Instructions

• Greca method — prepare equipment and ingredients: have ¾ cup ground Dominican coffee (44 g) ready and, if using, ½ teaspoon ground nutmeg (optional).
• Fill the greca’s lower water chamber with cold water up to (but not above) the safety valve.
• Put the ¾ cup (44 g) ground coffee into the greca’s middle basket and level it evenly (do not pack tightly). If using nutmeg, sprinkle the ½ teaspoon over the coffee and press lightly to level.
• Screw the greca together tightly, place it on a stable burner over medium heat, and heat until the coffee has finished rising into the top chamber (you’ll hear a gurgle or see the flow slow). Remove from heat as soon as it finishes.
• Serve the greca coffee immediately and add sugar to taste.
• Colador (sock) method — prepare equipment and ingredients: have a second ¾ cup ground Dominican coffee (44 g) and a pitcher or heatproof container ready.
• Place the ¾ cup (44 g) ground coffee into the cloth sock (colador) and position the sock over the pitcher so brewed coffee will drain into it.
• Bring 4 cups (1 liter) boiling water to a boil. Slowly pour the 4 cups of boiling water over the grounds in the sock, allowing the water to drain completely into the pitcher.
• When the water has fully drained through the sock, remove the sock, discard or rinse the grounds, and serve the brewed coffee immediately. Add sugar to taste.