Ingredients
1 kg coffee beans 
Water
Coffee Dibeği

Preparation of acıkahve
After the coffee beans are roasted by stirring in the coffee pan and cooled, they are thoroughly pounded in a mortar. Water is added in containers called gumm and boiled, and after resting until the grounds are crushed, this process is repeated a few times in gumm and the coffee is waited for to become hulusa (=zest). This concentrated essence is usually poured into special handleless cups called mekkâvî from the cezve into which it is poured and served hot, usually for two sips.
One kilogram of coffee beans can make enough coffee for 200 people.

*Açıkahve is called mırra, meaning "bitter" in regions dominated by Arabic.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN