Fill a full coffee cup with water (approx. capacity 2 fluid ounces/ 60-70 ml) and pour into the briki.
If you plan to make more than one coffee make sure to use the right size of briki. Your briki should be big enough, to allow the coffee to bubble and foam.
Creating the right amount of foam is a very important part of the process.
Add the preferred amount of coffee and the sugar and stir well.
Place over medium heat and stir again once or twice. Let the coffee heat up, without stirring. Be careful not to leave the kitchen.
Once you notice that the coffee starts to foam, lift the briki from the heat until the foam settles. Then put it again on the heat. Let the coffee start to foam and then remove from the heat. Be careful not to let it boil.
Pour the Greek coffee into the cup and let it rest for 4-5 minutes, so that the temperature drops a bit and the granules set at the bottom.
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