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What You'll Need:
A briki (μπρίκι, pronounced BREE-kee)
The pot used for making Greek coffee is called a briki. It comes in 2, 4 and 6 demitasse cup sizes to create just the right amount of foam — a very important part of the process. If you plan to make coffee for more than six people, doing it in stages is recommended, making more than one pot.
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). Pour the water into the briki.
Plain pronounced Sketos: Only coffee and no sugar
Strong pronounced Varis: 2-3 teaspoons of coffee with 1 teaspoon sugar
Light pronounced Elafris: ½-1 teaspoon of coffee + 1 teaspoon sugar
Sweet pronounced Glykos: 1 teaspoon coffee +2 teaspoons sugar
Strong-Sweet pronounced Variglykos: 3 teaspoons coffee +3 teaspoons sugar
Let the foam (kaimaki) rise
Turn on the heat to medium-low. Stir the coffee until it dissolves and then don't stir again. Heat slowly. The foam will start to rise in the briki before it boils. This foam is called kaïmaki (καϊμάκι), pronounced kaee-MAH-kee. The richer the foam, the better!
Share the kaimaki
The kaimaki can rise to the top of the briki very quickly once it starts. When it reaches the top, remove from the heat and serve. Evenly divide the foam among all the cups, then fill the cups with the remainder of the coffee, taking care not to disturb the kaimaki.
Serve Greek coffee hot with a glass of cold water for each person.
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