Method:
Coffee is made according to personal preference, either without sugar (sketo), medium sweet (metrio) or sweet (gliko), but mostly Greeks will choose sweet.
Use 1 heaped teaspoon of Greek coffee (available at delis, speciality shops or Greek shops), 1 teaspoon sugar and 1 cup water per person. The cup should be tiny, like an espresso cup.
Place all ingredients in a small milk boiler or miniature saucepan and bring to the boil. As it starts to boil, stir constantly to produce a creamy froth (kaimaki). Once the coffee boils and the foam rises, remove from the heat, but do not let foam bubble away. Repeat, then remove from the heat and spoon some froth into each cup.
Pour the coffee into each cup from the side so that the froth floats on top. Always serve with a glass of cold water.
