As a follow up on [this](https://coffee.stackexchange.com/a/2379/277) discussion of Turkish preparation, I'm wondering how to do the triple heating. This refers to the repeating sequence of heating the coffee in a cezve, and then letting it cool down.

My question is about both stages:

* how do I know when it's heated enough to take it off the fire, and
* how much should it be cooled down?

The guides to brewing Turkish usually discuss that at the abstract level: heat + remove three times. I've been trying to do that, but my actions didn't seem to make sense. So right now I'm brewing it just once -- till the foam starts to rise, and enjoy it. But maybe I still can improve it?