Cafe Instabul

(4 servings)

A combination of Ethiopean Harrar and Tanzanian Peaberry coffees are often used for this kind of brew - also known as Turkish Coffee.

1 3/4 cup cold water
1/4 cup superfine sugar
3 tablespoons pulverized dark-roast 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.