Greek briki coffee is a traditional drink made by slowly simmering finely ground coffee with sugar in a copper briki until a thick foam forms on top. Bringing the coffee to the boiling point without spilling over yet without losing the foam is a delicate technique that takes years of practice. The foam is divided evenly between the cups, and the coffee is left to settle before drinking so the grounds sink to the bottom.
Put the finely ground coffee in the briki together with the granulated sugar and cold water, and stir.
Set the briki over the lowest heat and, without stirring, simmer for 10 minutes, briefly lifting it off the heat each time the foam starts to rise.
Spoon the foam evenly into the cups first, then slowly pour the coffee over it.
Let the coffee rest for 3 minutes before drinking so the grounds settle to the bottom.
If you never lift the briki off the heat, the coffee boils over and you lose most of the foam — don't forget to briefly pull it off the stove as it nears the boil.
Adding the sugar together with the coffee from the very start makes the foam noticeably thicker and longer-lasting.
Admin DadaGastro · verified in test kitchenİbriği tarifte anlatıldığı gibi kısa aralıklarla ateşten çekmeyi unuttum, kahve tam köpüğü yükselirken taştı ve fincanlara paylaştıracak köpük neredeyse kalmadı, bir dahaki sefere ibriğin başından ayrılmayacağım.
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