Brewing greek coffee
A simple coffee using finely ground beans and prepared in a traditional stove top method is quite easy to make.
Use a stove top pan or Briki, and finely ground coffee. For our Greek coffee we prefer to use Brazilian Santos or Java beans. Typically Arabica grown in the milder lower part of the coffee belt gives ideal tasting notes for Greek coffee.
Making traditional Greek coffee.
- Measure out the water you will be using into the 3oz serving cups (a demitasse) and pour this into the Briki or Pan over a low heat setting, add an extra 3 oz measure.
- Add sugar to the water and allow it to dissolve fully simmering the water slowly.
- Put a heaped tablespoon of very finely ground coffee for each serving into the simmering water mixture.
- Providing the coffee is fine enough you’ll get a decent crema and the ground coffee will sink to the bottom of the pan.
- As the coffee simmers you’ll notice it start to rise. Stir it as it rises and remove from the heat, and let it drop back down again. Repeat this 2 or 3 times. Be careful not to let your Greek coffee boil over. You’ll know when it’s ready when the Crema starts to form.
- Remove it from the heat and allow the coffee to settle, then pour slowly into the serving cups evenly to spread the Crema and flavor to each cup.
The Greek coffee should be left to sit for a minute or so where the grounds will settle at the bottom.
Sip the coffee through your front teeth and notice how the flavor profile changes as each sip dissolves on your pallet.
Greek coffee is traditionally served with a glass of cold water.