In a proper copper coffee pot!

When I make coffee, I start with one part ground Turkish coffee (the 20% cardamom grade) mixed with one part ground espresso.

Two heaping tablespoons of that go into my 3-cup copper ibric, which is half full of water that has already started warming over medium heat, together with one levelish tablespoon of raw sugar. No stirring! I then brew it Turkish style, bringing it to a boil, taking it off heat just as it's about to foam over, then boiling again for a total of three times -- sometimes four. I then add about a teaspoon of rosewater, spoon off the foam into two pre-warmed cups, and then carefully pour in the coffee. Ahhh!

Usually, though, I drink tea.