I had a bit of a crash course in making Greek coffee yesterday. We had an incredible lunch, hosted by a Greek family, Mima took me through the steps. I photographed them for your benefit. Basically you are trying to make coffee that is almost toffee.
You start by measuring the amount of water you want for your cup.
Then you add two and a half teaspoons of sugar to your heating water.
And two and a half teaspoons of very finely ground coffee.
Then you stir. And stir. And stir. Forty times clockwise, then forty times anti-clockwise.
You wait for the coffee to visibly thicken – like the first sign that sugar is caramelising.
Then you serve it immediately.
