/lit/ - Literature

>>7076165
I like to prepare it Turkish style, by carefully tap-boiling to no more than three boils; then I strain it directly into a 100% recycled-paper filter placed into a potato-vise container over a bowl of tempered glass. The tempered glass is essential, as regular glass may shatter under expansion by heat, and a non-clear vessel doesn't allow for proper examination of the dark amber beauty of the coffee. I then let it drip manually, only interfering to squeeze out the last remaining teaspoons of fluid.

This method yields an authentic manual drip, rivaling in taste even the most prized machines. The best part is, it's easy to make, and besides the beans, the materials are cheap.