Making Greek Coffee

Disclaimer: This is a way (not the only way) to make Greek coffee.

First, you will need the beans of your choice finely ground in a machine like the one in the first photo. All the makings are shown in the second photo, from left to right: sugar, the coffee, a briki, and a small cup. The briki is for cooking the coffee and can be aluminum with a heavy bottom, good for electric stoves, or brass, best for a gas flame.

Measure water into the briki using your cup. Mix in sugar, amount depending on taste, and the coffee. The amount of coffee also depends on taste, but Greek coffee is generally strong, so a heaping teaspoon, as shown in the photo, is the right amount per small cup. Stir until blended.

Put the briki on the element or flame at a low temperature. This coffee is best cooked slowly and best when it is not brought to a hard boil at the end. The next photo shows the coffee cooking, and the following one, the coffee just at the boiling point, when it should be removed from the heat. Stir the coffee a few times to develop the foam, and return to the heat, bringing it back to the boiling point. Remove again and stir again. The coffee should smell chocolaty and have a nice foamy "head".

Pour the coffee into your cup, see what snacks you can find, and enjoy.