In 15th century Turkey it was legal for a woman to divorce her husband if he failed to provide her with her daily coffee quota1.
The people of the eastern Mediterranean like their coffee very strong and drink small quantities at a time from small cups. Choose a fairly strong coffee, medium roast, and finely grind or pulverize it. Place it in a copper coffee pot (you can make do with an ordinary small saucepan if the proper equipment is not available); about two tablespoons will do. Add four tablespoons of sugar. Mix, then add two cups of water. Heat until it rises in a froth. Remove from heat. Repeat twice. Add a little cold water and pour out gently. Some of the muddy lees will go into the cup, but don't worry, that's expected--one never drinks it to the bottom! What you have made is what the Greeks call glykí vrastos, sweet and well-boiled. If you want very sweet coffee, poli glykós, add more sugar. Medium-sweet is known as métrios, a little sugar, me olighi, no sugar, skétos. Because you can boil up small quantities very quickly, you can make each cup separately to please the tastes of each of your guests. Sip it slowly and, to increase your enjoyment, serve it with loukoumi (Turkish delight).