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Originally Posted by Cleo
The way I learned was first grind the coffee until it is dust, much finer then espresso.
Add in coffee and a bunch of sugar, heat until it starts foaming up and then take it off the heat real fast before it makes big mess. Pour and enjoy but best to stop drinking before you reach the bottom of the cup or you end up with a month full of coffee mud.
I drank this for about a week. I did try a few ways of getting some creamer in it but never did find a way without ending up with creamed coffee mud.
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Sounds an awful lot like Greek coffee too, which in my opinion, is much tastier than espresso any day of the week.