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G. Charalambous Decaffeinated Cyprus Coffee 200g
  • G. Charalambous Decaffeinated Cyprus Coffee 200g

G. Charalambous Decaffeinated Cyprus Coffee 200g

G. Charalambous Decaffeinated Cyprus Coffee 200g

€8.20
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How to Make Greek Coffee

Greek coffee is a strong brew, served with froth on top and sediment of ground coffee in the bottom of the cup. The traditional small pot, briki, (shown in the photo) is the best type of pot to use because it allows the formation of the proper amount of froth, which adds to the unique taste.

 

What You Need to Make Greek Coffee:

  • Greek coffee
  • Sugar (to taste)
  • A Greek coffee pot, briki
  • Demitasse cups
  • Cold water
  • Water glasses

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 heaped teaspoon of coffee into the briki. In Greek, this is called sketos.
  • For medium-sweet coffee: Add 1 teaspoon of sugar and 1 heaped teaspoon of coffee into the briki and stir. In Greek, this is called metrios.
  • For sweet coffee: Add 2 teaspoons of sugar and 1 heaped teaspoon of coffee into the briki and stir. In Greek, this is called glykys.
  • For extra sweet coffee: Add 3 teaspoons of sugar and 2 heaped teaspoons of coffee into the briki and stir. In Greek, this is called vary glykys.

Turn on the heat (medium low), stir the coffee until it dissolves, and don't stir again. Heat slowly. Froth will start to rise in the briki before it boils. This froth is called kaïmaki and the richer the froth, the better the coffee.

When the froth rises to the top of the briki (it can move very quickly once it starts), remove from heat and serve.

 

Serve hot with a glass of cold water.

Enjoy!!!

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