Briki

A small copper pot with a long handle: coffee boiled with the grounds until the foam is the whole point.

Also called cezve, ibrik, μπρίκι · From Greece and the Ottoman coffee kitchen

A small copper briki with a long handle, foam at the neck, and two small coffee cups.

The journey

Briki, cezve, ibrik: the same long-handled pot under Greek and Turkish names. Fine coffee, cold water, sugar if you want it, and a heat you watch. The foam — kaimaki, kaymak — is the prize. Eight drink pages in the Greek and Turkish volumes name it.

A moka pot makes another coffee. An espresso machine makes a third. This pot makes the one that still tastes of a courtyard.

A 1741 map of Greece and the eastern Mediterranean — the coasts whose coffee still boils in a briki. — Homann Heirs, map of ancient Greece (1741) · Public domain. Source

In the kitchen

Measure the water with the cup you will drink from. Add the coffee. Heat slowly. Pull it as the foam rises. Pour so each cup gets some.

Do not boil it into bitterness. The Greek and Turkish books treat this as a pause, not a shot.

Used in these ComidaTime kitchens

Find a briki on Amazon