2 tablespoons fine sugar
1 1/2 cups fresh water
2 tablespoons coffee beans ground very very fine (like flour)
Using an ibrik, heat sugar and water until sugar dissolves. Stir in the very finely ground coffee. Bring to a boil. When it froths up to the edge, remove and let it settle. Repeat this procedure 2 more times. Pour into espresso cups, unfiltered. Top each froth.