Cyprus Coffee

Fill a cezve (traditional narrow-bottomed coffee pot) or small saucepan with cold water, using approximately 1 glass (about 240 ml) per serving.

Add 1-2 teaspoons of coffee and 1-2 teaspoons of sugar to the cold water in the cezve, adjusting amounts based on desired strength and sweetness.

Stir the mixture well to combine the coffee, sugar, and water thoroughly until the sugar dissolves.

Place the cezve over medium heat and bring the mixture to a boil, watching carefully to prevent overflow.

When the coffee rises and foams (just before boiling over), remove the cezve from the heat immediately using a clean cloth or pot holder.

Using a small spoon, carefully transfer the foam that has formed on top into individual serving cups, dividing it equally among the 4 servings.

Return the cezve to medium heat and bring the remaining coffee to a boil again until it foams a second time, then remove from heat.

Pour the hot coffee slowly into the prepared cups over the reserved foam, filling each cup evenly.

Serve the Cyprus coffee immediately in small, traditional coffee cups while steaming hot.