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.

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