TurkishCoffeeWorld.com
July 24, 2008
SLO-MO JOE
Making Turkish coffee -- which can be made from any type of coffee, so long as it has been ground into a very fine powder -- is a slow process that happens one or two tiny cups (called fincan) at a time, so it's not surprising that the brew is not commonly found in L.A. But thanks to TurkishCoffeeWorld.com owner Mustafa Arat, Angelenos -- and anyone else with an Internet connection -- can pick up the necessarily tools (such as the cezve, a special coffeepot) to make the super-strong coffee . . . and maybe some new friends.
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