Coffee ritual thread: how do you make yours?

Good morning, everybody. I'm doing my slow coffee in a small copper džezva, with the foam (kajmak) on top, the cup waiting, and a biscuit. It takes six minutes. No phone allowed. The forum waits.

How do you make yours? Džezva, espresso, filter, instant (no judgement, minimal judgement)? Sugar before or after? Do you wait for the grounds to settle or are you braver than I am?

A kafana is a place for conversation. Please speak.

Džezva, always, but I confess I drink it too fast. Sugar before, because I'm a sinner. Cup size: small, number of cups: unclear.

Filter coffee at the desk, a Turkish one on weekends with my mother. She reads the cup, I pretend not to believe it and I always look.

Coffee with a teaspoon of acacia honey instead of sugar. Heresy or genius, vote please.

I said tea earlier and I stand by it, but on Sundays I make the Bosnian coffee with a rahat lokum on the side. The ritual is the point.

Flat white in Melbourne, but I bought a džezva online last week. It arrived dented and I love it more.

Honey in coffee: genius. Verdict final, the steward has spoken.