How To Make Greek Coffee
Learn how to make Greek coffee the traditional way: very finely ground coffee heated in a small briki until a thick foam (kaimaki) rises.
Servings 1
Calories 4kcal
Equipment
- Briki (small Greek coffee pot),
- Demitasse cup
Ingredients
- ¼ cup 2 fl oz / 60 ml water
- 1 heaping teaspoon Greek coffee such as Loumidis or Bravo
- 1 teaspoon sugar optional (see notes)
Instructions
- Pour the water into a briki. Add the coffee and sugar (if using) and stir well until there are no dry lumps.
- Set over medium heat. Keep stirring if you like until the coffee starts to warm, then stop and let it be. Watch as a creamy foam (kaimaki) forms and starts to rise, it'll look like cocoa warming on the stove.
- The second the foam reaches the top of the briki, take it off the heat. Do not let it boil — it will overflow and make a mess of your stove!
- Pour slowly into your cup so the foam lands on top. Let it rest for 1–2 minutes so the grounds settle, then sip. Serve with a glass of cold water.
Notes
- Sketos (plain): no sugar
- Me oligi (a little sugar): a pinch on the tip of the spoon
- Metrios (medium): ½ teaspoon sugar
- Glykos (sweet): 1 teaspoon sugar
- For 2 cups, double everything and use a two-cup briki.
Nutrition
Calories: 4kcal | Carbohydrates: 1g | Sodium: 0.01mg | Potassium: 0.02mg | Sugar: 1g | Calcium: 0.01mg