Armenian Coffee

Surj is the true name of this great coffee. Surj is for sharing, so get yourself a nice set of demi-tasse cups. It is important to serve surj in demi-tasse cups, because the aroma and taste are strong, and can be overwhelming if served in a regular size cup. You will also need Armenian coffee powder which can be bought at most Middle Eastern shops or some gourmet shops may have it. Edna's is a good brand. Armenian coffee can also be ground (pulveritzed) for you at the store, where they will blend it for you. The other requirement is an "Imrik" (or jesveh) which is a pot with a long handle. If this is not available then a heavy saucepan will do. I like to use lump sugar in the coffee, and serve it with a bowl of lump sugar so guests can help themselves if the coffee is not sweet enough.

Category: Drinks

Cuisine: Armenian

Ready in 10 minutes

by arbpen

Ingredients

Directions

Measure one demi-tasse cup of water for each cup desired into the "Imrik", and heat it until it is lukewarm. Add one heaped teaspoon of Armenian coffee and one teaspoon sugar for each cup, and stir it. Amounts may vary according to taste. As the mixture begins to boil, a thick foam should form. Stir it once or twice. As the foam begins to rise, take the pot off the heat, so that the foam will sink down. Put it on again; a moment later the foam will rise again. Do this three times so that the coffee grains are well cooked. Now it is ready to serve. Pour a little foam in all of the cups first, then pour the remainder of coffee, filling to the brim.

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