Greek coffee
A rich, intensely strong brew made by boiling finely ground
COFFEE and water together in a long-handled, open, brass or copper pot called an ibrik. Sugar and spices are sometimes added to the grounds before brewing begins. Greek
COFFEE is often brought to a boil three times before it's considered ready. It's poured directly into tiny
DEMITASSE cups, which means that each cup gets its share of fine
COFFEE grounds. Let the
COFFEE sit for a few moments to allow the sediment to settle. See also
COFFEE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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