14 Jul How to make a Greek coffee
Using your cups (demitasse) as a measure, fill the briki (coffee warmer) with as many cups of cold water as cups of coffee you want to brew. Add 1 heaping teaspoon of coffee powder for each 2-ounce cup of coffee. Add granulated sugar, if desired: 1 teaspoon per demitasse cup for medium-sweet (metrios) or 2 teaspoons per demitasse cup for sweet (glykys). For an extra-strong-sweet cup (vari glykos or glykys vrastos), add 3 teaspoons sugar and 2 teaspoons coffee grounds per 2 ounces of water.
Heat over low-to-medium heat and stir just to mix the coffee and sugar. As the coffee heats, froth will rise. Be sure to hold onto the handle of the briki to keep it from falling over. When the froth nearly reaches the top, remove the briki from the heat and let it stand until the coffee has settled a bit, about 30”. Pour a little of the froth into each cup, then fill each cup, moving the briki up and down to help settle the coffee “mud”. Serve with a cold glass of water.