Cafe Instabul

  • 1.75
    cup
    Water
  • 0.25
    cup
    Sugar
  • 3
    tbl
    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.