Origin: Greece  |  Prep: 3 minutes  |  Brew: 5 minutes

About This Brew

Greek coffee shares its method with Turkish coffee (finely ground beans simmered unfiltered in a small pot called a briki), but Greeks hold it as a proud national institution with its own rituals and vocabulary. The prized element is the kaïmaki, the delicate foam that should crown a well-made cup; serving coffee without it is considered a small failure.

Sweetness is specified in advance: sketos (no sugar), metrios (medium) or glykos (sweet). The coffee is strong, full-bodied and meant to be lingered over for hours, the cornerstone of the Greek kafeneio social tradition. As with Turkish coffee, the thick grounds settle to the bottom and are sometimes read for fortunes once the cup is finished.

Ingredients

• 1 heaped tsp finely ground Greek coffee per demitasse
• Sugar, to taste (sketos/metrios/glykos)
• Cold water (1 demitasse per serving)

Equipment Needed

• Briki (small long-handled pot)
• Demitasse cups
• Heat source

Instructions

1. Measure cold water into the briki using the cup.
2. Add coffee and sugar and stir to combine.
3. Heat slowly over low heat without stirring.
4. Watch for the foam (kaïmaki) to rise; remove just before it boils over.
5. Pour gently into the cup, preserving the foam on top.
6. Let the grounds settle before drinking.

Tags: Europe · Hot · Intermediate