Greek coffee is similar to Turkish coffee: both are prepared using the stove and are not filtered. This type of coffee can also be defined as Arabian, Cypriot, Armenian or Bosnian, although there are slight differences in the preparation technique depending on the country. Greek coffee is thick, frothy, and is made from coffee beans that have been ground to a fine powder. Unlike American coffee, Greek coffee is meant to be sipped and enjoyed slowly.
Ingrediants
Makes for one cup
- 60 ml of water
- 1 heaped teaspoon (2 g) of Greek coffee
- 1/2 to 2 teaspoons (2.5-10 g) of sugar, to taste
Steps
Part 1 of 3: Choosing the Right Tools
Step 1. Use the correct coffee beans
Greek coffee is different from others in many respects, starting with the variety of coffee beans. Those of the Arabica variety are used, lightly toasted and finely ground. The type of bean, the degree of roasting and the grind contribute equally to creating that unique flavor that characterizes Greek coffee.
- Two of the most popular coffee companies in Greece are Loumidis and Bravo.
- Coffee beans with a higher degree of roasting (medium or dark) are sometimes used, but those with a light roast (light) are more common.
Step 2. Prepare the coffee in a briki
It is a metal saucepan used specifically to prepare Greek coffee in the traditional way. It typically has the shape of an hourglass or cauldron and has a very long handle. Greek coffee is brewed directly in the briki, which is heated on a gas stove.
- You can also use an electric stove, but traditionally a gas stove or an open flame is used.
- If you want to make Greek coffee but don't have a gas stove, you can use a camping one.
- The briki is made in many different sizes, you have to choose the right one based on the amount of coffee you want to prepare.
Step 3. Serve the coffee in a "demitasse"
It is a cup similar to those used in Italy for espresso, but with a slightly higher capacity (about 60-90 ml, while the one for espresso has a capacity of 40-50 ml). Traditionally, the "demitasse" is served resting on a saucer.
You can look for a "demitasse" in a well-stocked kitchenware shop, but you can also use an ordinary espresso cup
Part 2 of 3: Making the Coffee
Step 1. Measure the water
Traditionally in Greece a "demitasse" is used to measure the water needed to prepare coffee. Fill it with water and then pour it into the briki.
By using the same cup in which you will serve the coffee you will be sure to prepare the correct amount
Step 2. Add the ground coffee and sugar
For each cup of coffee you plan to make, measure out a heaping teaspoon of ground coffee. Unlike the Turkish one, there is no addition of spices, such as cardamom, but you can sweeten it if you want. Depending on the degree of sweetness you prefer, add:
- No sugar to taste it strong and bitter ("sketos" in Greek);
- ½ teaspoon (2.5 g) of sugar to make it semi-sweet ("me oligi" in Greek);
- 1 teaspoon (5 g) of sugar for medium sweetness ("metrios" in Greek);
- 2 teaspoons (10 g) of sugar if you like it sweet ("glykys" in Greek).
Step 3. Blend and heat the coffee
Mix the sugar, water and coffee in the briki to mix them. Turn on the stove, adjust the flame to medium level and heat the briki.
- As the coffee heats up, you will see bubbles begin to appear and a slight froth on the surface. Do not stir or move the saucepan, to avoid disturbing the coffee or ruining the foam, which is a fundamental element of the drink.
- Do not let the coffee boil, otherwise the foam on the surface will disappear.
- When the coffee is close to the edge of the briki, remove it from the heat.
Step 4. Serve him in the "demitasse"
After removing the saucepan from the heat, immediately pour the coffee into the cup, including the foam and powder on the bottom. Go slowly so as not to ruin the foam.
If you have made coffee for more than one person, be careful to evenly distribute the foam in the cups. If necessary, use a teaspoon to transfer it from one to the other
Part 3 of 3: Drinking Greek Coffee
Step 1. Drink it in the morning or after an afternoon nap
In Greece, coffee is drunk when you wake up in the morning and then again after resting in the early afternoon.
In most of the cities, islands and towns of Greece, people are used to taking a break between 2 and 5 in the afternoon. Whenever possible, they take a nap and when they wake up they love to drink coffee again
Step 2. Serve accompanied by a glass of cold water
A glass of cold or iced water is usually served together with Greek coffee, depending on the climate. Although it is not necessary, it is often also accompanied with a biscuit or a sweet.
Step 3. Wait for the coffee powder to settle on the bottom of the cup before drinking
Since Greek coffee is not filtered, it is best to wait a couple of minutes after it has been poured into the cup; in this way the powder will have time to settle on the bottom and you can enjoy it without finding it in your mouth.
Step 4. Drink slowly
Greek coffee is meant to be sipped and enjoyed leisurely over a couple of hours. To savor it at its best, drink it in small sips so that it has time to release all its aroma.
Unlike our espresso, which is almost always consumed in a hurry, often standing in front of the bar counter, in Greece coffee should be sipped very calmly, sitting and chatting with friends, family or neighbors
Step 5. Do not drink any coffee grounds left in the cup
When you start feeling the ground powder that has settled in your mouth, consider the finished coffee.
