Beans for Turkish coffee are ground to a fine powder. Preparation consists of immersing the coffee grounds in water and heating until it just boils. This method produces the maximum amount of foam. In the Middle East, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade (plain; no sugar), az şekerli (little sugar; half a level teaspoon of sugar), orta şekerli (medium sugar; one level teaspoon), çok şekerli (a lot of sugar). The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved before boiling. If the coffee is left to boil longer, less foam remains.