If using sugar, measure desired amount and add to the coffee pot. Note that using one teaspoon of sugar will make a sweet coffee. Most locals drink with little or no sugar. So the amount of sugar is entirely up to your taste.

Using the espresso cup, measure one cup of cold tap water and add to the coffee pot.

Place the coffee pot on the stove top on low heat. Stir to make sure all ingredients combine well and remove the spoon. (if you accidentally leave the spoon in the coffee, it may heat up and burn your hand. It also effects the formation of the crema, so it is best to remove it).

Wait! Seriously 🙂 This step is the linchpin of the art of making Armenian/Arabic coffee! Not only does it teach patience but it also tests your skills of making the perfect brew. As the coffee warms up and brews, it starts to slowly rise (this is when the right sized coffee pot helps as you will see the coffee rise in the narrow opening of the coffee pot). Let the coffee rise but do not let it boil over. Removing the coffee from the heat at the perfect moment, makes the difference of excellent flavour and creates a nice thick crema on top. If the coffee boils over, the crema almost completely disappears and the flavour of the coffee is compromised. So watch over the coffee during this step to pick the perfect moment.

Pour the coffee gently into the cup to ensure the crema gathers on top undisturbed. ENJOY!