What you’re after is a foam to form just at the point of boiling which is characteristic of Turkish coffee.
I prefer mine “orta”, which is 1-2 teaspoons of sugar.
你想要的是在沸点形成的泡沫，这是土耳其咖啡的特点。
我更喜欢我的“orta”，即1-2茶匙糖。
What you’re after is a foam to form just at the point of boiling which is characteristic of Turkish coffee.
I prefer mine “orta”, which is 1-2 teaspoons of sugar.
你想要的是在沸点形成的泡沫，这是土耳其咖啡的特点。
我更喜欢我的“orta”，即1-2茶匙糖。