Greek coffee

It's so easy to make it. First, measure the required cups of cold water into the briki. The measure should be one of the cups that the coffee is going to be served in, and for each cup use a hipping teaspoon-full of Greek Coffee. Ideally you should make no more than 2 to 3 cups at a time. Greek coffee is made in a number of ways unique to the person that will consume it. Plain, Plain Heavy, Heavy-sweet, Metrios, Glykos, Sweet and Boiled, ... etc, ...Each description alludes to the amount of coffee in proportion to sugar, or no sugar, and the manner in which the coffee will be poured into the cup ! Heat slowly until you see the coffee begin to boil, BUT do not allow to boil-rise more than 1/16 of an inch ! This is the most important aspect of the Greek coffee ! ... If boiled then the coffee oils will mix with the water and the aroma, as well as the flavor will be gone; what more, the kaimaki. When done pour from about 2 to 7 inches above the cup so that bubbles form during the pour. The reason is so that when you bring the coffee to your mouth, the oily bubbles are bursting under your nose releasing the aroma, ...