- 3 demitasses of water
- 3 heaping tsps of Greek coffee (available at import stores)
- 4 tsps sugar
- Add water and coffee to the briki or cezve, long-handled small coffee pot with a small spout similar to Arabic and Turkish pots. In a briki, stir well and bring to a boil over medium heat on the stove top. Reduce heat and continue to stir until the coffee has dissolved.
- Keep holding the briki handle because once the foamy surface starts to bubble you will need to remove it quickly from heat. Allow the coffee to stand in the briki for a good few seconds or up to one minute.
- Pour the coffee slowly into the demitasse cups, filling each just a little then go back and fill each again. Serve with a good baklava and enjoy! Sometimes a glass of water is served with the coffee.