Turkish-style Black Nectar with Juniper & Sumac

<h2>Preparation</h2>

<ol><li><strong>Prepare spices</strong>: Lightly crush juniper berries with mortar and pestle to release oils</li><li><strong>Grind coffee</strong>: Grind beans to powder-fine consistency (finer than espresso)</li><li><strong>Toast spices</strong>: Dry toast crushed juniper in cezve for 30 seconds until fragrant</li></ol>

<h2>Brewing Ritual</h2>

<ol><li><strong>Combine</strong>: Add cold water, coffee, sumac, and toasted juniper to cezve</li><li><strong>First heat</strong>: Stir well, heat on lowest flame for 3-4 minutes</li><li><strong>Watch foam</strong>: When foam begins forming, remove from heat briefly</li><li><strong>Second heat</strong>: Return to heat, allow foam to rise again</li><li><strong>Final rise</strong>: Repeat once more for traditional three-foam method</li><li><strong>Serve</strong>: Pour immediately into small cups, ensuring each gets foam and grounds settle</li></ol>