Greek Coffee

[kefallon]

What You Need to Make Greek Coffee:

Greek coffee
Sugar (optional)
A briki (μπρίκι)
Demitasse cups
Cold water
Water glasses

For unsweetened coffee: Add one heaping teaspoon of coffee to the briki. In Greek, this is called sketos (σκέτος).

For medium-sweet coffee: Add 1 teaspoon of sugar and 1 heaping teaspoon of coffee to the briki and stir. In Greek, this is called metrios (μέτριος).

For sweet coffee: Add 2 teaspoons of sugar and 1 heaping teaspoon of coffee to the briki and stir. In Greek, this is called glykos (γλυκός).

Turn on the heat (medium low), stir the coffee until it dissolves, and don't stir again. Heat slowly. Foam will start to rise in the briki before it boils.

* This foam is called kamaki (καϊμάκι) and the richer the foam, the better the coffee.

When the foam rises to the top of the briki, remove from heat and serve. Evenly divide the foam among all cups, then fill cups with the remainder of the coffee, taking care not to disturb the foam.

Serve hot with a glass of cold water