Coffee in the Middle East and Greece is served in small (demitasse) cups and is thick, dark and usually sweet. It is prepared in an Ibrik*, a long-handled, tapered pot. The Greek style is a lighter roast and does not have the cardamom added. Measure 4 demitasse cups of water into an Ibrik. Add the sugar and cardamom and bring to a boil. Remove from heat and briskly stir in coffee. Bring to a boil, stirring gently. When the coffee starts to rise, remove the Ibrik from the heat immediately (do not let it boil over.) Give a quick stir, return to the heat and bring just to the boiling point again. Repeat a third time. Skim the foam off the top and place a little in each cup. Allow the coffee to rest for a minute. Then pour the coffee into the cups. If you do not have an Ibrik, any small pot may be used, however the coffee may not foam up in the traditional way.