Measure out a full coffee cup of water (about 2 1/2 -3 ounces or 75-90 mls) and pour into the briki. If you are making more than one coffee make sure your briki is big enough, you will need space to let the coffee bubble and foam.

Add 2 teaspoons of coffee and 2 teaspoons of sugar for every 1 coffee cup and stir. This ratio is considered a somewhat strong coffee.

Very slowly let the coffee heat up, (keep the flame very-very low). Do not leave the coffee unattended.

You will slowly see the surface start to tremble (I describe it like a volcano waiting to explode). Once it starts foaming, lift it slightly from the heat until the foam/bubbles settle and then put it on the fire again and let it start foaming and puffing up. Then remove. This step is important to get a good coffee. You don’t want to let it over-boil otherwise it will not have that creamy/foam on top, but you don’t want it under-boiled because then you may taste the grounds in the coffee.

Serve in the coffee cup. If you are making more than one, separate the foam in each coffee cup. However, I prefer to make each coffee separately or at most 2 servings per brick.

Greek Coffee