Start with very cold filtered water. Use the demitasse cup to measure the water needed for each cup of coffee. Pour the water into the briki.
Measure out a heaping teaspoon of Greek coffee along with as much sugar as desired (see all the ways below)
Turn on the heat to medium-low. Stir the coffee until it dissolves and then don’t stir again. Heat slowly. The foam will start to rise and swell which helps create a creamy surface (kaimaki). Lift the briki 2 or 3 times over the flame each time it swells.
The foam can ride to the top of the briki very quickly once it starts. When it reaches the top, remove from the heat and serve. Evenly divide the foam among all the cups, then fill the cups with the remainder of the coffee, taking care not to disturb the foam.
Serve your piping hot coffee with a glass of cold water and a Greek sweet to dip, like our Vegan GEVOO & OJ Koulourakia!
STYLES OF GREEK COFFEE
Sketos - a gangster unsweetened coffee (the way I like it).Add 1 heaping teaspoon of coffee to the briki and stir.
Metrios - a medium sweet coffee.Add 1 teaspoon sugar + 1 heaping teaspoon coffee to the briki and stir.
Glykos - a sweet cup of coffee.Add 2 teaspoons of sugar + 1 heaping teaspoon of coffee to the briki and stir.
Vari Glykos - a gangster cup of sweetened coffee.Add 3 teaspoons of sugar + 2 heaping teaspoons of coffee to the briki and stir.
