I have a coffee problem. Meaning if I don’t have my morning cup (or two okay usually two who am I kidding) there’s going to be a problem. Up until recently I had never heard of the deliciousness that is Greek (also called Turkish) coffee. Have you tried this coffee? It’s pretty incredible and guess what? It’s EASY to make. You will need to have a special pot called a BRIKI (pictured above).
Isn’t it gorgeous? It’s typically a small copper or brass (or sometimes stainless steel) pot that’s narrow at the top and wider toward the bottom. This allows the coffee grounds to easily fall to the bottom. I felt so dainty holding onto the long handle and pouring. Almost fancy schmancy. Hey I take it where I can get it.
While I was researching this type of coffee, I found that like a lot of things, Greek coffee preparation has as many variations as you can shake a stick at. Some boiled it multiple times. Some left it alone. Some boiled it twice. Is your head spinning?
Mine was. No matter which variation you use, this coffee is usually sipped slowly so you enjoy each and every last drop.
Greek coffee comes in various stages of SWEETness. We went with the middle of the road, MEDIUM (metrios) which means we’ve used 1 teaspoon of Dixie Crystals granulated sugar per demitasse cup. If you like your coffee a little sweeter (glykuys) just add 2 teaspoons of granulated sugar per demitasse cup.
Ready to make your own?
We’ve prepared this recipe especially for Dixie Crystals, you can find the GREEK COFFEE RECIPE on their blog.
Disclaimer: I am a recipe developer for Dixie Crystals. I was compensated for my time. Opinions are my own. Always have been. Always will be.