← Nouns Cooking · Greek

Ingredients

• 1 tsp Greek coffee (heaped)
• 80 ml cold water (one demitasse cup)
• 1 tsp Sugar (optional)

Method

1. Measure the water with the cup you will drink from and pour it into a briki (a small, long-handled pot) or the smallest saucepan you have.
2. Add the coffee and the sugar, if using, and stir well until dissolved. Do not stir again after this.
3. Set over low heat and watch closely. After about 3–4 min a thick, pale foam (the kaimaki) will start to rise up the pot.
4. Just as the foam reaches the rim and before it boils, take it off the heat. Pour slowly into the cup so the foam lands on top.
5. Leave it for 1 minute so the grounds settle, then sip slowly, stopping before the thick sludge at the bottom. Serve with a glass of cold water.

Tips

• Order it like a Greek: sketos (no sugar), metrios (1 tsp sugar) or glykos (2 tsp).
• Turkish coffee grounds are the same grind and work perfectly.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes Diane Kochilas