Sunday, March 11, 2012

How to make Greek Coffee

Greek coffee is a strong brew, served with foam on top and the grounds in the bottom of the cup. Although it can be made in a different pot, the traditional small pot (shown in photo) is best because it allows the proper amount of foam, which adds to the unique taste. (Text-only instructions.)

What You Need to Make Greek Coffee:

Greek coffee
Sugar (if used)
A briki (μπρίκι, pronounced BREE-kee)
Demitasse cups
Cold water
Water glasses
The pot used for making Greek coffee is called a briki. It comes in 2, 4, and 6 demitasse cup sizes that help create the right amount of foam ... a very important part of the process. If you plan to make coffee for more than 6 people, I suggest you do it in stages, making more than one pot.

Start with very cold water. Use the demitasse cup to measure the water needed for each cup of coffee (one demitasse cup of water is about 1/4 cup), and pour the water into the briki.
Greek coffee is brewed to taste, and there are four standard types, varying by sweetness and amount of coffee. Experimenting will help you find the exact brew for you.

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).

For extra-strong sweet coffee: Add 3 teaspoons of sugar and 2 heaping teaspoons of coffee to the briki and stir. In Greek, this is called vary glykos (βαρύ γλυκός, pronounced vah-REE 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.

Note: This foam is called kaïmaki (καϊμάκι, pronounced kaee-MAH-kee) and the richer the foam, the better Greeks like it.

When the foam rises to the top of the briki (it can move very quickly once it starts), remove from heat and serve. Evenly divide the foam among all cups, then fill cups with the remainder of the coffee, taking care not to disturb the foam.

Serve piping hot with a glass of cold water for each person and, if desired, homemade cookies or sweet biscuits.

This coffee is sipped, often loudly, quite slowly. One cup of coffee often lasts a few hours, however recently, Greek coffee has become popular with the younger set who order "doubles" and often add milk.
http://greekfood.about.com/od/mezethesdrinks/ss/htgreekcoffee.htm

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