The most important tool for making Greek Coffee is the briki (small pot), in which a mixture of water (75ml), a portion of Greek Coffee and sugar need to be mixed, by using the spoon or a hand mixer, and then almost boil.

Carefully watching the mousse or foam (ka-i-ma-ki, in Greek) created on the very top of this mixture when boiling, is a necessary skill when making Greek Coffee. The final result of this process is considered successful only when the mousse (ka-i-ma-ki) remains intact even after serving the coffee from the briki into the small coffee cup. Greek Coffee is cooked following specific recipes, or mixture combinations (found below), and it is served by slowly pouring into small coffee cups.

  • Straight (75ml of water + 1 table spoon of Greek Coffee)
  • Few Sugar  (75ml of water + 1 table spoon of Greek Coffee + sugar equal to 1/3 table spoon)
  • Medium (75ml of water + 1 table spoon of Greek Coffee + sugar equal to 1/2 table spoon)
  • Sweet (75ml of water + 1 table spoon of Greek Coffee + sugar equal to 1 table spoon)
  • For Greek Coffee double servings, we simply double the portions included in each recipe.

Other recipes of the Greek Coffee, such as “varis” (va-ris, in Greek) or “vari glikos ke ochi” (va-ri gli-kos ke o-chi, in Greek) describe the way that the mousse (ka-i-ma-ki) looks, or how thick it is, after being poured in the coffee cup.

When we place the briki into the cooker or the hovoli*1 (ho-vo-li, in Greek) in order to make Greek Coffee, we start the cooking procedure by increase the heat slowly (from1/10 up to 6/10) and keep it steady. When the Greek Coffee start puffing, it is ready to serve.

*1: The hovoli, describes the status of the stove, or fireplace, fire that has not being completely extinguished and still continues to stay nearly alive and hot. The use of the hovoli cooking technique was widely used until mid 20th century.  In the older days, the hovoli construction was made by joining 4 bricks together (of 30cm. height each), where the coffee maker kept filled with wet, grated woodcoal, that kept it burning constantly.In traditional coffee shops (aka ka-fe-ni-a, in Greek]) they still keep hovoli in steady heat and put the briki on top of it in order to make the Greek Coffee.

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