The preparation method that makes Greek coffee unique

Manufacturing A cup of Greek coffee requires A briki, quality coffee (preferably Since THE country) ground In A GOOD powder, And a few attention has detail. If You to have demitasse cups on hand, It is common has simply measure 2 has 3 ounces of water RIGHT In THE cup Before pour he In THE jar. For optimal mousse development TO DO Of course has to use cold water, SO add coffee land In by THE teaspoon, along with any of them sugar. It is recommended just has give THE blend A stir has to integrate, SO leave he be as he heat gently.

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Greek cafes signature mousse East created by bringing THE coffee has A weak boil. You don't do it to want has to leave he reach A vigorous, complete boil, Or other THE thick, sparkling layer on high with In fact to calm down. Instead, once a few bubbles to start has form, It is customary has withdraw THE jar Since THE heat has avoid boiling on as THE coffee beers In A tasty, velvety liquid. SO, THE briki complete of coffee East added back on THE heat source And allowed has bubble And mousse Again, Before deletion he And portion. This preserves THE mousse has THE high of THE jar, SO he gets transferred has THE coffee cup. If using A bigger briki For several cups of coffee, It is key has spoonful a few mousse In each cup Before pour In THE coffee has also distribute THE sparkling portion.

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