Jazzve

1. Grind your coffee beans to a fine consistency, similar to powdered sugar.
2. Measure cold water using a demitasse cup, pouring approximately 1 cup per serving into the jazve.
3. Add the finely ground coffee to the jazve. A general guideline is to use 1 heaping teaspoon of coffee per demitasse cup.
4. If desired, add sugar according to your taste preferences. Armenian coffee can be prepared with or without sugar.
5. Gently stir the mixture with a spoon to combine the coffee and water.
6. Place the jazve on low heat and gradually increase to medium-low heat. Keep a close eye on the jazve as coffee can boil over quickly.
7. As the coffee heats up, it will start to foam and rise. Once you see foam forming on top, remove the jazve from the heat and allow the foam to settle.
8. Return the jazve to the heat and let it foam up again. Repeat this process once or twice to achieve a rich foam.
9. Once the coffee is foamy and heated through, pour it slowly into demitasse cups, ensuring the foam is evenly distributed among the cups.
10. Allow the coffee to sit for a minute or two to allow the grounds to settle at the bottom of the cup.

Armenian coffee brewed with a jazve is known for its strong and bold flavor. It is typically enjoyed without milk and can be accompanied by sweets or served as part of social gatherings. Remember to handle the jazve with caution as it can become hot during the brewing process.