Greek coffee is a strong brew of coffee, which is served with foam on the top (kaimaki) and the grounds at the bottom of the cup. It is a style of coffee prepared using very finely ground coffee beans without filtering. Making Greek coffee requires a little bit of technique and a lot of “meraki”.
- 1 What is Greek coffee made of?
- 2 What is Greece coffee?
- 3 What is the difference between Greek coffee and regular coffee?
- 4 Why is Greek coffee different?
- 5 Why is Greek coffee so good?
- 6 Is Greek coffee like espresso?
- 7 What is a Greek coffee maker?
- 8 Is it Turkish or Greek coffee?
- 9 What coffee do Greek people drink?
- 10 Is Greek coffee unhealthy?
- 11 Is Greek coffee stronger than espresso?
- 12 Is Greek coffee high in caffeine?
- 13 Who invented Greek coffee?
- 14 Is Greek coffee tasty?
- 15 Do you Stir Greek coffee?
- 16 What Makes Greek Coffee Unique?
- 17 History
- 18 Styles
- 19 Service
- 20 Greek coffee recipe – How to make Greek coffee (Ellinikos Kafes)
- 21 Equipment to prepare Greek coffee
- 22 How to prepare Authentic Greek coffee
- 23 Variations according to proportions of ingredients
- 24 How to Make the Perfect Cup of Greek Coffee: Ellinikos Kafes
- 25 What is Greek Coffee?
- 26 The Method
- 27 What to Serve with Greek Coffee:
- 28 Watch the Video Tutorial
- 29 Reader Interactions
- 30 What is Greek Coffee?
- 31 All About Brewing Greek Coffee
- 32 How To Make Greek Coffee
- 33 Style Variants
- 34 A Greek Coffee Q A
- 35 Get a Cup of Greek Coffee
- 36 Ingredients
- 37 How to Make and Drink Greek Coffee
- 38 You will need
- 39 How to drink Greek coffee
- 40 Different Preparations of Greek Coffee
- 41 Greek Coffee
- 42 How to make Greek Coffee
- 43 PIN FOR LATER
- 44 How to Make Greek Coffee (a simple recipe + cultural tips)
- 45 What is Greek Coffee?
- 46 Some Items To Consider If You Want The Authentic Experience
- 47 Final Thoughts
- 48 Greek Coffee Culture: A Story Of Tradition And Renewal
- 49 A Brief HistoryOf Coffee In Greece
- 50 Coffee in Greece: A Way Of Life
- 51 Greece’s Three Iconic Coffees
- 52 The Frappé
- 53 The Freddo
- 54 GreeceThe Third Wave
What is Greek coffee made of?
Greek Coffee is a rich and bold drink that is made with finely ground Arabica beans. The coffee grounds are the consistency of powder and cooked in a briki (special pot) with water and sugar. It’s the perfect afternoon pick me up served with a sweet pastry.
What is Greece coffee?
Greek coffee, also known as “ibrik coffee” has been around – and remained popular – for centuries. It is finely ground coffee made and served from a “briki”, also known as an “ibrik” (a small brass pot with a long handle).
What is the difference between Greek coffee and regular coffee?
Greek coffee is boiled rather than brewed. Additionally, Greek coffee is comprised of Arabica coffee beans, which are ground down to a very fine powder, thus delivering more concentrated antioxidants per ounce than in a cup of regular coffee.
Why is Greek coffee different?
Because it is boiled, rather than brewed, Greek coffee has a distinctive rich and creamy flavour. Greek coffee is made from Arabica coffee beans, which are ground to a very fine powder (much finer than the coffee grinds in many other countries around the world).
Why is Greek coffee so good?
First of all, Greek coffee is boiled rather than filtered. Lastly, Greek coffee is rich in chlorogenic acid, polyphenols, and other compounds that are excellent for heart health. Drinking more Greek coffee can help protect your arteries, lower your risk for diabetes, and boost your overall health.
Is Greek coffee like espresso?
Since Greek coffee is super concentrated, much like espresso, such a small amount of joe is plenty. The Greek-style beverage you pour into your demitasse cup is served without the addition of sugar and milk since the sugar content is determined before brewing, and honestly, milk isn’t going to work.
What is a Greek coffee maker?
Briki is the traditional coffee pot of Greece for making stove-top coffee. It’s the most essential utensil for making Greek style coffee. You can also find briki coffee pot in enamel or copper/brass versions. Copper/brass briki coffee pots are rare in Greece.
Is it Turkish or Greek coffee?
In Greece, Turkish coffee was formerly referred to simply as ‘Turkish’ (τούρκικος). But political tensions with Turkey in the 1960s led to the political euphemism “Greek coffee” (ελληνικός καφές),” which became even more popular after the Turkish invasion of Cyprus in 1974: ”
What coffee do Greek people drink?
Metrios (Medium): This is probably the most popular way of drinking Greek coffee. Not too bitter, not too sweet – metrios is a coffee where one teaspoon of sugar has been added before boiling the coffee.
Is Greek coffee unhealthy?
“Boiled Greek type of coffee, which is rich in polyphenols and antioxidants and contains only a moderate amount of caffeine, seems to gather benefits compared to other coffee beverages.” The current study provides new evidence showing the link between cardiovascular health and nutritional health.
Is Greek coffee stronger than espresso?
If we will talk about the taste, then yes, Turkish Coffee is stronger than espresso. The Turkish Coffee and Espresso are both rich and flavorful, but they are different in so many ways. From the type of beans, grind size, preparation, and time of preparation, you’ll learn that they are very different.
Is Greek coffee high in caffeine?
No 4: Greek coffee only contains 40mg of caffeine per cup! So, you can enjoy it more often throughout the day, as despite its strong taste it’s quite mild.
Who invented Greek coffee?
Actually, another kind of coffee really deserves to be called Greek as it was accidentally invented by a Greek in Thessaloniki in 1957. He wanted to make an instant coffee but didn’t have access to hot water and ended up shaking the coffee with some cold water and sugar, which resulted in a thick foamy substance.
Is Greek coffee tasty?
What Does Greek Coffee Taste Like? Greek coffee tastes very strong. It uses a high ratio of coffee-to-water (typically 1:10 compared to regular coffee at 1:16) and the coffee isn’t filtered. The mouthfeel is thick and the Greek coffee taste lingers.
Do you Stir Greek coffee?
Be careful not to stir the coffee all the time, while it is roasting. Stir it only at the beginning and then let it heat through. Give a little bit more love and attention to create the right creamy foam on top (kaimaki), which gives Greek coffee a characteristic texture.
What Makes Greek Coffee Unique?
Greek coffee is a robustly brewed coffee that may be found across the country of Greece. It is identical to the coffee offered in neighboring nations, and it is an important element of the country’s cultural heritage and tradition. Travelers are frequently enthralled by the intense flavor and want to take a piece of that experience home with them. Making traditional Greek coffee necessitates the use of a certain type of coffee pot, known as an abriki, as well as a finely ground coffee bean. It may be served with as much or as little sugar as you choose, and you can omit the sugar entirely.
Greek coffee is much the same as Turkish coffee in terms of flavor and aroma. The name “Greek coffee,” like Armenian coffee, Cypriot coffee in Cyprus, Serbian domestic coffee, and Bosnian coffee in Bosnia and Herzegovina, is Greece’s way of claiming ownership of something that is deeply ingrained in their culture. As a result of its striking resemblance to other coffees from the region, the provenance of this variety of coffee is up for debate. Turkmenistan, along with other regions in the Balkans, Caucasus, Middle East, and North Africa, asserts that it was the first to produce the beverage.
For example, when Turkey invaded Cyprus in 1974, it put a strain on ties between Greece and the country that invaded.
- Similarly to Turkish coffee, Greek coffee is brewed using a finely ground coffee bean (sometimes called a Turkish grind).
- Greek coffee is served with grounds in the cup, and it is frequently served in an ademitasse glass.
- Drinking Greek coffee at a leisurely pace makes it an excellent choice for social events.
- In addition, it is frequently provided to visitors and guests in Greek households.
- This provides sufficient opportunity to converse, catch up, gossip, and let the dust to settle.
The procedure for preparing Greek coffee is really straightforward. As it is poured into the cups, thebriki generates a very powerful brew with a thick layer of foam on top, which is split amongst the cups. It possesses three distinguishing traits that are critical:
- Grounds/dregs that collect at the bottom of the cup
- The liquid coffee, which is both robust and thick in consistency
- The foam, orkamaki (pronounced kaee-MAH-kee), which should be dense and creamy
Adding sugar to coffee while it is brewing produces the four primary kinds of Greek coffee, which are distinguished by the quantity of sugar that is used:
- Without sugar, Sketos (pronounced SKEH-tohss) is made with one teaspoon of coffee and no sugar. Semi-sweet: Metrios (pronounced MEHT-ree-ohss), made with 1 teaspoon of coffee and 1 teaspoon of sugar each. Sugary: Glykos (pronounced ghlee-KOHSS), made with 1 tablespoon coffee and 2 tablespoons sugar
- Vari glykos (pronounced vah-REE ghlee-KOHSS) with 2 tablespoons coffee and 3 teaspoons sugar is a very sweet concoction.
Another type of Greek coffee is sweet boiling coffee, which is known as orglykys vrastos (sweet boiled coffee) (pronounced ghlee-KEE-vrah-stohss). This drink has been cooked more than once and does not include any bubbles.
Traditional Greek coffee, like the traditional coffee served in Czech coffee shops, is often served with a glass of cold water. Sweets such as cookies and other baked goods are occasionally offered alongside it. Despite the fact that Greek coffee is generally served black, some young people choose to order a “double” and add milk to their liking.
Greek coffee recipe – How to make Greek coffee (Ellinikos Kafes)
Greece’s national drink, Greek coffee, is a strong brew of coffee that is served with froth on top (kaimaki) and coffee grounds in the bottom of the cup. Coffee produced with very finely ground coffee beans without the use of a filter is known as espresso. “Ellinikos Kafes” is cooked in a special pot known as a briki, which is available in a variety of sizes to ensure the proper quantity of foam is produced. It takes a little skill and a lot of “meraki” to make Greek coffee, but the results are worth it.
Equipment to prepare Greek coffee
First and foremost, make sure you have the proper equipment. Abriki and Greek coffee cups are required for the preparation of Greek coffee. In this case, the coffee cup has a volume of around 2 fluid ounces/ 60-70 mL. The most important piece of equipment you’ll need is a “briki.” It is available in a variety of demitasse cup sizes to ensure that the proper quantity of foam is produced, which is an extremely critical component of the process. The froth (“kaimaki”) on top of a fine Greek coffee is a sign of its quality.
How to prepare Authentic Greek coffee
First and foremost, while making Greek coffee, be sure you use ice cold water. Make use of the coffee cup to accurately measure the amount of water required for each cup of coffee, ensuring that you have the proper proportions. Also, make sure the heat is set at a medium to low setting. While the coffee is roasting, be cautious not to stir it too much or it may burn. Stir it only once or twice in the beginning, and then let it cook through completely. Give a little extra love and care to the creation of the proper creamy froth on top (kaimaki), which gives Greek coffee its distinctive texture and flavor profile.
And don’t forget to serve with a cool glass of water and to drink gently while taking in the full scents and flavors of the mix!
Variations according to proportions of ingredients
In Greece, coffee is made according to personal choice, and there are four primary varieties of coffee available. You will need a different amount of sugar and coffee for each of the types. Experiment with several flavors to find out which one you like. ” Sketos ” (no sugar, no flavoring): If you prefer your coffee without sugar, use just 1 heap tsp of coffee per cup of coffee. The following ingredients make ” Metrios ” (medium sweetness): 1 mound tsp coffee, 1 tsp sugar ” Glykos ” (sweet): 1 heap tsp coffee, 2 heap tsp sugar, a pinch of salt The following ingredients are used to make “Vary glykos” (extra-strong sweet coffee): 3 teaspoons of sugar and 2 teaspoons of coffee.
If you prefer your coffee cold, try my Greek frappe coffee recipe, which you can find here. Print
Cooking Greek coffee (ellinikos kafes) requires a certain amount of technique as well as “meraki.” Discover all of the minor secrets of preparing it the traditional way!
- Water should be filled to the top of a full coffee cup (approximate capacity: 2 fluid ounces/60-70 mL) and poured into the briki
- If you intend to brew more than one cup of coffee, be sure to use the appropriate size briki. Your briki should be large enough to accommodate the foaming and bubbling of the coffee. The ability to generate the appropriate quantity of foam is a critical component of the process. In a large mixing bowl, combine the desired amount of coffee and the sugar
- Whisk thoroughly. Place the pan over medium heat and stir once or twice more to combine the flavors. Allow the coffee to come to a boil without stirring. Make sure you don’t leave the kitchen while cooking. When you notice that the coffee is beginning to froth, remove the briki from the heat and leave it aside until the foam has settled. Then put it back on the stove to heat it up again. Allow the coffee to froth for a few minutes before removing it from the heat. Take care not to let it come to a boil. Allow for 4-5 minutes of resting time after pouring the Greek coffee into the cup, allowing the temperature to decrease a little and the granules to settle to the bottom.
Greek coffee, ellinikos kafes, and how to make greek coffee are some of the keywords to keep in mind.
How to Make the Perfect Cup of Greek Coffee: Ellinikos Kafes
How to Make the Perfect Cup of Greek Coffee: Ellinikos Kafes (How to Make the Perfect Cup of Greek Coffee) Greek Coffee is a robust and flavorful beverage produced from finely ground Arabica beans that is served hot. In a briki (special pot), the coffee grounds are boiled until they reach the consistency of powder, together with water and sugar. If you serve it with a sweet pastry, it’s the ideal afternoon pick-me-up. Make some now by following my simple instructions. Caffeine in Greece
What is Greek Coffee?
Ground Coffee from Greece Arabica beans that have been coarsely crushed into a powder are used to make Greek coffee, which is a distinctive beverage. It has the consistency of flour, and the method by which it is brewed is also quite unique. Briki is an unique pot used to make coffee that is used to slowly boil coffee grinds, water, and sugar (optional) together until a foam (kaymaki) forms on the surface of the liquid. The coffee is then poured into cups, with the coffee grinds sinking to the bottom of the cup.
Briki Pot: a vessel used to prepare Greek coffee.
If your briki is large enough, you may use it to make two cups of coffee at the same time. Aside from that, it is rather simple to brew numerous cups of coffee using the same briki because it can simply be cleaned with warm water after each use. There is just one way to prepare this coffee, and there are three different levels of sweetness:
- Sketos (simple) do not require any additional sugar. It’s just plain black coffee, but it’s a whole lot better
- I teaspoon of coffee and 1 teaspoon of sugar are used to make a semi-sweet version of this recipe
- Making Glykos (Sweet) is as simple as combining one teaspoon of coffee with two tablespoons of sugar.
- Fill the briki with a heaping spoonful of Greek coffee grinds and set it aside. Use an extra teaspoon if you want a stronger brew or if you want a larger cup of coffee. Fill your serving cup halfway with water and place it in the saucepan once you’ve added the correct amount of sugar
- Remove it from the heat by stirring it. Place the pan over medium heat and bring the coffee to a boil twice more. This will result in the formation of kaymaki (froth). Pour the coffee into a serving cup and accompany it with a pastry and a glass of water if desired. IMPORTANT: Once the coffee begins to cook, do not stir it. This will remove the froth from your coffee, resulting in a flat cup of coffee, as the froth (kaymaki) is what gives the coffee its richness and body.
Into the briki, place a generous spoonful of freshly ground Greek coffee. To make a stronger brew or a larger cup, add one extra teaspoon. Fill your serving cup halfway with water and place it in the saucepan after you’ve added the proper amount of sugar. Remove the pan from the heat by stirring it well. Cook over medium heat, stirring occasionally, until the coffee has boiled 2 or 3 times. The kaymaki (froth) will be produced as a result. Into a serving cup, pour the coffee and accompany it with a croissant and a glass of water.
This will remove the froth from your coffee, resulting in a flat cup of coffee, as the froth (kaymaki) is what gives the coffee its richness and body;
What to Serve with Greek Coffee:
While any sweet pastry will go well with a steaming cup of Ellinikos Kafes (Greek Coffee), in Greece, cheese is frequently served with it as well. Here are a few of my favorite posts from the blog to share with you:
- A variety of baked goods like Baklava Spirals, Kourambiedes (Greek Almond Cookies), Loukoumades (Greek Almond Cookies), and Chocolate Zoumero Cake are available.
A variety of baked goods include Baklava Spirals, Kourambiedes (Greek Almond Cookies), Loukoumades (Greek Almond Cookies), Chocolate Zoumero Cake, and more.
Watch the Video Tutorial
- 1 heaping teaspoon Greek coffee grounds
- 1 cup water
- 1 teaspoon granulated sugar, to taste
- Water, granulated sugar, and 1 heaping teaspoon of Greek coffee grounds (to taste)
1 heaping teaspoon Greek coffee grounds; water; powdered sugar to taste;
Want something with the strength of an espresso shot, but with a bit more personality? Perhaps you’re planning a trip and are unsure of what to anticipate when going overseas. However you want to drink it, we’re here to inform you that Greek coffee is a staple of Greek social occasions, and it’s bursting with taste and culture.
There’s an excellent explanation for this! Continue reading to find out all you need to know about the history of Greek coffee, how it’s brewed, and what makes it so unique.
What is Greek Coffee?
Greek coffee is distinctive for a number of reasons, the most noteworthy of which being the extremely fine grind, the brewing technique, and the presentation manner used. For example, unlike a regular drip machine, this type of coffee does not require the use of a filtering mechanism throughout the brewing process. Instead, it’s cooked in a tall, narrow pot known as an abriki, cezve, or ibrik, which can be either red or white. Once boiled, the Greek coffee is served without the use of a coffee filter; instead, the coffee grounds are allowed to settle in the demitasse cup (which is just a fancy term for an espresso cup).
It may also be served with cookies or other sweet snacks as an accompaniment.
The phrase “Greek coffee” is a very recent invention. Until the 1960s, Greek coffee was referred to as Turkish coffee in the country. A vernacular change, however, was brought about by political tension produced by the targeting of the Greek minority during the Istanbul Riots in 1960 and the Turkish invasion of Cyprus in 1970. Because of rising Greek nationalism and anti-Turkish feelings, a concerted effort was made to coin the political euphemism “Greek coffee.” As a result, even commercial efforts recognised and supported the removal of Turkey from Greek culture.
All About Brewing Greek Coffee
There has only recently been a resurgence of interest in “Greek coffee.” Greek coffee was referred to as Turkish coffee in Greece until the 1960s. A shift in vernacular was brought about by political tensions resulting from the targeting of the Greek minority during the Istanbul Riots in 1960 and the Turkish invasion of Cyprus in 1970. The political euphemism “Greek coffee” was coined in response to rising Greek nationalism and anti-Turkish feelings, and it was widely accepted. The mood in favor of eliminating Turkey from Greek culture was so powerful that even advertising efforts recognized and promoted the change.
The initial stage in the brewing of Greek coffee is the same as it is in any other type of coffee brewing routine: grinding the coffee beans. Greek coffee beverages necessitate the use of exceptionally fine coffee granules, which are referred to as a Turkish grind in some circles. These grounds are virtually powdered, and have a texture that is similar to that of espresso powder, but they are not the same product. If you have a cheap blade grinder on your kitchen counter, however, it is unlikely that it will be able to produce such a fine grind of coffee beans as described above.
If you want to get the work done well, you’ll need a high-quality burr grinder – and believe us when we say that you want to get the job done right. If your Greek coffee grounds aren’t crushed to a fine powder, sipping the brew is a complete misery!
Brewing in a Briki
To make a nice cup of Greek coffee, you won’t be able to use a basic coffee maker or a traditional espresso machine. You’re going to need a briki! Basic definition: A briki is just a tall, thin pot with a long handle that bends upward from the edge of the pot’s mouth. These little brewers are typically available in three different sizes: two, four, and six cups. But don’t get the terms “cups” and “servings” mixed up. Traditionally, Greek coffee is served in a demitasse cup, which can hold around three ounces of liquid.
To make it easier for those who aren’t math wizards, we’ll break it down for you: a two-cup briki can serve approximately six people, a four-cup can serve 11 people, and a six-cup can feed 16.
It will be different if you’re using larger cups or full-sized mugs since the math will be different.
The size of the little Greek coffee pot should be sufficient to accommodate the number of serves being brewed plus one; the small amount of additional space is required to allow for the rising of the foam (known as Kamaki).
Demitasse Cups + Serving
As previously stated, demitasse cups are the preferred vessel for the consumption of Greek espresso coffee. These are the exact same cups that are used by most modern coffee shops and at-home baristas to serve their espresso. According to what you’ve already figured, this type of coffee cup is rather little, containing between a quarter and a third of a cup of coffee at the most. Because Greek coffee is extremely concentrated, similar to espresso, a tiny bit of the stuff is more than enough. Sugar and milk are not added to the Greek-style beverage that you pour into your demitasse cup since the sugar amount is decided before brewing and because milk is not going to work in this case.
How To Make Greek Coffee
Knowing a little bit more about this sort of coffee, it’s time to gather all of the supplies and equipment you’ll need to brew a pot of your very own. It’s not a problem if you don’t have much time to spare in your morning routine; it won’t take you long to make a cup of coffee.
- Take your briki out of your bag and fill it with three ounces of water
- Following that, you’ll need to scoop two teaspoons of finely crushed coffee beans and two teaspoons of granulated sugar into the briki that has been filled with water. Place the Greek coffee pot on the stovetop and heat it at a low temperature until the coffee mixture begins to froth
- Remove the pot from the heat. As soon as you notice frothy bubbles forming in the coffee, take it from the fire and set it aside to cool. As soon as all of the bubbles have settled, turn the briki back on and heat it till fresh foam develops. Then, after the second ring of foam emerges on top and the briki is removed from the heat, strain the coffee and pour it into your coffee cup
- Finally, you’ll be able to sit back and enjoy your freshly brewed Greek coffee! Keep a cup of water close, too, because it’s customary to sip on both drinks together.
Take your briki out of the bag and fill it with three ounces of water. You’ll then need to scoop two teaspoons of finely crushed coffee beans and two teaspoons of granulated sugar into the briki, which has been filled with water. Placing the Greek coffee pot on the burner and heating it on a low heat until the coffee mixture begins to froth is a good idea. The moment you notice frothy bubbles forming in the coffee, turn off the heat and allow them to settle. As soon as all of the bubbles have settled, turn the briki back on to heat it till additional foam develops.
Lastly, you’re ready to sit back and enjoy your freshly brewed Greek coffee!
Just remember to keep a glass of water close by, as it is customary to consume the two beverages at the same time.
The Four Kinds of Greek Coffee
- Take out your briki and fill it with three ounces of water
- Pour two teaspoons of finely ground coffee beans and two teaspoons of granulated sugar into the water-filled briki, and set aside. Place the Greek coffee pot on the burner and heat it on a low heat until the coffee mixture begins to froth
- As soon as you notice frothy bubbles forming in the coffee, take it from the heat and let it aside to settle. When all of the bubbles have subsided, turn the briki back on until additional foam appears. Remove the briki from the heat when the second wave of foam emerges on top of the coffee and pour your java into a cup
- Finally, you’re ready to sit back and enjoy your freshly brewed Greek coffee! However, don’t forget to have a glass of water handy, as it is customary to consume the two beverages together
But hold on a minute! In addition to the traditional Greek coffee, there is one additional variety. Because it is created using the double boiling process, we have separated it off into its own category. Glykys Vrastros is a person you should meet (ghlee-KEE-crah-stohss). Because it is cooked more than thrice, it does not have the unique foam that other types of coffee have. It employs the same coffee-to-sugar ratio as Glykos Greek coffee, but it does not have the distinctive froth that other styles do.
A Greek Coffee Q A
Hold on a second! In addition to the traditional Greek coffee, there is another variant available. The fact that it is manufactured using the double boiling procedure merits its own category designation. Glykys Vrastros is a person you should know (ghlee-KEE-crah-stohss). This coffee has the same ratio of coffee to sugar as Glykos Greek coffee, but because it has been cooked more than once, it does not have the characteristic froth that other varieties have.
What kind of beans should you use to make Greek coffee?
When selecting a batch of beans for brewing Greek coffee, the basic rule of thumb is to go for arabica varieties that are medium to dark in roast. However, this does not rule out the possibility of lighter coffee drinkers enjoying this type of brew. In Greece, medium and dark roast beans are the norm rather than the exception; feel free to use whichever roast degree your heart (and taste senses) desires!
Is Greek coffee healthy?
A good rule of thumb to follow when purchasing coffee beans for brewing Greek coffee is to look for medium or dark roast arabica type coffee beans. Although lighter coffee drinkers may not be able to appreciate this type of brew, it does not rule it out completely. In Greece, medium and dark roast beans are the standard rather than the exception; feel free to experiment with whichever roast degree (and taste sensibilities) you choose!
Get a Cup of Greek Coffee
At this point, determining whether or not to drink coffee may seem like a no-brainer in the extreme case. But how do you choose a brewing method? The latter is more difficult to do without some forethought. The next time you’re debating the best way to prepare your coffee, bring out a briki and some fine, powder-like coffee grounds and let yourself be immersed in Greek coffee culture for a while. And keep in mind that this is a social drink that should be sipped at a leisurely pace during social events or in small, intimate neighborhood cafés.
Be sure to share this hot, boiling coffee with some wonderful friends, family, or coworkers to make the experience even more enjoyable.
- Fill your briki with 3 ounces of water
- Set it aside. To the briki, add 2 teaspoons of coffee and 2 teaspoons of sugar
- Mix well. Place the briki on a low heat setting on the stove. Once the coffee begins to froth, remove the briki from the heat for a few minutes to let the foam/bubbles to settle before re-introducing it to the fire. When the foam starts up again, remove it. Serve with a glass of cold water and take pleasure in it
How to Make and Drink Greek Coffee
In recent years, we have learned that coffee, and particularly Greek style coffee, may be beneficial to your health, as a recent research on senior Greeks shown. So, how do you go about making it? First and foremost, taste is subjective, and when it comes to coffee, the possibilities are virtually unlimited. The same is true for Greek coffee; clearly, there will be no milk or syrups added to it, but the ratio of sugar to coffee, the volume of coffee, the length of time it is boiled, and whether or not it has bubbles are all aspects that can influence the flavor and texture of the coffee.
So, in this post, I’ll show you how I brew coffee and then go through the many different ways it may be served in different settings.
You will need
To brew a good Greek coffee, you’ll need a few pieces of equipment.
- A source of natural gas. In Greece, most households used to have gas stove tops, but they have now been replaced by electric stove tops, which I dislike since I can’t see the flame on them. Due to the fact that most individuals no longer have gas stove tops, they rely on what you would call an agazaki, which is a single camping-style gas burner. To make this sort of coffee, traditionally, it is prepared in hovoli, which are simply large vats filled with hot sand. Purchase an abriki, which is a compact coffee maker. Coffee cup, such as an espresso cup or a Greek coffee cup, such as the one seen
*Note Greek coffee does not have any spices added to it such as cardamom.
A source of natural gas In Greece, most people used to have gas stove tops, but they have now been replaced by electric stove tops, which I dislike since I can’t see the flame on the stove top. Seeing as how the majority of people no longer have gas stovetops, they rely on what you would call an agazaki, which is a single camping gas burner. To make this sort of coffee, traditionally, it is prepared in hovoli, which are simply large vats filled with hot sand. Purchase an abriki, which is a little coffee pot.
How to drink Greek coffee
It should not be mistaken with an espresso, which is a little coffee that is eaten fast while standing up, even if it is smaller in size. This coffee is best enjoyed when sitting down and taking it gently. Slowly sipping the coffee will allow you to enjoy the full flavor. Older generations used to swig their coffee loudly, which some people consider to be disrespectful; nevertheless, I find that it really boosts my enjoyment of the coffee. You are finished as soon as you begin tasting the first grinds.
Coffee was customarily eaten twice a day in Greece: in the morning and in the afternoon, after the people had finished their nap.
Different Preparations of Greek Coffee
As previously said, there are several ways to drink coffee (some sources claim that there are 45 distinct methods to prepare Greek coffee), so you may always lower the amount of sugar you use or leave it out entirely. The way I prepare it is regarded to be moderate to strong in intensity. The following are some examples of how it can be consumed:
- Simply put, it is pronounced Sketos: Only coffee, no sugar
- No alcohol. Pronounced clearly and forcefully Variations include: 2-3 teaspoons of coffee with 1 teaspoon sugar
- 2-3 teaspoons of coffee with no sugar
- Spoken in a light manner Elafris (coffee and sugar): 1 to 2 teaspoons of coffee with 1 teaspoon sugar pronounced as “sweet” Glykos are made with 1 teaspoon coffee and 2 tablespoons sugar. Strong-Sweet is how it is pronounced. Variglykos is made with three tablespoons of coffee and three teaspoons of sugar. Yes and No are spoken aloud. Ne ke Ohi (coffee and sugar): 1 teaspoon coffee with 12 teaspoon sugar
- Making and sipping real Greek coffee in a few simple steps.Course:BeverageCuisine:Greek, MediterraneanKeyword:Greek Coffee Servings:1
- Prep Time:3minutesTotal Time:3minutes Recipes can be printed or pinned.
- A full coffee cup of water (about 2 1/2-3 ounces or 75-90 mLs) should be measured out and placed in a briki. If you plan on preparing more than one cup of coffee, make sure your briki is large enough to accommodate the bubbles and froth that will form while the coffee brews. To make one coffee cup, add two tablespoons of coffee and two tablespoons of sugar, and mix until combined. This is regarded to be a moderately strong cup of coffee. Placing the briki on the gas stove and turning it on to a low heat setting
- Allow the coffee to slowly come to a boil (keep the flame very-very low). If you leave the coffee unattended, you will notice that the surface begins to vibrate gradually (I describe it like a volcano waiting to explode). Once it begins to foam, remove it from the heat for a moment to let the foam/bubbles to settle before re-introducing it to the fire and allowing it to begin foaming and puffing again. After that, remove it. This step is critical in order to have a nice cup of coffee. You don’t want to over-boil it because it will lose its creamy/foamy appearance on top, but you also don’t want it to be under-boiled since you will taste the coffee grounds if it is under-boiled. Serve in a coffee cup or mug. If you’re brewing more than one cup of coffee, divide the froth amongst the cups of coffee. With a glass of cold water, place the cup on a tiny saucer and serve right away.
WHEN DID YOU PREPARED THIS RECIPE? Leave a remark or post on Instagram with the hashtag #greekdiet and the name of the restaurant.
Photos by OliveTomato
Elena Paravantes, RDN is a Registered Dietitian Nutritionist, author, and consultant who specializes in the Mediterranean Diet and Cuisine. She received her bachelor’s degree from the University of California, Davis. She has been in practice as a physician, consultant, and educator for more than two decades, both in the United States and in Europe. Her interviews and essays on the Greek Mediterranean Diet have appeared in a variety of media, including CNN, U.S. News & World Report, Prevention, NPR, and Shape.
The American College of Greece and Loyola University have all partnered with Elena in the past.
How to make Greek Coffee
Greek coffee, known as Ellinikos Kaffés (eh-lee-knee-KHOS kah-FESS) in Greek, is considered to be one of the world’s healthiest beverages. Recent studies have revealed that drinking a cup of Greek coffee every day is extremely beneficial to your health and life! In other areas of the globe, Greek coffee is known as Cypriot, Turkish, Armenian, Arabic, Middle Eastern, and other names. However, Greek coffee has nothing to do with any of these nations because the beans are imported from other countries.
- Powder is made by roasting the beans and then grinding them into a fine powder.
- Because there are no spices added to Greek coffee, you can only taste the natural flavor of the coffee.
- To make a decent Greek coffee the old-fashioned method, you would boil it on low heat for many minutes to allow the flavorful compounds to dissolve.
- Heat sources in the olden days included embers from an open fire or an earthenware tray (about 10 cm (4 in) deep) filled with sand as a source of heat.
- Thus enabled for a more uniform and gentle heat distribution than direct heat, and this was referred to as “o” (kaffés sti hóvoli).
- Even while I doubt that there are any kafeneia (pl.) that still make coffee the old-fashioned method “sti hovoli,” some do still use old-fashioned brass or copper briki, and if it is prepared on a gas burner on low heat, you are still lucky to be able to drink a great cup of coffee.
- When visiting a coffee shop or cafeteria, inquire as to whether the coffee is made in a machine or whether it is brewed on a gas burner.
- That’s exactly what my spouse and I do together.
- Providing Greek coffee is a gesture of hospitality and socialization for the Greek people, and when you visit a Greek home, especially in the countryside, the first thing they will ask you is whether you would like to have a cup of coffee with them.
- If you are traveling to Greece or Cyprus and would want to taste a cup of Greek coffee, I recommend that you stop by a “kafeno – which is Greek for coffee shop), which is the local coffee shop.
Because the coffee is made instantly, there is no time for the ground coffee to dissolve, and you will be able to taste the coffee grounds in your mouth.
Due to the current economic climate, it appears that they are attempting to attract clients by returning to previous techniques. I just went to a contemporary coffee establishment where the coffee was made on sand. It was rather interesting. When I walked into the building to take a picture, I was told that taking photographs was not permitted by the management. Caffeine Serving TrayA highly convenient serving tray for drinks is used in Greek kafeneias to serve the coffee and other beverages.
How to make Greek Coffee
If you want to prepare the coffee yourself, start by measuring the water in a demitasse cup and then adding the ingredients in the amounts of your choice. The water should always be at a temperature that is comfortable to drink. It is necessary to have an appropriate briki for the number of coffees we are brewing at any one time. There are several sizes of brikia available, including 1, 2, 3, and 4 demitasse cups. We are unable to prepare one cup of coffee in a briki that is intended for three or four cups.
Seeing as how my husband and I always love to have a double-sized cup of coffee, instead of pouring it in a demitasse cup, I just double the amount of coffee and sugar and pour it into a large mug rather than the traditional demitasse cup.
Types of Greek Coffee:
There are numerous ways to prepare Greek coffee, but the most common are sketos (which means plain), which is served without sugar, me oligi (which means with a little sugar), which is served with 1/2 teaspoon of sugar, metrios (which means medium), which is served with 1 teaspoon of sugar, and glykys (which means sweet), which is served with 2 teaspoons of sugar. Some individuals like stronger coffee (varis), but others want it lighter (elafris), with less coffee or more water, depending on their preference.
- Greek coffee can be prepared in a variety of ways. The most common are sketos (which means plain), which is served with no sugar, me oligi (which means with a little sugar), which is served with 1/2 teaspoon of sugar, metrios (which means medium), which is served with 1 teaspoon of sugar, and glykys (which means sweet), which is served with 2 teaspoons of sugar. Some individuals like stronger coffee (varis), but others want it lighter (elafris), with less coffee or more water, depending on their preferences. While some people want it to be cooked only once, others prefer it to be boiled twice or even more than once (vrastos).
My Greek recipes may be found in two of my cookbooks: «More Than A Greek Salad» and «Mint, CinnamonBlossom Water, Flavours of Cyprus, Kopiaste! », all of which are available on Amazon in various formats. More information may be found here.
- My Greek recipes may be found in two of my cookbooks: «More Than A Greek Salad» and «Mint, CinnamonBlossom Water, Flavours of Cyprus, Kopiaste! », all of which are available on Amazon.com and other online retailers. Please see this link for further information.
- Make use of the appropriate briki size
- Make a mark on the water with the cup you’ll be drinking from
- Heat up the briki with the coffee, tap water, and sugar (if you’re using any) until it’s steaming. Cook on a low heat, stirring occasionally, until the coffee (and sugar) has completely disintegrated
- Remove from the heat and set aside. Once the water begins to boil, froth begins to accumulate on the sides of the pot and the coffee begins to rise towards the center. As soon as it reaches the center, take it from the heat immediately, and For larger quantities, start by dividing a tiny bit between each cup and then filling each cup a little at a time with the remaining mixture
- Demitasse cups should be used for serving. There will be some remaining sediment at the conclusion of the process, which should not be consumed.
*For those who are trying Greek coffee for the first time, start with 1 teaspoon sugar and gradually increase or reduce the amount of sugar used. Never use hot water, and be sure you use the correct size briki. Briki is available in three different demitasse cup sizes: 2, 4, and 6. Always accompany your meal with a glass of cool water. Greek coffee is never served with milk, however you can make it at home with a little milk if you like.
Yield1Serving Size1Amount Per ServingCalories16 Calories per serving Fat0g in total Saturated Fatty Acids0g Trans Fat0g is an abbreviation for Trans Fat0g.
Unsaturated Fatty Acids0g Cholesterol0mg Sodium10mg Carbohydrates4g Fiber0g Sugar4g Protein0g
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Yield1Serving Size1Amount Per ServingCalories16Calories per serving 0g of fat in total. The Saturated Fatty Acids (Saturated Fatty Acids) Glycemic Index: Trans Fatty Acids (Trans Fatty Acids) Unsaturated Fatty Acids (UFAs) Cholesterol0mg Sodium10mg Carbohydrates4g Fiber0g Sugar4g Protein0g
How to Make Greek Coffee (a simple recipe + cultural tips)
Yield1Serving Size1Amount per ServingCalories16Calories per serving 0g of total fat Saturated Fatty Acids (Saturated Fatty Acids) Trans Fat0g is an abbreviation for Trans Fat0g Trans Fat0g Unsaturated Fatty Acids 0g Cholesterol0mg Sodium10mg Carbohydrates4g Fiber0g Sugar4g Protein0g
Yield1Serving Size1Amount per ServingCalories16 Total Fat0g Saturated Fatty Acids (Saturated Fatty Acids) (g) Trans Fat0g is an abbreviation for Trans Fatog. Unsaturated Fatty Acids (UFA) Cholesterol0mg Sodium10mg Carbohydrates4g Fiber0g Sugar4g Protein0g
- 1/4 cup water
- 1 – 2 teaspoons greek coffee (finely crushed)
- 1 teaspoon sugar
- Make a ‘Briki’ by combining ground coffee, water, and sugar. Place the pan over low-medium heat and whisk constantly until the coffee and sugar are well combined. Put down the stirrer
- Allow the foam to rise to the top of the Briki and then carefully remove it from the vessel
- Pour the liquid into your cup and softly slide it down your throat
There are four types of Greek coffee, each distinguished by the quantity of sugar that has been added. The ratio of greek coffee to sugar that I’ve found to be the most satisfying is 1:1.
Recipe for Greek Coffee (Keywords: Greek Coffee Recipe)
What is Greek Coffee?
Greek coffee, which is a cultural product of Greece itself, is unsurprisingly similar to Turkish coffee, which has its origins in the neighboring country of Turkey to the east. After all, for hundreds of years, numerous neighboring countries have claimed ownership of the original recipe. as well as each other’s land (and a variety of political squabbles). However, politics aside, Greece has culturally established a claim to this one-of-a-kind coffee, and they intend to maintain that claim. So, whatever the formal origins of the beverage, we’ll refer to it as Greek coffee.
- Please keep in mind that if you’re interested in coffee recipes from all over the world, you can discover even more amazing recipe ideas here!
- Greece’s version of black coffee is a dark, powerful cup of coffee served with its grounds still in it!
- That’s correct, you sip your coffee with the grounds still in it.
- When making coffee in Turkey, the beans are first finely ground (a grind that is often referred to as a Turkish grind, but again, enough politicking!
What is aBriki(Bree-kee)?
Also known as an acezveoribrik or an abrikiis, this is the vessel in which Greek coffee is prepared. Duh! When you look at it closely, it is a tall, thin pot with a long handle that bends upward from the lip of the vessel. They are commonly available in quantities of 2, 4, or 6 cups. This is significant since the amount of foam that is produced while preparing Greek coffee is determined by the type of briki that is being used. So, if authenticity is important to you and you have a 4-cup pot, prepare four cups of the soup.
Since a result, you should have just enough space to control the foam, as too much excess space might interfere with the foaming process.
Interested in learning more about brikis? Take a look at this article about brikis (1). The traditional way to enjoy Greek coffee once you’ve finished brewing it is in a Demitasse cup.
What are ‘Demitasse’ Cups?
Demitasse cups are little more than an espresso cup, to put it bluntly. That’s correct, those small cups that make you feel like you’re a colossal creature. They’re just what you’re looking for in this recipe! They carry around 2 to 3 ounces of coffee (roughly a quarter of a cup), which is sufficient when you’re drinking something as intense as Greek coffee, which is a good thing.
Would You Like Some Coffee With Your Sugar?
Demitasse cups are nothing more than a smaller version of espresso cups. The small cups that make you feel like a giant. Yes, they are the ones I’m talking about. You won’t be disappointed with them in this recipe! Approximately 2 to 3 ounces of coffee (approximately a quarter of a cup) may be stored in them, which is sufficient when you’re consuming something as intense as Greek coffee.
Some Items To Consider If You Want The Authentic Experience
This recipe appears to be straightforward, but there are a few little but crucial nuances that would make any Greek grandma pleased of your brew – continue reading for more information.
1.Add the Water
Water should be added to your briki in the appropriate amount. The equivalent of a quarter cup of water every (Demitasse) cup of coffee you’re brewing in a single pot of briki works out to around one quarter cup of water per pot of briki. You would want to add around 1 cup of water for every four Demitasse cups you are preparing in a briki that is large enough for four Demitasse cups. PRO TIP: Use the Demitasse cups themselves to measure out the water for the amount of cups you wish to prepare, rather than a measuring cup.
2. Add The Coffee and the Sugar
Fill your briki with the necessary amount of water. If you’re creating a single pot of briki, this equates to around a quarter cup of water each (Demitasse) cup of coffee you’re producing. For example, if you’re preparing four Demitasse cups worth of soup in a briki, you’ll want to add around 1 cup of water to the pot before you begin. TAKE ADVICE FROM THE PROS: Measure out the water for the number of cups you wish to create using the Demitasse cups themselves. This will provide you with the precise amount of water that is needed.
- Sketos: a cup of unsweetened black coffee straight up
- The metric system is as follows: semi-sweetened black coffee, just enough to take the edge off
- Glykos: Coffee with a moderately sweet taste
- Vary Glykos: This is a boldly sweet flavor. Bring on the sweetener
Choose your favorite brew, pour it into the water, and swirl well. NOTE: While there are four standards for Greek coffee, it is very much a matter of brewing it to one’s own personal preference. Consequently, don’t be afraid to experiment with different amounts of coffee and/or sugar in different cups until you discover the right balance.
3.Place Over Heat
Decide on your favorite tea or coffee and pour it into the water while stirring constantly. NOTE: While there are four criteria, Greek coffee is primarily made “to taste,” rather than according to the standards. Consequently, don’t be afraid to experiment with different amounts of coffee and/or sugar in different cups until you discover the right combination.
4. Let the Kaïmaki Rise
The Kaemaki (pronounced kaee-MAH-kee) is the froth that forms on top of the coffee. As the stirred coffee is brought to a boil and the froth begins to rise, the coffee will become more flavorful. When a sufficient amount of foam forms and begins to rise towards the top of the briki, take it from the heat just before it overflows over. Please keep in mind that you are working with little volumes of water. The pot (or briki, to be more accurate) is boiling in this instance, and the watcher is watching it.
And as soon as possible! Keep an eye on yourself, or you’ll find yourself cleaning up after your Greek coffee rather than sipping it. Take a look at this video to learn how it’s done correctly and efficiently.
Distribute the liquid among the Demitasse glasses in a precise and even manner. Use a spoon to divide the foam equally among the cups before proceeding with the recipe. Then pour the coffee out of the cup.
This may seem like a simple and superfluous step to include as part of the formal process, but if you believe that, you are mistaken. Greek coffee should be consumed in the proper manner in order to fully appreciate the experience. You will need two things in order to do this: patience and friends. Okay, so patience is definitely required, but who wouldn’t want to have a cup of excellent brew with a group of fine gentlemen in any case? When sipping your Greek coffee, the most important thing to remember is to take your time with each sip.
You must allow enough time for the coffee grinds to settle to the bottom of the container.
- The froth on top
- The coffee in the center
- And the milk on the bottom. And then there are the dregs, or grounds, in the bottom (.if you allow them time to settle).
Keep in mind that patience is a virtue! Take your time and take little sips from the glass. It’s a part of the whole cultural experience, after all! In Greece, coffee breaks might go up to an hour and a half or more! That will give the earth plenty of time to settle down. as well as to engage in a lot of interesting conversation
Then, when you’ve finished making your Greek coffee, serve it with a tall glass of water and some cookies, baked goods, or other sweets if you want to be truly genuine. Keep in mind, though, that the most essential element is to take your time, sip leisurely, and enjoy yourself as well as the company of those around you. If you enjoy coffee drinks from Greece, you might also enjoy the Freddo Espresso, which is available at the Freddo Espresso Bar. How to make Freddo Espresso is demonstrated here.
How did it stack up against the competition?
- Briki coffee pot is a traditional Greek coffee maker that has been around for centuries. This information was obtained from
Greek Coffee Culture: A Story Of Tradition And Renewal
Coffee is seen as a way of life in Greece. Greek coffee culture has a vital role in both public and private society, according to the country’s government. Throughout history, Greece has embraced coffee in all of its forms, from traditional ibrik coffee to the renowned “frappé” and today’s third wave of coffee. Greek coffee has a long and illustrious history that dates back more than seven centuries and is intimately tied to the country’s recent history. Continue reading to find out more about the history of coffee in Greece, as well as what the current state of the Greek coffee scene is like.
Griega’s Cafetera Culture: A Story of Tradition and Renewal (in Spanish).
A Brief HistoryOf Coffee In Greece
When the Ottoman Empire ruled Greece, the country’s association with coffee began. The first coffee shop – known in Greek as “kafeneio” – opened its doors in Constantinople as early as 1475. (now Istanbul). In Athens, George Misegiannis is the proprietor of Misegianni, a traditional “kafekopteio” (coffee shop). Apparently, there were more than 300 coffee shops in Thessaloniki alone by the seventeenth century, according to him. By the 18th century, the kafeneio had established itself as a well-established Greek institution that served as a hub for social interaction.
- “Kafekopteia” (coffee shops) such as Misegianni began to arise in the late nineteenth and early twentieth centuries.
- Until the 1950s, this was the primary method of consuming coffee, until the introduction of filter and instant coffee.
- This immediately became a popular choice among people all around the country.
- These establishments catered to young Greeks who wished to mingle and become acquainted with American and European popular culture.
- Italian espresso and cappuccino, among other things, were introduced to the city by the famed Da Capo café, among others.
- The freddo is an iced variant of an espresso or a cappuccino that has been a summertime favorite in Greece since its inception.
- It is my understanding that the economic crisis of 2008 had no effect on the popularity and growth of speciality coffee in Greece, according to Iordanis Iosifidis, General Manager of Kafea Terra, a prominent Greek coffee distributor.
- “Greeks like to be anyplace other than at home,” Iordanis explains to me.
Coffee remained one of the few economical recreational activities available to many people across the country as a result of this. You may also be interested in Four Interesting Facts About Coffee in Greece That You Might Not Have Known
Coffee in Greece: A Way Of Life
The Ottoman Empire was the genesis of Greece’s association with coffee. Coffee shops – known in Greek as “kafeneio” (coffee house) – were first established in Constantinople in 1475. (now Istanbul). He is the proprietor of Misegianni, an ancient “kafekopteio” in the heart of Athens’ Plaka neighborhood. Apparently, there were more than 300 coffee shops in Thessaloniki alone by the 17th century, according to my source. It was a well-established Greek institution by the 18th century, and it functioned as a focal point for social interaction among the populace.
- “Kafekopteia” (coffee shops) such as Misegianni first appeared in the late nineteenth and early twentieth centuries.
- It wasn’t until the 1950s that filter and instant coffee were widely available that most people began to drink coffee.
- A national favorite, this soon gained popularity.
- They catered to young Greeks who wanted to mingle and keep up on the latest trends in American and European pop culture.
- Coffee from Italy was introduced to the city through the famed Da Capo café, among other places.
- It is an iced variation of an espresso or cappuccino that has been a summertime favorite in Greece since the 1950s.
- It is my understanding that the economic crisis of 2008 had no effect on the popularity and growth of speciality coffee in Greece, according to Iordanis Iosifidis, General Manager of Café Terra, a prominent Greek coffee distributor.
- According to Iordanis, “Greeks prefer to be anyplace other than at home.” It is their favorite thing to do to go out.
- For many people around the country, coffee is one of the few cheap leisure activities available.
Greece’s Three Iconic Coffees
It has been around for generations, and it continues to be popular now. Greek coffee is also known as “ibrik coffee.” It is finely ground coffee that is prepared and served from a “briki,” which is also called as a “ibrik” in some countries (a small brass pot with a long handle). “The trick is to make it with a gazaki,” Dimitris explains further (a single camping gas burner). Even though many people prepare it on an electric stove top or in a machine, only a gazaki or traditional hovoli (heated sand) can produce genuinely outstanding Greek coffee.” Any decent ibrik coffee, whether served at home or in a coffee shop, requires a thick coating of froth known as “kaimaki” to be poured on top.
Women, whose presence at the kafeneio was frowned upon, would sip the beverage at home while taking a respite from their household responsibilities, according to tradition.
“Ibrik, for me, is a classic kafeneio in the square of a little Greek hamlet,” says Christos from Mind the Cup.
Flavors evoke memories.” The guideline for both preparing and drinking Greek coffee is “siga, siga,” which translates as “slowly, slowly.” This rule applies to both making and drinking coffee.
Patience is required in order to acquire the trademark creamy mouthfeel, as well as to avoid burning your tongue or swallowing a large amount of sediment.
It is a Greek cold coffee drink made with soluble coffee, water, sugar (optional), and milk that is served over ice (also optional). Dimitris Vakondios, a Greek Nescafe salesperson, came up with the idea nearly by accident in 1957, and the rest is history. The simplicity of the frappé is its appeal: it can be made by anybody, anywhere, at any time. Simply combine the water and instant coffee in a shaker and shake well before adding ice, sugar, and milk, if desired. It is also reasonably priced and easily available.
- They would offer individual portions of frappé mix in little plastic packets, which would be sold at a discount.
- “I spent several summers in Greece sipping frappés by the sea,” I recall.
- In Iordanis’ opinion, the problem isn’t a lack of the high standards of quality, freshness, and scent that we associate with speciality foods; rather, the frappé is incompatible with the third-wave “experience.” Anyone can create the frappé because it does not need any specific skills.
- It is simple.
The freddo is, in essence, an iced variant of some of the most popular espresso-based beverages available today. There’s a freddo espresso, a freddo cappuccino, and even a freddo flat white freddo to choose from. It is quite popular in Greece, particularly during the summer months when the temperatures climb to dangerous levels. It is delicious, it can be served at speciality coffee shops, and it can be tailored to the needs of the individual consumer. The beverage may be served with a variety of toppings, including cream, milk, soy milk, chocolate, cinnamon, and even black coffee.
In the words of Iordanis, the freddo was born out of a need to solve a market problem: “Every summer, espresso sales were declining because customers preferred to drink espresso during the colder months.” They’d have something cool and pleasant in the summer, like a frappé, which is a coffee drink prepared with soluble coffee.” A freddo, which is just a double espresso combined with crushed ice, was devised by these guys.” The drink gained popularity almost instantly and has been a national favorite ever since, as well as being a major hit with tourists throughout the world.
GreeceThe Third Wave
There are a slew of successful third wave coffee shops scattered around Greece. When the third wave entered the country, it gained enormous popularity in a short period of time. Iordanis believes this is due to the fact that coffee is such a significant element of Greek coffee culture, and that the country’s taste for good coffee is widespread. Christos argues that it has a strong connection to the concept of filoxeneia and the idea of Greek hospitality. In the third wave of the customer experience, quality is prioritized at all levels, including customer service.
Whenever I asked Christos why he decided to open a specialty coffee shop, his response was succinct and straightforward: “We wanted to brew great coffee and give outstanding service in a nice environment.” Barista training is still quite popular in Greece, and it is often regarded as a highly respectable profession.
He adds that the firm also offers barista training as well as courses in coffee shop management and service to its customers.
Coffee shops may be found almost everywhere in Greece, and they are quite successful.
Coffee and socializing are important aspects of Greek culture, as is the traditional idea of filoxeneia, or Greek hospitality, which dates back thousands of years.
As a matter of fact, it is a way of life in the country, and it will always remain a part of the overall image of Greek life, in one form or another.
Did you like it? Then read An Exploration of Greek Frappés for more information. Kafea Terra and Sarah Charles provided the images for The Perfect Daily Grind. Would you want to read more articles like this one? Become a subscriber to our newsletter!