Mirra

Grind the double-roasted Arabica coffee beans to a coarse consistency, similar to French press grind.

In a large traditional Mirra pot or cezve, combine 100 grams of the ground double-roasted Arabica coffee beans with 500 grams of water. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.

Carefully strain the brewed liquid into a separate pot, ensuring no coffee grounds remain. Discard the spent coffee grounds.