How to Make Greek Coffee!

How to Make Greek Coffee!

While in Cyprus this summer, I decided to film a short video demonstrating the art of Greek coffee making. It took several takes. And yes I frown a lot with concentration. It’s bloody tricky making Greek coffee outside, with nosy neighbours hanging around!

Hope you like it!

You will need:

Greek coffee

Sugar

A briki

Demitasse/espresso cups

Cold water

Water glasses

What to do:

  1. Use the cups to measure out how much water you need and pour it into the briki.
  2. For unsweetened coffee: Add one heaping teaspoon of coffee to the briki. In Greek, this is called sketos (σκέτος, pronounced SKEH-tohss).
  3. For medium-sweet coffee: Add 1 teaspoon of sugar and 1 heaping teaspoon of coffee to the briki and stir. In Greek, this is called  metrios (μέτριος, pronounced MEHT-ree-ohss).
  4. For sweet coffee: Add 2 teaspoons of sugar and 1 heaping teaspoon of coffee to the briki and stir. In Greek, this is called glykos (γλυκός, pronounced ghlee-KOHSS).
  5. Turn on the heat (medium low), stir the coffee until it dissolves, and don’t stir again. Heat slowly. Foam will start to rise in the briki before it boils.
  6. When the foam starts to rise to the top of the briki remove from heat and serve, dividing the foam equally among all cups.
  7. Serve piping hot with a glass of cold water.
  8. If in doubt, follow the video!

Yiamas!

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8 Comments

  1. 23rd September 2013 / 1:03 pm

    Great video Ekaterina!!!! Love it, love it, love it! Did you really not drink that cup of coffee?

    • 23rd September 2013 / 1:03 pm

      I sipped it very slowly….! Really glad you like it! 🙂

  2. 23rd September 2013 / 12:31 pm

    bravo….I always struggle to get the kapaiki (foam) right and see people lifting it off the heat and returning it again and again to build up the foam…any ideas?

    • 23rd September 2013 / 12:32 pm

      I think the key is not to lift it off too early – let it completely cover the top layer. It’s a bit of a luck as well!

  3. 23rd September 2013 / 12:13 pm

    That was really good. Very nice production value too. I hope you enjoyed the coffee after you stopped filming 🙂

    • 23rd September 2013 / 12:14 pm

      Oh yes no wastage from me!

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