Is in the pot, add water and coarse filtered boiled coffee drink. Shall be representative of the Turkish coffee (using the depth of fine ground coffee). Is the oldest and most primitive method.
Practices: five copies of the first coffee pot or kettle with the water heating load 650c.c., after boiling pour 40 grams (slightly coarse grind) coffee powder. Stir 20 seconds or so bamboo scoop the temporary storage of two minutes, and so on pot bubble burst immediately before flameout. Taken to avoid over-mixing, resulting in turbidity. After the flame, coffee, juice must be done by filter bag filter, and then placed on a warm stove to 88 degrees, immediately poured into a glass to drink.
Note: Regardless of the depth of fine to coarse grind or a mild abrasive powder boiled coffee should pay attention to the control of time, or because of excessive seepage arising from bitterness, astringency and foul smell mud, and anti-so coffee flavor deterioration.
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