Aluminum Coffee Pot

Description from KIOSK

• 2.5″ diameter x 3.25″ x 7″ handle
• Aluminum
• GREECE

Note we do not call this object a “ Greek Coffee Pot”. The reason: Greek Coffee was called Turkish coffee in Greece until the 1960s, when tensions between Greece and Turkey flared. At that point what was “Turkish” became “Greek” although it is all the same. It is important to say Greek coffee in Greece, you won’t find Turkish coffee on the menu. Political tensions aside, “Turkish” coffee can be found in many countries which were formally a part of the Ottoman empire (where coffee was first brewed), and throughout the Arabic world. The same beverage, which is called “Turkish” in many places, is also called “Arabic” (with sub-chapters, Egyptian, Syrian, Lebannese, etc), “Greek”, as you know, “Cypriot” and “Bosnian” coffee in their respective regions/lands. Heating water in the pot, or “briki” in Greek, one adds a small teaspoon, or two, of finely ground coffee with some sugar at the same time. A “medium” coffee, which is the way I take it, is equal parts coffee to sugar. Take off the heat just as it starts to foam. Generally cooked over a flame today, it can also be found warming in a pan of hot sand, or a hovoli, to mimic the warm ash of a fire, the traditional cooking method. It is delicious. There is another magical coffee something I am wanting to tell you about, also from Greece. I could not bring it to you because it’s actually cold and frozen: it is called a frappe.The frappe is: Nescafe, milk, sugar and ice, if you take it the standard way. No boiling required, only blendering. Try Astoria.