Greek coffee preparation has as many variations as there are Greeks. Some people swear by boiling the coffee three times and stirring only once. Others boil once and stir, stir, stir. No matter how you take it, this coffee is usually sipped slowly and paired with lively conversation.
Special equipment: You’ll need a briki, a small copper or brass (or sometimes stainless steel) pot that’s narrow at the top and wider toward the bottom so that the grounds fall to the bottom.
Serve the coffee in demitasse cups that are about 2 ounces each.
What to buy: Be sure to use Greek coffee, which is a light-roast coffee and is very finely ground. It can be found at most Greek grocers.
This recipe was featured as part of our Greek Easter Celebration menu.
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