What is briki coffee?
The Greek briki (or mánū in dialect) is the Hellenic cousin of the Turkish cezve. The coffee — ellinikoí kafeí in Athens, Cypriot in Nicosia — is brewed on low heat in a long-handled copper pot to develop the prized kaimáki foam. Like Turkish coffee, it is a ritual, not a fuel.
You'll need
- Greek briki (copper, 100–300 ml)
- Demitasse cups
- Cold filtered water
- 10 g Seelaz coffee, powder-fine — Browse our coffees
Step by step
Measure cold water
Use one demitasse cup of cold water per serving directly in the briki. Cold water is crucial for the slow-bloom flavor.
Add coffee and sugar
One heaping teaspoon coffee per cup. Sweetness: skéto (none), métrio (medium), glyký (sweet). Do not stir yet.
Stir until dissolved
Stir gently until coffee and sugar dissolve. Then never stir again. Stirring later breaks the kaimáki.
Heat very low
Place on the lowest gas flame or a hot plate. Heat slowly for 2 to 3 minutes. Watch the surface.
Catch the kaimáki
When foam climbs to the brim (do not let it overflow), remove from heat. Pour immediately into cups, foam first. The thick foam is the sign of skill.
Pro tips
- The briki should only be half-full at the start — foam needs room to climb.
- For extra foam, double-heat: lift off when it climbs, then return for a second rise.
- Serve with a glass of cold water and a small sweet — loukoumi or k.
Best coffee for briki:
Shop our coffeesالخلاصة بالعربي
البريكي اليوناني شبيه الكنكة التركي. حرارة هادئة، بن بودرة، وسكر حسب الرغبة، حتى ترتفع الوشة (الكائماكي) بدون غليان. الرغوة السميكة دليل الإتقان.
