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Greek Coffee in a “Briki”

$25.50

The simplest of all coffee makers. The “briki” is generally a copper pot with tin plating on the inside that is spun into a narrowing taper towards the top of the rim where the spout is, the handle is secured to the pot by pressed rivets.

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The simplest of all coffee makers. The “briki” is generally a copper pot with tin plating on the inside that is spun into a narrowing taper towards the top of the rim where the spout is, the handle is secured to the pot by pressed rivets.

Today briki are also made out of stainless steel and or baked enamel.

The “Briki” produces a very earthy/muddy liquor but quite pleasant with a thick layer of coffee oil floating on the surface. The measured cup quantity of water is placed into the briki and pulverised coffee and sugar to taste are added into the water. The ingredients are gently mixed until they dissolve and the pot is then heated on a stove top. 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. The oils start to rise to the surface and the water level also rises, once below the rim the pot is removed and the coffee is served.  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. Avoid letting the coffee over boil as this will stew the richness and leave a heavy charred unpleasant taste and lose the kaimaki.

The “Briki” consists of basically one part:

  1. The briki (coffee pot)

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.
  • Gently stir ingredients until dissolved and place on low heat on stove top with handle facing away from heat source.
  • Let mixture heat slightly and re-stir and leave on heat source.
  • As the coffee rises to the rim the oils build up and fold together, at this point remove from heat source and serve ensuring you evenly pour the 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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