon of sugar per demitasse of water, in an imbrik. This entire mixture is allowed to boil and brought to a foamy head, then the heat is lowered and the process repeated three times.
After the third boil the mixture is allowed to simmer for two minutes. At this time the imbrik is removed from the heat and allowed to settle for just a few seconds and served immediately. Pour carefully as “the cream of the coffee” (as the liquid is called) is what you want to serve, the grounds having been left behind during the few seconds of settling and your careful pouring. Pour the coffee directly into tiny cups and serve immediately. After drinking, fly to the moon unaided.
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