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1
Although it is more common to boil the water with the sugar alone first and then add the coffee, it is customary in my family to put the coffee, sugar, and water in the kanaka or pot (a small saucepan could be used, though it is not as successful), and to bring them to the boil together.
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2
By a very heaping teaspoon of coffee I mean, in this case, so heaping that it is more than 2 teaspoons.
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3
A level teaspoon of sugar will make a medium coffee.
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4
Bring to the boil.
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5
When the froth begins to rise, remove from the heat, stir, and return to the heat until the froth rises again.
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6
Pour immediately into little cups, allowing a little froth (wesh) for each cup.
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7
The froth is forced out by making your hand tremble as you serve.
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8
But if you are making a larger amount of coffee in a big kanaka, it is easier to distribute the froth equally between the cups with a spoon before pouring.
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9
Serve very hot.
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10
The grounds will settle at the bottom of the cup.
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11
Do not stir them up or drink them.
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12
Try flavoring the coffee with cardamom seeds (heil), or a little cinnamon, or a pinch of ground cloves, added at the same time as the coffee.
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13
Or pour in a drop of orange-blossom or rose water before serving.
