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                 1. restlessness
                 2. nervousness
                 3. excitement
                 4. insomnia
                 5. flushed face
                 6. diuresis
                 7. gastrointestinal disturbance
                 8. muscle twitching
                 9. rambling flow of thought and speech
                10. tachycardia or cardiac arrhythmia
                11. periods of inexhaustibility
                12. psychomotor agitation
            3. Not due to any physical or other mental disorder, such
               as an Anxiety Disorder.

     Basically, overdosing on caffeine will probably be very very
     unpleasant but not kill or deliver permanent damage. However, People
     do die from it.

     Toxic dose

          The LD_50 of caffeine (that is the lethal dosage reported to kill
          50% of the population) is estimated at 10 grams for oral
          administration. As it is usually the case, lethal dosage varies
          from individual to individual according to weight. Ingestion of
          150mg/kg of caffeine seems to be the LD_50 for all people. That
          is, people weighting 50 kilos have an LD_50 of approx. 7.5 grams,
          people weighting 80 kilos have an LD_50 of about 12 grams.

          In cups of coffee the LD_50 varies from 50 to 200 cups of coffee
          or about 50 vivarins (200mg each).

          One exceptional case documents survival after ingesting 24 grams.
          The minimum lethal dose ever reported was 3.2 grams
          intravenously, this does not represent the oral MLD (minimum
          lethal dose).

          In small children ingestion of 35 mg/kg can lead to moderate
          toxicity. The amount of caffeine in an average cup of coffee is
          50 - 200 mg. Infants metabolize caffeine very slowly.

     Symptoms
             + Acute caffeine poisoning gives early symptoms of anorexia,
               tremor, and restlessness. Followed by nausea, vomiting,
               tachycardia, and confusion. Serious intoxication may cause
               delirium, seizures, supraventricular and ventricular
               tachyarrhythmias, hypokalemia, and hyperglycemia.
             + Chronic high-dose caffeine intake can lead to nervousness,
               irritability, anxiety, tremulousness, muscle twitching,
               insomnia, palpitations and hyperreflexia. For blood testing,
               cross-reaction with theophylline assays will detect toxic
               amounts. (Method IA) Blood concentration of 1-10 mg/L is
               normal in coffee drinkers, while 80 mg/L has been associated
               with death.
     Treatment
             + Emergency Measures
                  + Maintain the airway and assist ventilation. (See
                    Appendix A)
                  + Treat seizures & hypotension if they occur.
                  + Hypokalemia usually goes away by itself.
                  + Monitor Vital Signs.
                  +
             + Specific drugs & antidotes. Beta blockers effectively
               reverse cardiotoxic effects mediated by excessive
               beta-adrenergic stimulation. Treat hypotension or
               tachyarrhythmias with intravenous propanolol, .01 - .02
               mg/kg. , or esmolol, .05 mg/kg , carefully titrated with low
               doses. Esmolol is preferred because of its short half life
               and low cardioselectivity.
             + Decontamination
                  + Induce vomiting or perform gastric lavage.
                  + Administer activated charcoal and cathartic.
                  + Gut emptying is probably not needed if 1 2 are
                    performed promptly.
     Appendix A
          Performing airway assistance.
            1. If no neck injury is suspected, place in the "Sniffing"
               position by tilting the head back and extending the front of
               the neck.
            2. Apply the "Jaw Thrust" to move the tongue out of the way
               without flexing the neck: Place thumb fingers from both
               hands under the back of the jaw and thrust the jaw forward
               so that the chin sticks out. This should also hurt the
               patient, allowing you to judge depth of coma. :)
            3. Tilt the head to the side to allow vomit and snot to drain
               out.
     From conversations on alt.drugs.caffeine:

     The toxic dose is going to vary from person to person, depending
     primarily on built-up tolerance. A couple people report swallowing 10
     to 13 vivarin and ending up in the hospital with their stomaches
     pumped, while a few say they've taken that many and barely stayed
     awake.

     A symptom lacking in the clinical manual but reported by at least two
     people on the net is a loss of motor ability: inability to move,
     speak, or even blink. The experience is consistently described as very
     unpleasant and not fun at all, even by those very familiar with
     caffeine nausea and headaches.

  3. Effects of caffeine on pregnant women.

     Caffeine has long been suspect of causing mal-formations in fetus, and
     that it may reduce fertility rates.

     These reports have proved controversial. What is known is that
     caffeine does causes malformations in rats, when ingested at rates
     comparable to 70 cups a day for humans. Many other species respond
     equally to such large amounts of caffeine.

     Data is scant, as experimentation on humans is not feasible. In any
     case moderation in caffeine ingestion seems to be a prudent course for
     pregnant women. Recent references are Pastore and Savitz, Case-control
     study of caffeinated beverages and preterm delivery. American Journal
     of Epidemiology, Jan 1995.

     On men, it has been shown that caffeine reduces rates of sperm
     motility which may account for some findings of reduced fertility.

  4. Caffeine and Osteoporosis (Calcium loss)

     From the Journal of AMA: (JAMA, 26 Jan. 1994, p. 280-3.)

     "There was a significant association between (drinking more)
     caffeinated coffee and decreasing bone mineral density at both the hip
     and the spine, independent of age, obesity, years since menopause, and
     the use of tobacco, estrogen, alcohol, thiazides, and calcium
     supplements [in women]."

     Except when:

     "Bone density did not vary [...] in women who reported drinking at
     least one glass of milk per day during most of their adult lives."

     That is, if you drink a glass of milk a day, there is no need to worry
     about the caffeine related loss of calcium.

  5. Studies on the side-effects of caffeine.

     OAKLAND, California (UPI) -- Coffee may be good for life. A major
     study has found fewer suicides among coffee drinkers than those who
     abstained from the hot black brew.

     The study of nearly 130,000 Northern California residents and the
     records of 4,500 who have died looked at the effects of coffee and tea
     on mortality.

     Cardiologist Arthur Klatsky said of the surprising results, ``This is
     not a fluke finding because our study was very large, involved a
     multiracial population, men, women, and examined closely numerous
     factors related to mortality such as alcohol consumption and
     smoking.''

     The unique survey also found no link between coffee consumption and
     death risk. And it confirmed a ``weak'' connection of coffee or tea to
     heart attack risk -- but not to other cardiovascular conditions such
     as stroke.

     The study was conducted by the health maintenance organization Kaiser
     Permanente and was reported Wednesday in the Annals of Epidemiology.

  6. Caffeine and depression.

  7. Caffeine and your metabolism.

     Caffeine increases the level of circulating fatty acids. This has been
     shown to increase the oxidation of these fuels, hence enhancing fat
     oxidation. Caffeine has been used for years by runners and endurance
     people to enhance fatty acid metabolism. It's particularly effective
     in those who are not habitual users.

     Caffeine is not an appetite suppressant. It does affect metabolism,
     though it is a good question whether its use truly makes any
     difference during a diet. The questionable rationale for its original
     inclusion in diet pills was to make a poor man's amphetamine-like
     preparation from the non-stimulant sympathomimetic phenylpropanolamine
     and the stimulant caffeine. (That you end up with something very
     non-amphetamine like is neither here nor there.) The combination drugs
     were called "Dexatrim" or Dexa-whosis (as in Dexedrine) for a reason,
     namely, to assert its similarity in the minds of prospective buyers.
     However, caffeine has not been in OTC diet pills for many years per
     order of the FDA, which stated that there was no evidence of efficacy
     for such a combination.

     From Goodman and Gilman's The Pharmacological Basis of Therapeutics:

          Caffeine in combination with an analgesic, such as aspirin,
          is widely used in the treatment of ordinary types of
          headache. There are few data to substantiate its efficacy
          for this purpose. Caffeine is also used in combination with
          an ergot alkaloid in the treatment of migrane (Chapter 39).

          Ergotamine is usually administered orally (in combination
          with caffeine) or sublingually [...] If a patient cannot
          tolerate ergotamine orally, rectal administration of a
          mixture of caffeine and ergotamine tartarate may be
          attempted.

          The bioavailability [of ergotamine] after sublingual
          administration is also poor and is often inadequate for
          therapeutic purposes [...] the concurrent administration of
          caffeine (50-100 mg per mg of ergotamine) improves both the
          rate and extent of absorption [...] However, there is little
          correspondence between the concentration of ergotamine in
          plasma and the intensity or duration of therapeutic or toxic
          effects.

          Caffeine enhances the action of the ergot alkaloids in the
          treatment of migrane, a discovery that must be credited to
          the sufferers from the disease who observed that strong
          coffee gave symptomatic relief, especially when combined
          with the ergot alkaloids. As mentioned, caffeine increases
          the oral and rectal absorption of ergotamine, and it is
          widely believed that this accounts for its enhancement of
          therapeutic effects.

     Nowadays most of researchers believe that the stimulatory actions are
     attributable to the antagonism of the adenosine. Agonists at the
     adenosine receptors produce sedation while antagonists at these sites,
     like caffeine and theophylline induce stimulation, and what is even
     more important, the latter substance also reverse agonists-induced
     symptoms of sedation, thus indicating that this effects go through
     these receptors.

     Another possibility, however, is that methylxanthines enhance release
     of excitatory aminoacids, like glutamate and aspartate, which are the
     main stimulatory neurotransmitters in the brain.

     As to the side effects: methylxanthines inhibit protective activity of
     common antiepileptic drugs in exptl. animals in doses comparable to
     those used in humans when correction to the surface area is made. It
     should be underlined, that although tolerance develop to the
     stimulatory effects of theo or caffeine when administered on a chronic
     base, we found no tolerance to the above effects . This hazardous
     influence was even enhanced over time. Therefore, it should be
     emphasized that individuals suffering from epilepsy should avoid, or
     at least reduce consumption of coffee and other caffeine-containing
     beverages.

* Miscellaneous

  1. How do you pronounce mate?

     MAH-teh. MAH like in malt, and -teh like in Gral. Patten.

  2. How do you spell Colombia/Colombian?

  3. How do you spell Espresso?

     By far, the most common spelling used throughout the world today is
     "espresso". This is a shortened form of the original Italian name for
     the drink "caffe espresso" (accent marks omitted). This spelling is
     considered to be the correct spelling by the vast majority of of
     coffee consumers, vendors, retailers, and producers.

     Some English language dictionaries also list "expresso" as a variant
     spelling. However, this does not mean the spelling is 'equally valid'.
     (see the post by Jesse Sheidlower included below)

     It was pointed out during the great "espresso vs. expresso" debate
     (spring 94) that the Italian alphabet does not even contain the letter
     "X", which is incorrect.

     Further, it was discovered that at least three dictionaries contained
     incorrect definitions of the word "espresso". The American Heritage
     Dictionary gave the following definition:

          "A strong coffee brewed by forcing steam under pressure
          through darkly roasted, powdered coffee beans."

     The Oxford English Dictionary said:

          "Coffee brewed by forcing steam through powdered coffee
          beans"

     The Webster New World Dictionary gives:

          "coffee prepared in a special machine from finely ground
          coffee beans, through which steam under high pressure is
          forced."

     All three of these are wrong. In fact, espresso is a strong coffee
     brewed by quickly forcing hot water through darkly roasted, finely
     ground coffee beans.

     (Some espresso makers do use steam, but only to force the hot water
     through the ground coffee. The steam NEVER touches the coffee. Many
     espresso makers use no steam at all. Instead, they use either a pump
     or a piston to quickly force hot water through the ground coffee.)

     Once these errors and the origins of the word "espresso" had been
     pointed out, the argument "but expresso is in the dictionary" quickly
     began to crumble. The final death blow to this position came in a post
     by dictionary editor Jesse Sheidlower. This post is reproduced in its
     entirety below:

          Jesse Sheidlower writes

          I find this thread fascinating. I regret that it
          demonstrates an unfamiliarity with dictionaries and how to
          use them, but no matter. I believe that I am the only
          dictionary editor to participate in this discussion, so let
          me waste a bit more bandwidth addressing some of the points
          made so far, and introducing a few others:

             o The OED, Second Edition, does include _espresso_ and
               _expresso_, the latter being a variant of the former.
               It correctly derives it from Italian _caffe espresso_.
               [Accents left off here.] Whoever claimed it derives the
               term from a would-be Italian _caffe expresso_ was in
               error.
             o There _is_ an "x" in Latin and Italian.

               Mike Oliver points out that there are two italian
               alphabets, one (il tradizionale) with no w, x or y, and
               the other one with all the letters in the english
               alphabet. The latter seems to be the one currently in
               use. (Reference: Il grande dizionario Garzanti della
               lingua italiana, Garzanti Editore s.p.a, 1987).
             o There are four major American dictionaries (published
               by Merriam Webster, Webster's New World, Random House,
               and American Heritage). The most recent edition of each
               gives _espresso_ as the main form, and _expresso_ as a
               variant only. The fact that _expresso_ is listed in the
               dictionary does not mean that it is equally common: the
               front matter for each dictionary explains this. The
               person who claimed that three dictionaries including
               OED give _expresso_ as "equally valid" was in error.
             o Dictionaries, in general, do not dictate usage: they
               reflect the usage that exists in the language. If a
               dictionary says that _espresso_ is the main spelling,
               it means that in the experience of its editors (based
               on an examination of the language), _espresso_ is
               notably more common. It does not mean that the editors
               have a vendetta against _expresso_.
             o To the linguist who rejects the authority of
               dictionaries: I agree that language is constantly
               changing; I'm sure that every dictionary editor in the
               country does as well. Dictionaries are outdated before
               they go to press. But I think they remain accurate to a
               large extent. Also, if you are going to disagree with
               the conclusions of a dictionary, you should be prepared
               to back yourself up. I can defend, with extensive
               written evidence, our decision to give _espresso_ as
               the preferred form.
             o The spelling _espresso_ is the form used by the copy
               desks of the _New York Times,_ _Gourmet,_ _Bon
               Appetit,_ The _Wine Spectator,_ the _Wall St. Journal,_
               the _L.A. Times,_ _Time,_ _Newsweek,_ and to my
               knowledge every other major or minor newspaper or
               magazine, general or food-related, in the
               English-speaking world. The fact that a handwritten
               menu on an Italian restaurant door spells it "expresso"
               is trivial by comparison.
             o In sum: though both _espresso_ and _expresso_ are
               found, the former is by far the more common. It is also
               to be favored on immediate etymological evidence, since
               the Italian word from which it is directly borrowed is
               spelled _espresso_. The form _espresso_ is clearly
               preferred by all mainstream sources.

  4. Where did the term "cup of joe" come from?

     Legend has it that the origin is a follows

     The U.S. Navy used to serve alcoholic beverages on board ships.
     However, when Admiral Josephus "Joe" Daniels became Chief of Naval
     Operations, he outlawed alcohol onboard ships, except for very special
     occasions. Coffee then became the beverage of choice, hence the term
     "Cup of Joe."

* Coffee Recipes and other beverages.

  1. Espresso

     After living in Italy (Rome) for two years and living off espresso,
     Mr. X have found American espresso doesn't cut it. Heres how to do it.

        o Get good dark roasted espresso beans, imported Italian brand if
          you can find it.
        o Pack your strainer real full. Pack it hard. your instructions
          will say NOT to pack it, but don't listen.
        o Don't use too much water. Espresso in Italy is as thick as syrup.
          Very thick.
        o Add two spoons of sugar, it's a sweet, thick liquid in Italy.

     Drink fast.

     Enjoy.

     If using a stove top espresso machine, clean after each use, paying
     attention to the seal and strainer.

       1. For best results, get arabica beans that have been roasted dark
          ("Italian Roast" is darkest) and are oily-looking. Other roasts
          are for other types of brewing: espresso machines won't draw the
          earthy flavour of Sumatran out, for example. A small amount of
          other beans might add a nice note to the flavour, though (I've
          had surprising success adding a few of Thanksgiving Coffee's
          "High-Caffeine Pony Express" beans, which are actually robusta
          beans from Thailand).
       2. Grind those beans until they're very fine, but not quite a
          powder. Put them into the appropriate piece of your machine and
          tamp it down (but don't pack all the grounds in tight).
       3. Watch the espresso as it drips down. Does a nice layer of foam
          form on the top? If it does, all is well; that foam is made from
          the flavourful oils, and it is called crema. If not, go to the
          coffee roaster and demand quadruple your money back.
       4. Never make more than 2oz at a time. If you're making two cups of
          espresso, make two separate shots. This is important. The idea is
          that the water rushes through and draws out only the most
          flavourful part of the grounds. More than 2oz and you're drawing
          out less flavourful stuff and diluting your espresso. If you're
          really hardcore, make only 1oz at a time; this is called caffe
          ristretto.

  2. Chocolate covered espresso beans

     You won't get single, glossy beans, but the taste is there!

       1. Put dark roast coffee beans on a waxpaper-covered baking sheet.
       2. Melt some chocolate by puting a container with the chocolate in a
          pan of boiling water, stir the chocolate when it is getting hot.
          Some experimentation regarding what chocolate to use is in place.
          I used chocolate chips of from Girardelli. One should probably
          aim for dark and not too sweet chocolate.
       3. Pour the chocolate over the beans and smear it so that each bean
          is covered - you should have a single layer of covered beans not
          too far apart.
       4. When the beans have cooled off a little bit, put the sheet in the
          fridge/freezer.
       5. When solid, break off a piece and enjoy.

  3. Cappuccino

     Disclaimer: People prepare cappuccino in many different ways, and in
     their very own way each one of them is correct. The following recipe,
     which is commonly used in Latin countries, has been tasted by several
     of my North-American friends and they unanimously agreed that
     cappuccino prepared using this recipe tastes much better than the
     standard fare in USA/Canada.

     Start with cold milk (it doesn't really need to be ice-cold), use homo
     milk or carnation. 2% or skim is just not thick enough (admittedly, it
     is easier to produce foam with skim milk).

     Place the milk on a special cappuccino glass with a cappuccino basket.
     (Cappuccino glasses have a thinner bottom).

     Aerate the milk near the top, within 2cm (1 in) of the top. Move the
     glass down as the milk aerates. It is a good idea to have an
     oscillating motion while aerating the milk.

     Aerating the milk in another container, then pouring in a glass and
     adding the foam with a spoon is sacrilege.

     Anybody who has done so should make a pilgrimage to San Francisco's
     Girardelli's. Otherwise entry to heaven will be denied (god, is after
     all, Italian. At least the catholic one).

     If you need to aerate the milk on a separate container, aerate exactly
     the amount of milk required for one cup, so no need to add foam with a
     spoon.

     Once the milk has been aerated, promptly clean the aerator with a wet
     rag. Failure to do so will quickly result in rotten milk flavour
     coming from the aerator.

     Another warning on similar lines applies to restaurant type coffee
     machines: leave the aerator valve open when powering the machine up
     and down. When the machine is off a partial vacuum is formed in the
     boiler that will suck milk residue into the boiler. This then coats
     the inside of the boiler and can cause bad smelling steam until the
     boiler is flushed. Some machines have a vacuum bleed valve to prevent
     this problem but many don't.

     Wait for the steam pressure to build up again (for some cappuccino
     makers wait time is near zero, for others it maybe as long as 60
     secs).

     Prepare the espresso coffee, you may add it directly on to the glass
     if possible or use a cup and then pour it from the cup on the milk.

     According to Jym Dyer: In Italy, the milk is added TO the espresso,
     not the other way around, that way the milk is floating; on top, where
     you then add the sugar, and stir it up.

     Cappuccino tastes better when is really hot, and has two teaspoons of
     sugar. (small teaspoons, like the ones in expensive silverware).

     Then accompany said cappuccino with a warm tea bisquet or english
     muffin with marmalade, or alternatively with a baguette sandwich or
     panini.

  4. Frappe

     Frappe coffee is widely consumed in parts of Europe and LatinAmerica
     especially in summer. Originally was made with cold espresso. Nowadays
     is prepared in most places by shaking into a shaker 1-2 teaspoons of
     instant coffee with sugar, water and ice-cubes and it is served in a
     long glass with ice, milk to taste and a straw. The important thing is
     the thick froth on top of the glass.

  5. How to make your own chocolate

     Here's the recipe for making a real chocolate beverage. Important
     steps are in boldface.

     Ingredients

        o 1-2kg (2-4pounds) of cocoa beans.
        o A manually operated grinder.

     Instructions

        o Sift through the beans removing any impurities (pieces of grass,
          leaves, etc).
        o Place the beans in a pan (no teflon) and roast them. Stir
          frequently. As the beans roast they start making "pop" sounds
          like popcorn. Beans are ready when you estimate that approx
          50-75% of the beans have popped. Do not let the beans burn,
          though a bit of black on each bean is ok.
        o Peel the beans. Peeling roasted cocoa beans is like peeling baked
          potatoes: The hotter they are the easier it is to peel the darn
          things, at the expense of third degree burns on your fingers.
          (Tip: Use kitchen mittens and brush the beans in your hands). If
          the beans are too hard to peel roast them a bit longer.
        o Grind the beans into a pan. They produce a dark oily paste called
          "cocoa paste".
        o The oil in the cocoa has a bitter taste that you have to get used
          to. I like it this way, but not all people do. Here are the
          alternatives:

          With oil, which gives you a richer flavour:

          Spread aluminum foil on a table and make small pies of chocolate,
          about 1/4 of an inch high, and 6 inches in diameter. Let them
          rest overnight. The morning after they are hard tablets. Remove
          them from the aluminum foil and rap them in it. Store in the
          freezer.

          Without oil, some flavour is gone, less bitter, weaker (whimper)
          chocolate:

          Put the paste inside a thin cloth (like linen), close the cloth
          and squeeze until the oil comes out. If you manage to get most of
          the oil out, what is left is high quality cocoa powder, like
          Droste's.

          What is left now is either bitter tablets or bitter cocoa powder.

     You can now make a nice beverage as follows:

        o Boil a liter of milk (or water, like in ancient Mexican style.
          Like water for chocolate, "Como agua para chocolate": you know).
        o When the milk is warm (not hot) add a chocolate pie in pieces.
          Stir with a blender (but be careful! the blender's electric cord
          should NOT touch the pot or any other hot thing around it).
        o When the chocolate has dissolved add 1/2-3/4 cups of sugar
          (depending how sweet you like your chocolate) and blend in fast.
          Make sure the sugar is completely dissolved in the chocolate
          otherwise it would be bitter no matter how much sugar you may add
          afterwards.
        o Add a teaspoon of cinnamon or natural vanilla flavour (artificial
          vanilla flavour with chocolate results in an awful medicine like
          flavour) if you like, and blend again.
        o Let the mixture boil, when it starts to get bubbly quickly remove
          the pan from the stove top, and rest the bottom against a soaked
          cloth. Put again on stove top, it should get bubbly almost
          immediately, remove once again and repeat one last time. This
          aerates the chocolate which enhances flavour.
        o In a mug, put about 1/2-3/4 of the chocolate mixture, and add
          cold milk, until the temperature and/or the concentration of the
          flavour is right for your tastes. Accompany with French Pastries.
          Yum Yum!!

     Enjoy!

  6. How to make the best cup of coffee?

     The best coffee I ever tasted was while in the coffee growing regions
     of Mexico, in the state of Veracruz, in the town of Coatepec. The
     quality of the coffee was mostly due to the method of preparation than
     to the quality of the grains (which is at about the same level as an
     average colombian coffee). Here's how to make it:

        o Grind the coffee grains from coarse to very coarse.
        o Boil in a pan a litre of water (four cups).
        o When the water is boiling, turn off the stove and add 8-12 table
          spoons of coffee (2-3 spoons per each cup).
        o Add two-three teaspoons of sugar per cup (for a total of 8-12
          spoons of sugar).
        o Stir very slowly (the water is so hot that the sugar dissolves
          mostly on its own).
        o Let the coffee rest for about 5 minutes.
        o Strain the coffee using a metal strainer! Like the ones used for
          cooking. The strainer should be like the ones used by granny for
          making tea. The diameter is a bit smaller that a cup, with a
          semi-sphere shape.
        o This coffee has grit in the bottom, even after being strained.
          Therefore do not stir the pot or the cup. If the coffee is
          shaked, let it rest for about five minutes. Needless to say, do
          not drink the last sip of coffee from the cup: it's all grit. If
          you want to add milk, add carnation.

     Warning: This coffee may fool you 'cause it has a very smooth taste
     but is extremely strong. Caffeine content per millilitre is right
     there with espresso, but you can't tell!

     Note: For some strange reason, when preparing this coffee I tend to
     have a success ratio of about one out of two attempts. I still don't
     know what I'm doing wrong, since, as far as I can tell, always repeat
     the same steps. Perhaps sometimes I don't let the coffee rest long
     enough.

     This type of coffee is similar in nature to the French press. And in
     principle, you could possibly add sugar to the ground coffee, then
     pour water, and lastly press with the strainer.

  7. Turkish Coffee

     Turkish coffee is prepared using a little copper pot called raqwa.

     Use a heaping teaspoon of very finely ground coffee and, optionally,
     one heaping teaspoon of sugar (to taste). Use about 3oz of coffee.
     [Add the sugar only just before boiling point.] Turkish coffee without
     sugar is called sade, with a little sugar is "orta s,ekerli" and with
     lots of sugar is "c,ok s,ekerli".

     The trick of it is to heat it until it froths pour the froth into the
     coffee dup and heat it a second time. When it froths again, pour the
     rest into the cup.

     The grounds will settle to the bottom of the cup as you drink the
     coffee and towards the end, it'll start to taste bitter and the
     texture will be more like wet coffee grounds than a drink. As soon as
     this happens stop or your next sip will taste really, really bitter.
     Instead, turn your cup upside down on the saucer, and let someone read
     your fortune!

  8. Irish Coffee

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