What I call "little-old-lady" coffee (not served by all such, nor exclusively by them, but there is a definite association) ie instant coffee, made with boiling milk in stead of water, about half as much coffee as in a normal cup, sugar added with a small spade to sink the skin that is rapidly forming on the top as it goes cold. Generally comes in best china cup & saucer, and served with a hesitant charm.

You can't help liking the ceremony, and politeness absolutely requires that you drink up, but do it quite slowly or you will have more of the stuff pressed upon you, the last thing a drinker of hot, tangy, sugar-less espressos would wish for.