An authentic Turkish Coffee Cezve, or Ibrik as it is known in the West - Hammered copper, wooden handle. Tinned on the inside for household use. This fine utensil is 3” from top to bottom, and the handle is 6” long. Instructions for use Please see below for instructions on making a perfect cup of Turkish coffee. Please note that we recommend the use of an Ibrik in making coffee. 1. For every cup of coffee you require, pour an equal amount of cold water into a cold ibrik. 2. For every cup required, add two coffee spoons of our Turkish coffee. 3. Most people prefer Turkish coffee with sugar, although it can be drunk without (sade). Add two coffee spoons of sugar to the ibrik for every cup required to make a medium sweet brew. Adjust to suit your individual taste. 4. Mix the water, sugar and coffee in the ibrik ONCE* with the coffee spoon. 5. Place the ibrik onto the top of a stove and cook on the lowest possible flame. 6. As the mixture begins to simmer, the surface of the mixture will begin to foam up. As it appears, pour it (the foam, and only the foam) in equal measures into each cup. 7. Continue the above instruction until all the mixture has gone (2 boils should be enough). 8. The coffee should be allowed to settle for a minute or two before drinking to allow the sediments to settle. 9. Turkish coffee is traditionally accompanied with a glass of cold water. *The importance of not stirring the mixture again cannot be overstated.