[9] Most people who have travelled in the Levant are enthusiastic in their praises of the Turkish coffee which they drank out there. There is no reason why coffee prepared in the Turkish style should not become popular here. There is no difficulty about making it That the coffee may have the delicious flavour it has in the Levant, the beans must be freshly roasted and ground very fine. The water must be boiled in a tin or copper coffee-pot To supply, say, four or five persons with coffee in tiny cups, two or three teaspoonfuls of the powder should be put into the pot while the water is actually boiling therein. Some people do not like sugar in their coffee, but if sugar is required it should be put into the boiling water and allowed to melt before the coffee is added. Great sweetness is not appreciated by connoisseurs in coffee drinking. When the ground coffee is added to the boiling water, the pot should be taken off the fire and the coffee stirred up in the water with a teaspoon. Then it should be put on the fire again until the froth rises up. It is then poured into the cups. It is better to pour out the coffee slowly, placing the pot on the fire at short intervals, and thus getting more froth for pouring out into the cups, as the taste of the coffee is supposed to be better with the yellowish froth on the surface. It is on account of this idea that greedy people in Turkey choose those cups that have the most froth when coffee is handed round on a tray, leaving those with less to the others who are waiting their turn to be served.
[10] The first Turkish Ambassador in London was Agah Effendi, a Mussulman, who came over to this country in 1793. The following paragraph is translated from his memoirs:--
"We proceeded to the village of Chelsea, which is about an hour's distance from London. The King's Master of Ceremony came and felicitated us on our arrival, and conveyed the compliments of the King. The ceremony of our reception having been fixed for the following day, I sent on the presents. Next day the state carriages came. I entered one that was drawn by four horses; with me were a nobleman and the Master of the Ceremony. My suite were in the other carriages along with some court officials.