How to Make Cypriot (Greek) Coffee at Home: The Silky, Authentic Method

How to Make Cypriot (Greek) Coffee at Home — Briki Method

Authentic Cypriot (Greek) coffee is simple, quiet, and precise. The secret is an extra-fine grind, low heat, and patience for that silky kaimaki (the caramel-colored foam) that crowns the cup. This guide shows you exactly how to nail it—every time.

At a glance

• Yield: 1 demitasse cup (50–60 ml) per serving
• Time: ~5 minutes
• Skill: Easy, but timing matters
• Equipment: Briki (cezve), teaspoon, heat source, demitasse cup(s)

What You’ll Need (Tools & Ingredients)

Tools

• Briki/cezve sized for the number of cups you’re making (a small briki for 1–2 cups; medium for 2–3)
• Teaspoon
• Gas or electric hob (induction requires a stainless briki or an induction adapter)
• Demitasse cup(s)

Ingredients (per 1 serving)

• 1 demitasse cup cold water (50–60 ml)
• 1 flat teaspoon extra-fine ground Cypriot/Greek coffee (a.k.a. Turkish grind)
• Sugar optional
  • Sketos (no sugar)
  • Metrios (medium): 1 level tsp sugar
  • Glykos (sweet): 2 level tsp sugar

Ratios & Sweetness Levels

Tip: Use a briki that’s just big enough—too large and the foam collapses.

Step-by-Step: Briki Method

1. Measure cold water into the briki: 1 demitasse cup per serving.
2. Add coffee (and sugar if using).
3. Stir once, now—until the grounds and sugar dissolve. Do not stir again later.
4. Heat on low. Patience is everything. You’ll see fine bubbles form around the edge.
5. Watch the kaimaki: as the foam rises toward the rim, remove from heat just before it overflows.
6. Share the foam: pour a little foam into each cup, return the briki to the heat for a few seconds to re-rise, then finish pouring evenly.
7. Let grounds settle for 30–60 seconds. Serve with a glass of cold water (and a loukoumi if you’re feeling classic).

Kaimaki: How to Get That Thick, Silky Foam

• Low, steady heat creates small, stable bubbles; high heat blows them out.
• Correct grind (extra-fine) is non-negotiable.
• Right briki size keeps the liquid column tall enough for a stable head.
• No stirring after heating starts—you’ll deflate the foam and disturb the grounds.

Common Mistakes (and Quick Fixes)

• High heat → bitter taste & no foam
  Fix: Start over on low heat; give it time.
• Stirring near the end
  Fix: Only stir once at the beginning.
• Wrong grind (too coarse)
  Fix: Ask for “Greek/Turkish grind” or grind until powder-fine.
• Oversized briki
  Fix: Use a briki sized for your servings (1–2 cups in a small briki).
• Stale coffee
  Fix: Use freshly roasted/ground coffee; store airtight.

Serving & Etiquette

• Place the demitasse on a saucer, serve with cold water on the side.
• Let your guest choose sweetness: sketos, metrios, glykos.
• Don’t sip the last mouthful—grounds live there.

Cleaning & Care

• Rinse the briki with warm water; avoid harsh soap if it’s copper/tinned.
• Dry completely to prevent tarnish.
• If copper, polish occasionally; if stainless, a quick wipe keeps it bright.

FAQs

1) Can I use espresso grind?

Not ideal. Espresso is finer than drip but coarser than Greek/Turkish. You need extra-fine, almost powdery grind for proper body and foam.

2) Why didn’t I get kaimaki?

Usually heat too high, grind too coarse, briki too large, or coffee stale. Lower the heat and use a smaller briki with fresh, extra-fine coffee.

3) Can I make two or three cups at once?

Yes—follow the ratio table and use a briki that fits 2–3 demitasse cups with headroom for foam.

4) Should I ever stir at the end?

No. Stir only once at the start to dissolve coffee/sugar. Later stirring collapses the foam and lifts sediment.

5) Can I make it on induction?

Yes, with a stainless briki or an induction adapter plate under a copper/aluminum briki.

Troubleshooting Snapshot

• Too bitter? Heat was too aggressive or you boiled it; keep it just below a boil.
• Too weak? Add ¼ tsp more coffee per cup next time.
• Gritty sip? Wait longer before drinking; pour gently to keep grounds at the bottom.

Optional Variations (Stay Respectful to Tradition)

• Cardamom whisper: a tiny pinch in the briki before heating (not traditional in Cyprus/Greece, but popular in parts of the Eastern Med).
• Double kaimaki trick: split the first rise foam, re-heat 10–15 seconds, let it rise again, then finish pouring.

Pair It Like a Local

Serve with loukoumi, koulourakia, or a square of dark chocolate. Keep the moment slow.

• Buy a briki (cezve) → 
• Cypriot/Greek coffee blends → 
• Loukoumi & sweets →