Coffee – The Old Way

Armenian Coffee


Just when I thought it had all been done, I learned about old school coffee. What you are looking at above is Armenian coffee. What makes it Armenian? It was made in a Jazzve, given to me by Lisa. Now, I know what you are thinking….

You KNOW Lisa Whelchel?




No, I don’t. Plus, I’m pretty sure she isn’t Armenian. I tried Googling her nationality and it turns out…she’s, American. Uh, ok. She doesn’t look Native, but whatevs.

I’m talking about the Lisa that I always talk about. You can read more about my wild, stripper-pal Lisa in the following posts. Fine, she’s not a stripper.

Armine’s Ghoribia

Kettle Corn

Apple Cake

Lisa gave me a jazzve. Doesn’t that sound like a band name? You can read more about Jazzve’s at The Armenian Observer. Don’t everyone run over there at once, ok?

If you want the short answer, a jazzve is  the most awesome little coffee pot that looks like it should hold creamer. It’s sturdy, it comes in all sizes and it makes coffee smooth and strong enough to kill. 



Jazzve’s and all other coffee making pots of this sort are said to work better on gas stoves. But like they say in Kindergarten, “You get what you get, and you don’t throw a fit.”

You know what else they say?

First is worst. Second is best. Third is the one with the treasure chest. Fourth is the one with the hairy chest. Fifth is the one with the Barbie dress. 

That’s changed since I was in school. I’m happy to see the word “turd” removed from the rhyme. Way to keep it classy 5 year olds!

Anyway, Lisa says that everyone argues over who created this way of coffee brewing first. I had seen a great Greek Coffee making video on YouTube and apparently, Turkish folks like to call it their own as well. All I can add is, I wish I invented it. It’s awesome!

Here’s what you’ll need to do, once you get your hands on a jazzve. (You can find a link in my amazon store!) You’ll want to use the smallest mugs you have and ideally end up using demitasse cups. (Again, check my amazon store)

Coffee – The Old Way
Recipe Type: Beverage
Cuisine: Coffee
Author: Kim Nowlin – Taught by Lisa Pechdimaldji
Prep time:
Cook time:
Total time:
Dark, smooth and rich coffee, made slow.
  • finely ground coffee
  • sugar
  • water
  1. Add 4 ounces of water for every cup you plan to brew, to the pot
  2. Add 1 heaping teaspoon (use your silverware, not a measuring spoon) for each 4 ounces of water you have added
  3. If you desire a sweetened coffee, add 1 teaspoon of sugar per 4 ounces of water
  4. Place your pot over a hot burner and wait a few seconds before stirring the contents
  5. Put the spoon down!
  6. Don’t walk away! Wait until you see little baby bubbles forming around the edges of the pot.
  7. As bubbles form, lift the pot from the heat to settle and then lower back down onto the heat again.
  8. Repeat until there is a nice set of foamy bubbles covering the coffee. The pot can QUICKLY bubble over, so be careful!
  9. Gently pour each cup full of coffee and get set for heaven.



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