Briki size is the most underrated variable in Greek/Cypriot coffee. Get it right and the kaimaki is stable, the body is syrupy, and the pour is clean. Get it wrong and the foam collapses, flavors dull out, and you wrestle with overflows. This guide shows you—clearly—how to pick the perfect cezve/briki for home.
TL;DR (Quick Wins)
- Use a snug briki: filled to ~70–80% before the rise.
- For 1 cup: small briki (≈90–120 ml). For 2 cups: medium (≈180–220 ml). For 3–4 cups: large (≈300–450 ml).
- Copper = fast, responsive heat; stainless = durable, induction-friendly.
- Low heat, no stirring after it warms, share the foam, let grounds settle.
How Many “Cups” Are We Talking About?
“Cup” here means a demitasse (about 50–60 ml). One serving = 1 demitasse of water, 1 flat tsp extra-fine grind, optional sugar (sketos/metrios/glykos).
Briki Size Table (pick yours)
Cups Briki volume (approx) Mouth Ø (approx) Best for Notes 1 90–120 ml 55–60 mm Single cup Tight column, easy foam control 2 180–220 ml 60–65 mm Daily duo Most versatile home size 3 300–350 ml 65–70 mm Guests Needs steady low heat 4 400–450 ml 70–75 mm Families Watch the rim; split foam first Rule of thumb: filled 70–80% before the rise. Too empty = weak, too full = overflow risk.
Copper vs Stainless (and Induction)
Copper Briki (tinned)
- Pros: ultra-responsive heat, classic aesthetics, beautiful patina.
- Cons: needs care (no harsh scrubs), not natively induction-friendly, periodic re-tinning if heavy use.
Stainless Briki
- Pros: tough, easy to clean, induction-friendly (if magnetic base), less maintenance.
- Cons: slightly slower heat response; choose sizes carefully for good foam.
Induction Options
- Stainless briki with magnetic base = plug-and-play.
- Love copper? Use an induction adapter plate (flat, sized to your hob). Heat low and patient.
Heat Control = Kaimaki Control
- Start low. Small bubbles around the edge are your green light.
- No stirring after the mixture warms—foam will break.
- As the kaimaki rises toward the rim, remove just before it spills.
- Pour a little foam into each cup, brief re-heat to re-rise, finish the pour evenly.
Common Sizing Mistakes
- Oversized briki for 1 cup → thin column, weak foam.
- Underfilled large briki → heat uneven, bitter notes.
- Chasing “one briki for all” → buy one small (1–2 cups) and one medium (2–3 cups) instead.
Care & Longevity
- Rinse warm, dry fully.
- Copper: gentle sponge; occasional polish; keep tin lining intact.
- Stainless: avoid abrasive pads on polished surfaces.
- Wooden handles: keep away from prolonged flame exposure.
Buying Checklist (print this in your head)
- ✅ Size matches your most common servings (1–2 or 2–3).
- ✅ Material fits your hob (copper for gas/electric; stainless for induction).
- ✅ Comfortable handle and pour spout.
- ✅ Flat, stable base (especially for induction plates).
- ✅ Looks you’ll love—gear you adore gets used more.
Which briki size is best for beginners?
A 2-cup (≈180–220 ml) stainless briki is the easiest all-rounder.
Can I make one cup in a large briki?
You can, but foam suffers. Use a small briki or brew two cups and share.
Does copper really taste better?
Copper is about control—faster response to heat. Taste differences mostly come from grind, freshness, and heat discipline.
Will an adapter plate ruin the kaimaki?
No—if it’s flat and you keep the heat low and steady.
Do I need a special grinder?
You need extra-fine (Greek/Turkish) grind. Buy it pre-ground for cezve or use a grinder that can go powder-fine.
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