I love a good, strong cup of Sumatra Mandheling, roasted Italian style. However, drinking brewed coffee without milk is something I can no longer do...I never recovered from the sensitivity I developed during pregnancy 12 years ago. And I don't keep milk at home. So no coffee for me...

...until recently when I discovered that coffee made Turkish style doesn't make me queasy! So I got myself a proper copper coffeepot (i.e., an ibric) and a supply of cardamom-scented Turkish coffee, which I mix half and half with Italian espresso for extra richness. I sweeten my Turkish coffee with raw sugar (which goes in before brewing), and augment it with a spoonful of rosewater before pouring. Just one BIG (16 oz.) cup a day is perfect.