Popcorn coffee (yeferfer buna)

Instructions

1. Dry-roast the popcorn in a non-stick pan over medium heat for 2 to 3 minutes, until it turns a nice golden colour, then set it aside.
2. Roast the coffee beans in the same pan over medium heat for 4 to 5 minutes, stirring, until they are dark brown and smell of hazelnut.
3. Grind the coffee and the popcorn separately in a coffee grinder or blender, keeping the grind fairly coarse.
4. Bring the water to the boil in a saucepan, add the sugar and a pinch of salt, then lower the heat.
5. Pour the ground coffee into the simmering water and let it infuse for 3 minutes, uncovered.
6. Add the ground popcorn, stir and let it sit for 2 more minutes over low heat.
7. Strain through a fine sieve or coffee filter and serve straight away in small cups, adding cinnamon if you like it.