The ratio for a perfect pot of coffee is 1:2:3
My ibrik will hold two cups of water.
For every cup of water, add two heaping teaspoons of sugar. I use organic, granulated cane sugar. Stir the water until the sugar has dissolved in it.
Add three heaping teaspoons of coffee. Stir well, then put the spoon to the side. You should not stir the coffee any further.
Keep your hand on the handle of your ibrik. You can actually feel the boiling under the crust that is now forming on the top of the pot. As the coffee boils, watch the top of the crust rise. YOU MUST WATCH THE POT AT ALL TIMES!
Eventually, you will see a foam or crema, break the surface and rise. Remove the pot from the heat and let everything settle. After a minute, repeat this process, letting the crema rise then settle. You will do this three times.
You do not want the pot to go into a full boil, and you never want to stir your pot. After the third rising, remove from heat and use the teaspoon to scrape a little of crema into each cup. Once the crema has been divided into each cup, slowly pour the coffee into each cup. Then serve.
If there is still coffee left over, put the lid on the pot. I would bring it to a boil once more to serve the rest of it, but you don’t need to worry about the crema at this point. Do not rinse the cups between servings.
Here are the recipes that will work with an ibrik that holds two cups of water:
1 cup of water
2 teaspoons of sugar
3 teaspoons of coffee
1.5 cups of water
3 teaspoons of sugar
4 teaspoons of coffee (I know the math makes little sense, but trust me, these are HEAPING teaspoons)
2 Cups of water
4 teaspoons of sugar (might be a little sweet if they are all heaping; I use small teaspoons)
5-6 teaspoons of coffee (I do six; I like my coffee really strong, but 5 is fine).