INGREDIENTS
4 ITEMS REQUIREDBring the water to a rolling boil in a small saucepan over high heat.
Add the coffee-chicory powder into the upper chamber of the filter and press it down evenly with the pressing disc.
Pour the boiling water slowly over the packed coffee powder and place the lid on top of the filter.
Let the filter sit undisturbed so the decoction drips slowly into the bottom chamber.
While the decoction drips, heat the milk in a separate saucepan over medium heat until it just comes to a boil, stirring occasionally to stop it catching at the bottom.
Pour 2-3 tablespoons of the brewed decoction into each tumbler, then top up with the hot milk according to taste.
Stir in sugar to taste until fully dissolved.
Pour the coffee back and forth between the tumbler and the dabarah from a height several times until a light froth forms on top.
Serve the filter coffee hot in the tumbler set over the dabarah.
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