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Greek Coffee in a Breko “Briki” – 3 cup

$249.00

The simplest of all electric coffee makers. The BEKO “briki” is an automatic Greek/Arabic coffee espresso maker machine. Prepare one to three cups of rich and delicious, authentic tasting coffee with lots of foam, ready in minutes at the touch of a button.

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The simplest of all coffee makers. The “briki” is an automatic Greek/Arabic coffee espresso maker machine. Prepare and enjoy one to three cups of rich and delicious, authentic tasting Greek /Arabic style and Espresso coffee with lots of foam, ready in minutes at the touch of a button. This style of coffee is as much art as science, getting the perfect amount of foam before it froths over. Thanks to Anti-Spill technology, you can get it perfect every time, without even having to watch it brew! Cook Sense technology makes sure frothing stops at just the right time and provides the perfect foam. All you have to do is enjoy your creamy, aromatic, and delicious coffee, cup after cup. The BEKO “Briki” produces a very earthy/muddy liquor but quite pleasant with a thick layer of coffee oil floating on the surface.

The BEKO “Briki” consists of basically one part:

  1. The BEKO unit (coffee pot)
  2. Plastic with metal base 3 cup jug
  3. A spoon

Brewing Method

Greek coffee is ordered in various ways – “Pikro” bitter: 1 spoon coffee only no sugar per cup, “Metrio” medium sweet: 1 sugar per to 1 spoon coffee 1:1 ratio per cup or “Gliko” sweet: 2 sugars to 1 spoon coffee 2:1 ratio per cup.

  • Place desired amount of demitasse cups full of cold water into briki.
  • Add 1 heaped teaspoonful of finely ground Taste of Europe Coffee Greek Style or any other Greek style coffee (Loumidis/Papagalos) blend per cup into briki.
  • Add sugar if desired.
  • The ingredients are gently mixed until they dissolve and the jug is then placed in the machine compartment and heated on a stove like plate.
  • As the mixture heats up the flavour, body and aroma start developing. The mixture continues to extract all the essential solids as the temperature continues to rise. As the coffee rises to the rim the oils build up and fold together.
  • The machine will alert you when the coffee is ready so you can’t overcook it, taking the guesswork out.
  • Ensure you evenly pour the kamaiki in each cup.
  • The oils which float to the top of the coffee are called “kaimaki” (crema). The art is to serve the coffee with kamaiki in each cup.

Cleaning: Wash coffee pot thoroughly with mild soap and avoid abrasive scourers as the tin plating will become damaged.

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