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:
What to do:
- Use the cups to measure out how much water you need and pour it into the briki.
- For unsweetened coffee: Add one heaping teaspoon of coffee to the briki. In Greek, this is called sketos (σκέτος, pronounced SKEH-tohss).
- 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).
- 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).
- 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.
- When the foam starts to rise to the top of the briki remove from heat and serve, dividing the foam equally among all cups.
- Serve piping hot with a glass of cold water.
- If in doubt, follow the video!