Introduction
Greek coffee is a traditional beverage enjoyed throughout Greece and the Mediterranean region. Known for its rich flavour and frothy top layer, called “kaimaki,” Greek coffee is a ritualistic drink often shared among friends and family. It’s prepared in a special pot called a “briki” and is served in small cups. Greek coffee is typically enjoyed slowly, accompanied by conversation and sometimes a small sweet treat.
Ingredients
- Finely Ground Greek Coffee: 1 teaspoon per cup (plus extra for a stronger flavour)
- Cold Water: 1 demitasse cup (about 2.5 ounces) per serving
- Sugar: To taste (traditionally prepared in one of three ways):
- Sketos (plain): No sugar
- Metrios (medium): 1 teaspoon of sugar per cup
- Glykos (sweet): 2 teaspoons of sugar per cup
Equipment
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- Briki: A small, narrow pot specifically designed for making Greek coffee
- Demitasse Cups: Small cups traditionally used for serving Greek coffee
- Teaspoon: For measuring and stirring
- Stove: For heating
Instructions
1. Measure Water and Coffee:
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- Pour cold water into the briki, measuring one demitasse cup per serving.
- Add one heaping teaspoon of Greek coffee per cup into the briki.
- Add sugar according to your preference (sketos, metrios, or glykos). Stir well to dissolve the coffee and sugar.
2. Heat the Coffee:
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- Place the briki over low to medium heat. Do not stir once the coffee is on the heat.
- As the coffee heats, it will start to form bubbles around the edges, and the frothy layer (kaimaki) will begin to form on top.
- Watch the briki carefully. Just before the coffee boils, and the froth reaches the top, remove it from the heat. This should happen slowly to preserve the froth.
3. Serve the Coffee:
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- Pour the coffee slowly into the demitasse cups, dividing the froth evenly among the cups.
- Allow the coffee grounds to settle for a few seconds before serving.
Enjoy:
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- Greek coffee is traditionally served with a glass of cold water and sometimes a small sweet like loukoumi (Turkish delight).
- Drink slowly, savouring the rich flavour and leaving the grounds at the bottom of the cup.
Tips
- Briki Size: Use a briki that matches the number of servings you are making. It’s best to make 1-2 cups at a time to ensure the coffee froths properly.
- Heat Control: Heating the coffee slowly is key to developing a good froth. Avoid high heat, which can cause the coffee to boil too quickly and ruin the froth.
- Practice: Making perfect Greek coffee takes practice. The froth, or kaimaki, is a sign of well-made coffee, so don’t be discouraged if it takes a few tries to get it right.
- Serving: Greek coffee is meant to be sipped slowly, and the grounds left at the bottom of the cup should not be consumed.
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