Coffee is taken seriously in Grecian culture (although Greek coffee is a type of Turkish coffee). Typically, Grecians consume coffee twice a day in their culture: once in the morning and once after their afternoon nap. Greek coffee is served in a demitasse cup, and it’s to be enjoyed slowly, as coffee breaks can last up to an hour and a half.
Add water and coffee to the briki. For a version with sugar, add both the sugar and coffee to the water.
Place the briki on medium-low heat.
Stir the coffee until it dissolves. Don’t stir it again but stay nearby.
As the foam begins to rise, lift the briki from the heat to settle it. Place the briki back on the heat for the foam to rise again. Once the foam reaches the top of the pot, remove it from the heat.
If you’re making enough to share, divide the foam evenly between the cups, then fill the cups with coffee. It’s customary in Greece to serve coffee with a glass of cold water.