Method
1
Prepare spices : Lightly crush juniper berries with mortar and pestle to release oils
2
Grind coffee : Grind beans to powder-fine consistency (finer than espresso)
3
Toast spices : Dry toast crushed juniper in cezve for 30 seconds until fragrant
4
Combine : Add cold water, coffee, sumac, and toasted juniper to cezve
5
First heat : Stir well, heat on lowest flame for 3-4 minutes
6
Watch foam : When foam begins forming, remove from heat briefly
7
Second heat : Return to heat, allow foam to rise again
8
Final rise : Repeat once more for traditional three-foam method
9
Serve : Pour immediately into small cups, ensuring each gets foam and grounds settle
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
