2 demitasse cups of water
2 heaping teaspoons powdered Greek coffee
2 heaping teaspoons sugar (more or less to taste)
Place water in to the Briki (Greek coffee pot, pronounced breekee) and bring to a rolling boil. Add coffee, sugar and stir. Bring to a boil again (watching carefully so it doesn't boil over) until it creates a froth. Remove from heat, skim froth evenly into two demitasse cups, and pour coffee into cups half way up. Return briki to heat and bring to boil again. Divide the rest of the coffee into the two cups and allow a few minutes for the grounds to settle to bottom before sipping slowly.
Always serve hot. Cream is never used an sugar cannot be added afterwards.
Depending on the size of your briki, recipe can e doubled; if you don't have a briki, a very small saucepan may be used.
Recipe courtesy, Effie Theodor