The grounds are slowly brought to a brief boil to bring the flavour out and usually two heaped spoons of grounds are used per cup. The pot will be put back on the heat briefly one or two more times before being poured out into the cup. Obtaining a layer of foam is a fine art to achieve by coffee makers and the cup with the most foam is considered the best and should have no noticeable particles either in the liquid or foam.
The coffee is usually served with a cold glass of water to refresh the palate and the liquid is drunk leaving the sludgy coffee grounds in the bottom of the cup.
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