1 tsp. tops ground coffee,
2 tsp. sugar, small piece of vanilla stick,
1 cup water.
Dissolve the specified amount of sugar in the water and bring to a boil. Add a tiny piece of real vanilla to the boiling syrup before pouring in the coffee, but by no means vanilla sugar. Then, after taking the boiling water off the fire for a short time, pour in the necessary amount of ground coffee, put it back on the fire, let it boil only once and immediately pour it into cups.
3 tablespoons finely ground coffee,
2 pinches each of black pepper and cinnamon,
6 Tablespoons granulated sugar,
5 cups water,
1 coffee spoonful of rose water.
Put the coffee, sugar, pepper and cinnamon in a jesvah.
Stir everything, add water and put on low heat. When the coffee begins to foam, take it off the fire, and then add the rose water, drop by drop, into the brew. Serve the coffee hot and strain it through a strainer.
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30 g roasted coffee
500 ml milk
75 g sugar.
Grind coffee, pour into a coffee pot, pour boiling milk, sweeten with sugar, close the lid and cook for 4–5 minutes. Remove from heat, pour into cups, previously rinsed with boiling water, drink hot.