TRADITIONAL GREEK COFFEE– 200 g
Soil Association Organic Certification
Halal Certification – Kosher Certification
Store in a cool and dry place.
Fill 1 small coffee cup or demitasse cup with cold water.
Add the cold water to a briki. A briki is a small sort of pot used to boil Greek coffee. It is made of brass or copper and has a long handle.
Put 1 tsp. (5 ml) of the ground coffee beans into the briki. More coffee may be added to achieve thicker foam, but less than 2 tsp. (10 ml) of ground coffee should be sufficient.
Add your desired amount of sugar to the briki. A "medium" coffee has 1/2 to 1 tsp. (2.5 to 5 ml) of sugar in it. A "sweet" coffee has 11/2 to 2 tsp. (7.5 to 10 ml) of sugar in it.
Use the measuring teaspoon to stir the coffee and sugar into the briki's water. Let the coffee sink to the bottom of the briki and dissolve the sugar into the water. Remove the teaspoon from the briki.
Place the briki over a gas burner. A gas camping stove works well for this.
Heat the briki on low until the water just starts to boil. An incomplete ring of foam should form on the coffee's surface.
Remove the briki from the heat before the foam ring closes. Pour the coffee into its cup and serve.
You can heat your coffee over an electric stove's burner in place of a gas burner.
Try serving Greek coffee with a glass of ice water or Greek dessert cookies.
A sign of a well-executed Greek coffee recipe is if your foam is thick and does not have noticeable particles in it or the boiled coffee.
Use a small saucepan if you do not have a briki.
Try grinding dark roasted beans for this Greek coffee recipe.
Allow the coffee's foam ring to close and let the coffee rise up to brew a weaker cup of coffee.
Do not drink the sludgy coffee grounds at the bottom of your cup.
Do not stir the briki's contents once it is heating on the burner. It will destroy the developing foam.