Two of the most popular brands of Greek coffee are Loumidis and Bravo. [1] X Research source Greek coffee does sometimes use dark-roasted beans, but a light roast is more common. [2] X Research source
You can heat a briki on an electric range as well, though Greek coffee is traditionally made on a gas stove or over an open flame. If you want to make traditional Greek coffee but don’t have a gas stove, you can use a small single-burner camp stove as well. A briki comes in many different sizes, and you should use the correct size for the amount of coffee you’re making.
These small cups can be found in many kitchen stores, but you can also use espresso cups if you don’t have demitasse cups.
By using the same cup you’ll be serving coffee in, measuring with the demitasse ensures that you make exactly the right amount of coffee.
No sugar for plain, or sketos ½ teaspoon (2. 5 g) sugar for half-sweet, or meoligi 1 teaspoon (5 g) of sugar for medium, or metrios 2 teaspoons (10 g) of sugar for sweet, or glykys
As the coffee heats up, it will begin to bubble and foam as it simmers. Do not stir, swirl, or otherwise disturb the coffee at this point, or you will destroy the foam, which is an integral part of Greek coffee. Don’t let the coffee boil over either, or you’ll lose the foam. When the coffee nears the rim of the briki, remove it from the heat.
If you’re making more than one coffee, make sure you distribute the foam evenly among all the cups. Use a spoon to transfer foam from one cup to another if necessary. [5] X Research source
In most Greek cities, islands, and towns, the hours of 2 to 5 p. m. are considered quiet time, and many people nap during these hours. After the nap, coffee is served again.
Espresso, on the other hand, is consumed quickly while standing up, whereas the coffee is sipped slowly while sitting down and chatting with friends, family, or neighbors.
