Greek coffee preparation can be prepared several ways, depending on your preference. See what Dr. Oz has to say about Super-Powered Greek Coffee.
- You’ll need a briki a small copper or brass pot that’s narrow at the top and wider toward the bottom with a long handle.
- Small demitasse cups that are about 2 ounces each to serve the coffee.
What to buy:
- You must use Greek coffee, which is a light-roast, very finely ground coffee. The best Greek coffee to buy is Bravo or Papagalos (Loumidis).
- Cold water
- Greek coffee
- Granulated sugar, if desired
Use one of the demitasse cups as a measuring cup. Fill the briki with as many cups of cold water as cups of coffee you wish to make. Add 1 heaping teaspoon of coffee grounds for each demitasse 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.
Stir just to incorporate the grounds and sugar. Place briki over low-medium heat without stirring. Do not take your eye off of the briki. As the coffee heats, foam will rise. When the foam nearly reaches the top, remove the briki from the heat and let it stand until the grounds have settled a bit, about 1 minute.
Pour a little foam into each cup, then fill each cup, moving the briki up and down to help settle the grounds. Serve with a cold glass of water.
Here’s a helpful video tutorial about How to Make Greek Coffee.