Greek Coffee

We were always served this intense Greek coffee both after dinner and for breakfast with hard crusts of bread for dipping or sometimes leftover marinated cold sardines. It is a fool-proof and refreshingly simple “low tech" method to make coffee.

 For each cup of coffee:

6          ounces             water
1          teaspoon          dark-roast coffee, ground to a very fine powder

1-1/2     teaspoons        sugar

 

Place the water into a small saucepan and  heat over a medium flame. The Greeks use a “briki,” a traditional long handled bronze saucepan. Add the sugar and coffee. Stir, and as soon as the mixture rises to a boil, remove from the heat.  It will have a frothy layer of bubbles on the top.  Pour into demitasse cups and serve.  Remember that the sediment that settles to the bottom of the cup is not to be drunk.