Measure the water into a rakweh or small saucepan.
Add the sugar and dissolve it by bringing the water to the boil and stirring.
Remove from the heat, stir in the coffee, and very slowly bring to the boil again.
As soon as the coffee begins to rise, take it off the heat and allow to recede, then place it back on the heat to rise again.
Repeat this procedure three times to extract max- imum flavour from the coffee without overboiling it.
Good Lebanese Coffee will have a thick sediment in the bottom and a brown froth on top.
This froth is called "ushta" (not to be confused with milk cream which is also called ushta).
Serve the coffee by pouring a little at a time into each cup so that the coffee, sediment and "ushta" are evenly distributed.
Alternative method: Mix the coffee and sugar to a paste with a little of the water.
Heat until it begins to bubble, add remainder of water and proceed as above.