a copper briki
“A tiny copper briki in which coffee had been boiled three times.” That phrase occurs in my novella, Patrin. I wrote it, remembering how much I’d loved coffee the months I spent in Greece in the last century when I was in my early 20s. I had a sweetheart on Crete — I’ve written about him in my memoir, Mnemonic: A Book of Trees, in the chapter “Olea europaea: Young Woman with Eros on her Shoulder”: “A very old man, a fisherman with a bright blue boat, used to bring me slices of melon when I sat at the dock and read my book. One day he brought his son, whom I will call Agamemnon. He was older, had served in the army, and spoke English only marginally better than my Greek.” I had many cups of coffee with Agamemnon and his father. They made it by spooning coffee into water in a little briki, along with sugar. The briki was placed on a gas burner (Agamemnon and his family owned a small taverna) and brought to the boil, removed, placed back on the burner, removed, and then placed on the burner one more time. It took some time for me to convince them that I wanted mine without sugar — sketos. But that’s how I liked it best. They didn’t drink their coffee quickly, the way people drink an espresso in Italy, but they sat at a table or on a bench, with a tall glass of water, and they sipped the coffee slowly and appreciatively. I learned to do the same. The first few times I had coffee with them, I drank mine right down to the last drop — which was grounds. And I was told not to do that. I soon figured out when to consider my coffee finished. All this is so long ago now but the other day, on Commercial Drive in Vancouver, I was shopping for Christmas presents and as I was about to pay for all the things I’d chosen at the Mediterranean Market (this will be an edible Christmas!), I saw some brikis hanging behind the counter. I asked to see one and as I held in my hands, a whole world came back to me, filled with the rustling of olive leaves, the flavours of retsina and salty cheese, the feel of my body alive in the ocean, and then the company of two men under shade trees in front of Agamemnon’s taverna. Of course I bought the briki and will keep it in my kitchen for the memories it conjures on winter mornings, the taste of strong coffee — sketos — and the warmth of sunlight, almost forty years later.