Ignite the mixture, and when flame burns out pour in 8 ozs. of espresso. Makes 4 demi-tasse servings. It is made in an Ibrik, a tall, long-handled copper or brass pot which has no cover and tapers toward the top, designed to keep the mixture from boiling over and to keep some of the grounds in the pot when the coffee is served. Measure three ounces of water for each demitasse cup and warm in the Ibrik. Custom dictates that the sugar is left out at unhappy occasions such as funerals.
Weddings call for extra sugar.
Bring to a boil over medium heat. Pour off half of the coffee into demitasse cups. Cylindrical cups are usually used as they keep the grounds well away from the lips. Boil remaining coffee again, and remove from the heat. Spoon some of the creamy foam of the coffee into each cup.