How to make a great Greek coffee

More or less, we all know how to make Greek coffee. But do we know all the secrets? The same coffee is also called Turkish or Arabic. Its history probably began either in Yemen or in the Bedouins of the Middle East. There they baked it in the hot sand with which they covered the coals to keep them waiting and they drank it unfiltered, as we do today. Perhaps the only difference between Greek and Turkish is that the Greek usually "rises" once and is served immediately, while the Turkish can be allowed to "rise" a second and third time before being served. The traditional kettle is made of copper and has a conical shape. This shape allows the coffee to heat evenly and the foam to form better at the top. This foam is called cream. If you use a very large kettle or a kettle with a very open top then the coffee cream can be weak. The chovoli is a construction with a heated metal plate on which we place sand. The sand has the ability to evenly heat the walls of the kettle and roast the coffee better. It is very difficult to have it in our house, but if we have a gas stove then we will light it at low intensity.

The perfect Greek coffee step by step:

1. Cold tap water.
2. Add the coffee and sugar and stir until the coffee dissolves.
3. Heat on low heat.
4. Stir and allow to rise.
5. Once it starts to rise, remove the kettle from the heat and serve in a small cup accompanied by cold water and traditional loukoumi, or whichever traditional dessert you prefer