- 42 cl Water
- 6 cl Sugar
- 4.5 cl Coffee
- A combination of Ethiopean Harrar and Tanzanian Peaberry coffees are often used for this kind of brew - also known as Turkish Coffee.
- Measure water into copper or brass-and-tin ibrik or saucepan.
- Add sugar and bring to boil. Stir in coffee, bring to boil. Allow the beverage to boil up to 3 more times, removing from heat each time. Sprinkle with a few drops of cold water. Serve in demitasse cups.
This page is made by Pascal Meijer