|
Greek Coffee
Using your
serving cups, measure out 2/3 cups of water per serving.
Remember that the maximum amount for filling a Briki is to the
neck, so if it doesn't hold it, just make another batch for
more servings.
Stir in the
appropriate amount of coffee and sugar. Place on high heat,
stirring occasionally and let the coffee foam up to the top.
Remove from the heat and stir it down. Again, reheat it and
let the foam form. Don’t boil it. You can’t walk away when
making Greek coffee as it will foam up very fast and run over,
so keep an eye on it.
The foam
that’s on top should be in every Greek coffee, so pour a
little into each cup and then finish off with the rest of it
so there is foam in every serving.
Quantities: The general rule is
1 heaping teaspoon of Greek coffee and 1 tsp. sugar per
demitasse cup. This will make a ‘Metrios’ or Medium sweet
coffee. But since there are different strokes for different
folks.... you’ll find some of the more common variations
below.
Black plain
coffee Sketos 1
heaping tsp. coffee
Medium sweet
coffee Metrios 1 heaping
tsp. coffee & 1 tsp. sugar
Sweet
Coffee
Glykos 1 heaping tsp. coffee & 2 tsp.
sugar
Strong and
sweet Varis Glykos 1 1/2
heaping tsp. coffee & 2 tsp. sugar
|
