How It Is Served At The Embassy Here is the secret of the coffee which is served at the Egyptian Embassy in London, and is invariably appreciated by guests at the brilliant functions held there.
A special little metal pot with a long handle is used. The Egyptian coffee cup is slightly smaller than that generally seen.
The coffee must be ground to fine powder, and can be bought prepared in this way at some shops. The little metal pot is filled with water, and when this is just on boiling point a coffee spoonful of the powder is put in for each cup to be made.
Stir a little, and wait till the powder rises to the top in foam, then remove the pot, shake it and tap it against the stove to break up the foam. Put it back on the fire till the froth rises again.
The coffee is then removed at once and poured out, when each cup will be topped with aromatic brown foam.
There is a special point to be noted about the sugar. This should be added to the water before the coffee is put in, The quantity depends on individual taste. Egyptian connoisseurs prefer to drink their coffee either entirely unsugared or with only a little added.
Text read from the printed page and cleaned; old type leaves the occasional error.