There is an art to getting the foamy crema, or kaimaki, on top just right when you brew coffee in a briki (a Greek coffee pot that is like a small saucepan). If you perfect this recipe, then you’re deemed to be marriageable!
- pulverised Greek coffee
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Measure an espresso cup of water per person into the briki. Add 1 heaped tablespoon of coffee per person and 1 teaspoon of sugar if desired and stir briefly. Place over high heat. When the coffee just comes to the boil and there is a thick layer of foam (kaimaki) on top, remove from the heat and let stand for about 15 seconds for the foam to settle. Pour or spoon some foam into each cup, then carefully pour in the coffee, keeping the foam on the surface.