For Turkish coffee with thick foam, you should choose a very smooth ground bin, such as: powder because coarse grains do not give good foam as it is preferable to use newly ground coffee because old coffee loses its natural biotules that help in forming foam.
Use cold, not hot water
One of the most important secrets to get thick foam is the use of very cold water, not hot or warm, because cold water allows coffee slowly soluble, which helps in forming rich foam during gradual heating.
Do not stir the coffee after put it on the fire
After mixing coffee and sugar (if you want) with cold water in the kneeling, it is preferable to stir the mixture well before putting it on the fire, then left without stirring after that because stirring during heating breaks the bubbles that make up the foam.
Heating on a very quiet heat
The most important secret to get thick foam, such as: cafes is to heat the coffee on a very low heat to give it enough time, to gradually form foam bubbles without boiling quickly, you must be patient, and leave it until the foam begins to appear on the surface without reaching the stage of complete boiling.
Raise the knee from the fire at the right time
When the foam begins to form and approaches the edge of the knee, it must be removed from the heat a little and then returned it again, until a more intense foaming layer can be formed. This step can be repeated two or three times, before pouring coffee to get the best result.
Pour the coffee slowly to keep the foam
When pouring coffee in the cup, this must be done very slowly, taking care to distribute the foam evenly between the cups using a spoon if necessary in this way, you get Turkish coffee with completely dense foam, as it is served in cafes.
