How to Make Greek Coffee: 12 Steps (with Pictures) - wikiHow Choosing the Right Equipment 1 Use Greek coffee beans. Greek coffee is different from other coffee in many ways, and it all starts with the beans. For Greek coffee, Arabica beans are lightly roasted and ground to a fine powder. The type of bean, the roast, and the grind all contribute to the unique flavor of Greek coffee. Two of the most popular brands of Greek coffee are Loumidis and Bravo. [1] Greek coffee does sometimes use dark-roasted beans, but a light roast is more common. [2] 2 Make the coffee in a briki. A briki is a special metal coffee pot that’s used specifically to make Greek coffee in the traditional way. It’s usually an hourglass- or cauldron-shaped metal pot with a long handle. Greek coffee is made right in the briki, which is warmed over a gas stove. [3] You can heat a briki on an electric range as well, though Greek coffee is traditionally made on a gas stove or over an open flame. If you want to make traditional Greek coffee but don’t have a gas stove, you can use a small single-burner camp stove as well.

A briki comes in many different sizes, and you should use the correct size for the amount of coffee you're making. 3 Serve the coffee in a demitasse. A demitasse is a small cup used for serving small amounts of coffee or espresso. Each one holds between 2 and 3 ounces (59 and 89 ml). Greek coffee is traditionally served in a demitasse cup with an accompanying saucer. [4] These small cups can be found in many kitchen stores, but you can also use espresso cups if you don’t have demitasse cups. Part 2 Brewing the Coffee 1 Measure the water. The traditional way to measure water for Greek coffee is by using a demitasse cup to measure. Fill the demitasse with water, and then pour that water into the briki. [5] By using the same cup you'll be serving coffee in, measuring with the demitasse ensures that you make exactly the right amount of coffee. 2 Add the coffee and sugar. For each cup of coffee you're making, measure in one heaping teaspoon of Greek coffee grounds. Unlike Turkish coffee, you don’t add spices like cardamom to Greek coffee, but you can add sugar if you like.

Depending on the level of sweetness you want, add: [6] No sugar for plain, or sketos ½ teaspoon (2.5 g) sugar for half-sweet, or me oligi 1 teaspoon (5 g) of sugar for medium, or metrios 2 teaspoons (10 g) of sugar for sweet, or glykys 3 Mix and heat the coffee. Swirl the coffee, sugar, and water together to combine all the ingredients in the briki. Turn the gas to medium and transfer the briki to the heat. [7] As the coffee heats up, it will begin to bubble and foam as it simmers. Do not stir, swirl, or otherwise disturb the coffee at this point, or you will destroy the foam, which is an integral part of Greek coffee. Don’t let the coffee boil over either, or you'll lose the foam. When the coffee nears the rim of the briki, remove it from the heat. [8] 4 Serve in the demitasse. When you take the coffee off the flame, pour it immediately into the demitasse, along with the foam and grounds. Be gentle so you don’t disturb the foam.

If you're making more than one coffee, make sure you distribute the foam evenly among all the cups. Use a spoon to transfer foam from one cup to another if necessary. [9] Part 3 Drinking Greek Coffee 1 Drink the coffee in the morning or after a nap. In Greece, Greek coffee is typically consumed when you get up in the morning, and then again when you wake from an afternoon nap. [10] In most Greek cities, islands, and towns, the hours of 2 to 5 p.m. are considered quiet time, and many people nap during these hours. After the nap, coffee is served again. 2 Serve with ice water. Greek coffee is almost always served with a glass of cold water or ice water. And while it’s not necessary, the coffee is often served with a cookie or some other type of sweet as well. [11] 3 Let the grounds settle before drinking. Because Greek coffee is unfiltered and served with the grounds, it’s best to let the coffee settle for a minute or two after it’s poured. This gives the grounds time to settle on the bottom, so you can enjoy the coffee. [12] 4 Drink slowly.

Greek coffee is meant to be sipped and enjoyed leisurely over the course of a couple hours. To get the most flavor from the coffee, take small, slow sips so the coffee has time to roll around in your mouth. [13] Espresso, on the other hand, is consumed quickly while standing up, whereas the coffee is sipped slowly while sitting down and chatting with friends, family, or neighbors. 5 Don’t drink the powdery grounds at the bottom. When you get near the end of the coffee, you will run into the powdery coffee grounds that settled on the bottom. When you get to that point, your coffee is finished, as you aren't meant to drink the grounds. [14] Community Q&A How to Make Greek Coffee, Plus Variations How to Make Greek Coffee Sign Up for Our Free Newsletters Thanks, You're in! There was an error. Please try again. Please select a newsletter. Please enter a valid email address. Did you mean ? Greek Coffee | Culture, Recipe, Brands | Health Benefit Print Print Greek Coffee Definition, Recipe and Main Brands Greek coffee is a strong brew. Its serving requires foam on top and sediments at the bottom of the cup.

It’s a unique method of brewing coffee. Its making instructions are very easy to follow. If you pay some attention to details you will look expert! Nowadays, it diminished some kind in popularity. “ Frappe ” instant coffee became the first choice of caffeine drink among the young generation. There is a big discussion about which one is the national coffee drink: Traditional Greek coffee or frappe? Tourists will vote for traditional coffee opposed to many Greeks who go pro for frappe. One thing is for sure. Most of the Greek families will offer you Greek coffee after meal and not frappe. What is Greek Coffee? Greek coffee (“Ellinikos kafes”) is a demitasse cup of coffee. Powder ground coffee cooks in special pot. You serve it in “half cups”. It’s a strong unfiltered caffeine beverage. You make it in a special pot known as “briki”. This utensil helps in creating foam on top (called “kaimaki”). Greek ground coffee manufacturers use light roasted beans for this type of coffee. That’s why the final product has a light brown appearance. Have in mind that Greeks don’t use spices in their coffee (cardamom, cinnamon, cloves etc.).

Greek Coffee History Ottoman Turks introduce Greece to coffee. The country was a part of the Ottoman Empire for almost 400 years (1453 – 1821). Loumidis brothers were the first to introduce ready ground coffee in Greece. In 1913 they came to Piraeus from their village. They learned the art of coffee roasting as workers. By 1919 they had their own first shop selling coffee to the public. Loumidis coffee became the #1 preferable Greek ground coffee in mainland Greece and among the Greek expatriates worldwide. The Samourkas family was the second part of the Greek coffee history. In 1923 the family started a coffee shop business in Athens. Slowly and steady two of the family members proceeded in establishing the BRAVO coffee industry. Under innovative management Bravo succeeded to become a very successful company with loyal customers throughout the world. The company is the second largest exporter of Greek ground coffee worldwide. Up to mid 1950’s Greece was calling this type of coffee with its original name; Turkish coffee. In 1955 Turkey expelled Greeks from Istanbul. The relations of the two nations deteriorated.

Greeks reacted against anything that had the word “Turkish” in their everyday life. It goes without saying that they deleted “Turkish coffee” from the Greek vocabulary. After the Turkish invasion to Cyprus in 1974, Greece permanently established “Greek coffee” as the correct name for its coffee. Greek Coffee Culture and Traditions Coffee in Greece is an important part of its people daily life. A lot of traditions in Greek culture have a starting point with a cup of coffee. It includes many traditions. Neighborhood relations, coffee shop male gatherings, weekend visits and consolation events are a few of them. Greeks serve their traditional coffee in a thick cup for a useful reason. It should stay the longest possible. They sip it slowly and do not just take it as a shot like espresso. A) Neighborhood Relationships and Greek Hospitality A very significant tradition in the Greek culture is neighborhood relations. Daily invitations for morning coffee break are very common among women neighbors. It’s a means of exchanging news and local gossips. Needless to say that non-participants find difficult time in the community. Greek households propose a coffee treat to the guests they happen to have as an act of hospitality. This is a very strong tradition, mainly in the villages.

The toast “To your good health” is the correct way of addressing the landlords. B) Traditional Coffee Shop – “Kafeneio” Greek coffee prepared in “kafeneio” on hot sand (“hovoli”) Cafes in Greece are a major part of the Greek culture. “Kafeneio” is the traditional local coffee shop. It is the meeting place of the older male generation. Over the enjoyment of their traditional coffee they can do lots of activities: Read newspapers. Discuss (loudly most of the times) about current country’s or local events. (Politics and soccer are the most favorable topics). Play cards or backgammon. Here you can taste Greek coffee made in copper briki. In some occasions, if you are lucky, you can taste coffee in “hovoli” (hot sand). Its serving requires traditional thick white demitasse cup. (It’s a special very thick cup that holds coffee warm for long time). In “kafeneio” you can enjoy a double dosage (“diplos”) of Greek coffee with the right texture. Its special cup (thick, heavy, narrow top, wide bottom) can hold foam on a large surface.

Note: Regular coffee/tea cups don’t have these small details for the right double Greek coffee. In the villages and the islands you usually find “kafeneio” at the central square. Ouzo, local brandy and beer are some other drinks that you can find in A Greek coffee shop. A small “meze” plate accompanies these alcoholic beverages. It usually includes a few olives, some feta cheese, tomato and cucumber slices. C) Weekend Visits with Greek Coffee Grounds Reading Saturday or Sunday afternoon coffee invitations are very popular in the Greek culture. The hostess serves Greek coffee with pastries (savory and sweet) over long chats on recent events or family affairs. A successful Greek coffee gathering should end with cup readings. If there is an “expert” in the group things will get much better. Guests enjoy interpretations of their coffee grounds with seriousness, fun and lots of jokes. Coffee cup reading is a very serious matter in the Greek culture with lots of followers (mainly female Greek population). The procedure is the same as I described it in full details in my special coffee reading webpage . There you can get all the information you might need plus a FREE list of 200+ symbols.

Most of the Greek coffee readers follow this cup division pattern: –HANDLE AREA = Events that are happening right now. –FRONT RIM AREA = Future or sudden events with no relation to the home environment. Rim area = Positive meaning. –RIGHT handle area = Today or near future (tomorrow up to a week). Sides of the cup = Present or near future events (up to 2 week time). Bottom of the cup = Long future events (up to 1 month time). Bottom area = Negative meaning. D) Consolation Events Greek culture calls for coffee after funerals or memorial services. Family members and friends gather in the house of the dead (or any other place that the family announces). They drink coffee with special dry cookies (“paximadia”) in Memoriam of the deceased. A shot of local brandy/cognac accompanies the serving tray. Greek Coffee Recipe – Ellinikos Kafes This is an easy to follow guide on how to make the best Greek coffee. The recipe is authentic. The final result will make you look professional.

The needed utensils Before you proceed with the recipe you should have the two necessary equipment (briki & demitasse cup) and of course the main ingredient that is Greek ground coffee. Briki – Long-handled Greek coffee maker. Greek households prefer their briki pot made of stainless steel. Depending on the quantity you will make you need and the equivalent size of briki coffee pot. Two different sizes are a MUST to own to fulfill any kind of orders. Cup – Demitasse cup (“half cup”) or Espresso style cup. The classic Greek cup asks for thick porcelain. Its color is mostly white and some times with ancient Greek culture patterns. The traditional coffee shops mainly use the plain white (usually with coffee brand logos). A nice substitute to them could be the white cup . It is easier for you to find in many different stores. Nowadays, contemporary Greek households often use espresso cups with floral and neutral decorations to serve the coffee. Ground Coffee – There are many choices in eBay if you are not able to spot it in the ethnic food sections of supermarkets. Greek households are not favoring the use of hand-mills to grind roasted coffee beans. They mostly buy the commercial Greek brands of ready ground coffee.

The recipe 1 demitasse cup (espresso cup) of drinkable bottle water. 1 heaped teaspoon of Greek ground coffee. Sugar according to your taste. (1 teaspoon is the most common amount). How to make Greek coffee: 1) Put water, ground coffee and sugar (if used) into a 1-cup sized Greek coffee pot (“briki“). NOTE: Never use a big size briki for small quantity of coffee. You will end up with a boiled black beverage without foam. 2) Place briki on gas stove, low heat. (Avoid electric type appliances if you can. They are very difficult in controlling the rising foam. Lots of Greek households use the small camping gas stove burner (“gazaki”) for this task. 3) Stir well with a teaspoon to dissolve all the ingredients. Stop stirring and place the teaspoon aside. You won’t stir again. You will ruin the heart of the coffee; “kaimaki” (foam). The cooking process 4) Simmer and pick up the briki a little bit off the flame to avoid boiling. Continue simmering. You will see an outer rim ring of foam.

5) Lower the heat a little more and watch carefully the foam ring which closes and pushes coffee up. 6) Take the briki off the heat quickly. The ring shouldn’t close completely. (That’s where the spillover might happen if you don’t act fast). 7) Turn the briki around for a few times. The foam should settle down. 8) Pour half of the coffee with most of its foam into the cup. (Rich foam always means successful making). NOTE: If you make 2+ cups this step is extremely important. You have to spread the foam among the cups. Non-experts should use a teaspoon to help them distribute the foam. 9) Return briki to the heat. 10) Simmer again. The remaining foam in the briki will start rising up. Wait to reache the stage of boiling point and remove. 11) Fill up the cup by pouring coffee from a height of 3 inches to create bubbles on the foam. (Greek pop culture considers bubbles as a sign of love and wealth). 12) Serve with a glass of cold water and a Greek cookie or even better with a spoon sweet. NOTE: Traditionally, Greeks DO NOT accompany their coffee with candy delight.

There are some exceptions in certain geographical areas that are under Turkish culture influence. Watch this video to learn from a Greek lady the basic steps of the traditional making of Greek coffee. Greek Coffee Sweetness Guidelines Your sugar preference is the number one question you will get in ordering Greek coffee. Unfortunately, you cannot add sugar in the ready coffee. The stirring will ruin the foam and “disturb” the bottom grounds. Here are four ways that the majority of the Greeks use to order their coffee: “Sketos”: Plain. Without any sugar. “Me oligi”: With little sugar. 1/2 teaspoon. “Metrios”: Medium-sweet. 1 teaspoon of sugar. “Glikos”: Sweet. 2 teaspoons of sugar. A few more ordering variations exist mostly among the clientele of a coffee shop (“kafeneio”). The orders mainly describe dosage amount of ground coffee and the quality of the foam. Here are two examples: “Vari glikos”: Heavy-Sweet. 2 teaspoons coffee – 3 teaspoons of sugar. “Gliki vrastos”: Sweet-with little foam. (Rising the foam 3+ times) Where to Buy Greek Coffee You can find Greek coffee brands in specialty stores (Greek or Mediterranean delis).

Some major supermarkets include them in sections like “Ethnic Food”. You don’t have these purchasing options for any reason? You can buy Greek coffee online from my exquisite specialty store that I created. Home Greek Coffee Serving The Greek households traditionally serve the coffee to their guests on trays with Greek key motif or plain ones. DO NOT confuse them with the Turkish trays which have heavy Ottoman decor. Chrome or silver plated even stainless steel trays are very common in Greek households. Small touches of Greek culture patterns / motifs give a big plus in the coffee presentation. A cold glass of water always accompanies Greek coffee. Small desserts are a part of the scene as well. The most common of them are: Greek butter cookies (“koulourakia”). Non-dairy, grape molasses cookies (“moustokouloura”). Traditional spoon-sweets (“glyka koutaliou”). Chunks of preserved fruits or vegetables in heavy syrup. Greek Coffee Health Benefits In recent years Greek coffee gained a lot of respect regarding health benefits. The Ikaria study and Dr. Oz TV episodes gave it a new perspective. Dr. Siasos analyzed the advantages of Greek coffee in his study of the Ikarians.

The conclusion of his research ended with one fact: “Greek coffee could be a key for long life“ TV personality Dr. Oz pointed out the health benefits of Greek coffee. Heart health and Greek coffee have a strong association. The word “super-food” started showing around in many internet forums and blogs. Greek Coffee for Longevity: the Ikaria Study Greek coffee might offer heart health benefits. Dr. Gerasimos Siasos contacted a research study that shows a positive connection between consumption of Greek coffee and good cardiovascular health. Vascular Medicine journal published his results in March 18, 2013. (Full article at: ) Dr. Siasos (Professor at the University of Athens Medical School) and his team went to the Greek island of Ikaria for their research. They found 142 volunteers (71 men-71 women) who lived in the island continuously. Their age was over 65 years old. Why Ikaria and not any other Greek island? The reason is that simple. The Ikarians have the highest healthy longevity in the world. Approximately one third of the inhabitants are 90+ years old.

The results showed that 87% of the participants who consumed Greek coffee daily had better endothelial function . The study presented reduction of heart disease and risk of heart stroke in comparison with different types of coffee consumers. Greek Coffee: Dr. Oz Gives His Opinion on its Health Benefits In April 2013, the famous Turkish-American cardiologist Dr. Mehmet Oz stated in his TV show that boiled Greek coffee has the elixir to longer life. Its main benefit according to Dr. Oz is its ability to reduce the chance of a heart disease. He suggests a dosage of three to five demitasse cups per day. (Note: 1 demitasse cup = 2 fl. oz. / 60 ml). For Dr. Oz Greek coffee is healthy and extends life. He based his statement on two facts: First, coffee boiling extracts lots of nutrients. Second, the powder coffee grounds give more concentrated antioxidants per ounce of drinking liquid. He stressed out the low caffeine content of the Greek coffee. This detail contributes a lot to its health benefit picture. (According to caffeineinformer.com 1 cup of Greek coffee (“Metrios“) contains 50 mg of caffeine).

Save The Basics of Greek Coffee - Definition and Examples By Lindsey Goodwin Question: What is Greek Coffee? A friend of mine recently visited Greece and raved about the "Greek Coffee" that they served in all the cafes. He said it was some kind of a local delicacy and that he has never tried anything like it back home. What exactly is Greek Coffee, and how do I make it? Answer: Greek Coffee is basically the same thing as Turkish Coffee. Like Armenia's "Armenian Coffee," "Cypriot Coffee" in Cyprus, Serbian "Domestic Coffee," and "Bosnian Coffee" in Bosnia and Herzegovina, the term "Greek Coffee" is Greece's way of laying claim to something that is very much a part of their culture, even though Turkey (which, along with other areas in the Balkans, the Caucasus, the Middle East and North Africa, claims to be origin of the drink) has often had dicey political relationships with these nations.

(For example, Turkey invaded Cyprus in 1974, straining relations between Greece and Turkey, and prompting the name change from "Turkish Coffee" to "Greek Coffee.") Like Turkish Coffee, Greek Coffee is made with a fine grind of coffee (sometimes called a "Turkish grind") that is boiled in a tall, narrow pot known as a briki, cezve or an ibrik . continue reading below our video Why the Vitamix is Way Cooler Than You Even Thought Greek Coffee is served with grounds in the cup (often a demitasse cup ), and the grounds are allowed to settle as the coffee is slowly sipped. The relaxed pace of drinking Greek Coffee makes it ideal for social gatherings, so it is not uncommon to see people conversing over Greek Coffee at a local cafeteria (a Greek cafe for men and women) or kafeneio (a Greek coffee house for men), and Greek Coffee is often served to visitors and guests in Greek homes. One study showed that the typical Greek coffee break lasted over 90 minutes -- ample time to chat, catch up, gossip... and let those grounds settle.

There are four main styles of Greek Coffee: Unsweetened, or sketos (pronounced SKEH-tohss) Somewhat sweet, or metrios (pronounced MEHT-ree-ohss) Sweet, or glykos (pronounced ghlee-KOHSS) Very sweet, or vary glykos (pronounced vah-REE ghlee-KOHSS) Another variation on Greek Coffee is sweet boiled coffee, or glykys vrastos (pronounced ghlee-KEE-vrah-stohss), but this drink is boiled more than once, and it is missing its foam, which is one of the three main parts to Greek Coffee: The grounds / dregs, which settle to the bottom of the cup The liquid coffee, which is strong and thick The foam (or kaïmaki, pronounced kaee-MAH-kee), which should be rich Greek Coffee is typically served with a glass of cold water (much like coffee is served is Czech coffee houses) and is sometimes served with sweets (such as cookies). It is traditionally served black, though some young people prefer to order a "double" Greek Coffee and add milk to taste.

You can learn to make your own Greek Coffee with this excellent photo tutorial on How to Make Greek Coffee from Nancy Gaifyllia, About.com's former guide to Greek Food. If you're interested in learning about another style of coffee that's popular in Greece, the Frappe, check out these video recipes for Espresso Frappes and Cherry Frappes . Traditional (and Not So Traditional) Greek Coffee in Athens | Culinary Backstreets Ask CB: Greek Coffee in Athens? By Despina Trivolis February 19, 2013 Dear Culinary Backstreets, I keep hearing about Greek coffee but is it any different from Turkish coffee? And do most Greeks actually drink Greek coffee these days or do they drink other types of coffee? Greek coffee is exactly the same as Turkish coffee – and it was in fact called just that in Greece until Turkey invaded Cyprus in 1974, at which point, for political reasons, the Greeks decided to rename their coffee “Greek coffee.” The process and preparation, though, are identical to the Turkish way. To make this thick brew, coffee beans are roasted and very finely ground.

Then the coffee, sugar and water are mixed in a special tiny aluminum or copper pot called a briki and prepared over low heat. The amount of sugar used is according to taste and it must be added at the beginning (not after brewing, as with other types of coffee). You can order your coffee prepared one of four ways: sketos (plain – no sugar), me oligi (a little sugar, i.e. half a teaspoon), metrios (equal amounts coffee and sugar) or glykos (very sweet – more sugar than coffee). Due to Greek coffee’s strong flavor, most people like to order it with at least a little sugar, otherwise the taste is almost bitter. Unlike in some other countries in the region, Greek coffee is made plain, without cardamom, pistachios or other spices. Although it is usually served in a tiny demitasse cup, it is not meant to be drunk as a shot but to be sipped slowly, something that goes perfectly with Greek coffee culture. Going out for coffee is in fact one of Athenians’ favorite pastimes, and, in nine out of ten bars and cafés, the coffee is excellent.

Traditional Greek coffee is still served in most coffee places – although these days, a lot of the modern venues tend to compromise on quality by making it in an espresso machine. If you’d like to try Greek coffee prepared in the traditional way, simmered over low heat in a briki, I recommend a trip to my favorite dairy bar, Stani . Or, for even more atmosphere, head to Glykys, a café located on a beautiful cobblestoned side street in Plaka with a cozy courtyard full of flowers and old-fashioned chairs and tables. This being said, Greek coffee is no longer very fashionable among Athenians. The traditional brew was first undermined by the frappé, a chilled concoction that took Greece by storm in the late ’60s and ’70s and hasn’t completely let go since. To make it, instant coffee, sugar and water are mixed together in a shaker or by hand until as frothy as meringue; the coffee is then poured into a tall glass and then ice and evaporated milk are added according to taste. By the ’80s, the frappé was the number one coffee of choice in the Greek capital.

In the ’90s, influenced by international trends, Greeks started drinking espresso and cappuccino. The last decade has seen espresso freddo (iced espresso) and cappuccino freddo (cappuccino with plenty of ice, topped with frothy cold milk) overtaking the frappé as the cold coffees of choice, especially among younger Greeks. A takeaway coffee from a café should cost no more than €2.50. If you choose to sit down, the price will be somewhat higher but, again, you shouldn’t have to pay more than €3-5, depending on the neighborhood. It is no surprise that none of the big international coffee chains that have opened have managed to crack the Greek market; the local coffee – be it traditional Greek coffee, plain filtered coffee or espresso freddo – is stronger, of better quality and cheaper than that served by places like Starbucks. In addition, local chains have mushroomed over the last decade and during the economic crisis international brands simply have not been able to compete on value for money – or in mastering the fine Greek art of frothing a frappé.

The Greek Coffee Culture > at the cafe | HomeboyMediaNews trackback Greek cafes are very popular all around Greece, in the mainland and in the islands. For a Greek person, it is not simply a place where you drink or buy coffee. It is a social gathering where people meet up to relax, have a drink or dessert or snack and discuss political issues, world problems, personal issues or for a gossip. This is where Greek people ‘chill out’ and let go of life’s troubles. So, it is usually a place with a lot of noise. The Kafenio is a place where men usually go to have coffee. One can almost call it ‘a boys’ coffee club’. Of course they will serve coffee to a woman, however it is generally a place where men go to relax away from work and their wives. There they drink coffee or have a beer with their friends, play cards, “tavli”, the backgammon, and sometimes play with their ‘worry beats’. You tend to see many older men in the kafenio and that’s because they are usually retired and spend many hours of each day there. The Greek coffee they drink has been around for centuries.

Dated back to the Byzantium times it is a coffee ‘adopted’ by the Greeks from the Ottoman Empire. However the Greek coffee has a different texture to that of the Turkish coffee. There are many types of coffees in Greece, but there are three main ones: sketos which is plain Greek coffee, meaning with no sugar, metrios which is medium Greek coffee, with a little bit of sugar, half to one teaspoon and glikos which is sweet Greek coffee, with lots of sugar, one or two teaspoons. How is it made? Very simple, using a small metal saucer with a handle called the ‘briki’. Once ingredients are added, water, coffee and sugar, and froth is formed, it is removed from heat and served in little tiny cup and saucer. The perfect Greek coffee tends to have a little froth on top. If overcooked, the froth disappears. Greek coffee is always serveed with a glass of water. Greek ladies also like to dip a biscuit, either sweet or savoury, in their coffee. Sometimes they will tip the cup over and ‘read’ the shapes left behind by the coffee residue, apparently predicting the future.

This has nothing to do with the Greek Orthodox Christian Church, nor the Christian faith. It is simply a social passing time, just another excuse to talk! Ordering a coffee in a Greek cafe is simple, but it may be all Greek to you! Check our Learn to speak Greek category and voila! You will be able to speak Greek like a native, maybe even better than myself! Share this: 29 Traditional Greek Foods You Must Eat in Greece Previous Next 29 Traditional Greek Foods You Must Eat in Greece Call me crazy, but prior to traveling to Greece I had no idea how delicious the food would be. But, by the third trip to the Mediterranean country there was a deep love fest forming for the tasty traditional Greek food. My days (and nights) were filled with moussaka, tzatziki and frappes. My stomach couldn’t have been happier. Greek food spreads its culinary influence throughout Europe and beyond. With an age old tradition, Greek foods have been greatly influenced by both Eastern and Western cultures. Fresh vegetables, fishes & seafoods play a significant role in the cuisine mostly because of its long coastline while meat is treated as less popular, with the exception of lamb. However, flavors of Greek foods changes with season and geography.

Here are some of the favorites not to missed when traveling through Greece: Traditional Greek Foods Anne H. Putnam Amygdalota is gluten-free almond cookie that is wildly popular in Greece and are the perfect match to a warm cup of Greek coffee. Whether it is a family or friends gathering, Amygdalota reflects the images of good times warm relationships. This food may vary a bit in different parts of Greece, but almonds being the dominant ingredient throughout the regions. Catherine Sharman Baklava mostly contains nuts and butter along with sugar. After baking, sweet syrup is poured over it so that the syrup can be absorbed by the crispy layers of phyllo. It is probably the most popular food item among all Greek desserts. It brings a festive mood in the dining room through its exquisite flavor and flaky crust. Alpha Bougatsa is a kind of sweet pie (less sweet if you consider Greek standard) made of phyllo pastry & semolina custard. This is a kind of food that tastes good in daytime, delicious at late night and best enjoyed with pleasant memories. If you want to eat this pie from roadside food court you will also get a sprinkle of powder sugar and cinnamon on top.

Konstantina You are going to add this veggie starter in the list of our favorite dishes. This is a very popular Cretan meze, found in most (if not all) Greek restaurants. Your taste buds will be mesmerized by its flavored texture, salty & tasty feta cheese with a bit of fresh mint. The original kolokythokeftedes must be crispy on the outside with a creamy texture on the inside. . . . 5. Dolmadakia (Stuffed Grape Leaves) This is another sign of the versatile nature of Greek food. Dolmadakia are tiny dolmades that are made of stuffed grape leaves. Inside the leaf you will get meat of ground lamb or beef (sometimes both) and rice stuffing. Traditionally, this food item is served as appetizer with lemon wedges. . . . 6. Tomatokeftedes (Santorini Tomato Fritters) Tomaotokeftedes or tomato fritters are traditional meze and main course vegetarian food item in Santorini and Syros. Proper draining of tomato is essential for preparing this delicious food item. These fritters have rough edges with bits of mint, tomato and onion chunks. … 7.

Ellinikos (Greek Coffee) Ellinikos is still the most favorite style of coffee adopted in Greece. The coffee is served in the traditional long handled coffee copper pot which is known as briki in Greek. There are three different tastes of Ellinikos like Vari Glyko which means strong & almost honey sweet, Metrios meaning medium sweetness and Sketos mening without sugar. … 8. Greek Fava Dip (Yellow Split Pea Puree) This mouthwatering vegetable dish, made with yellow split peas, is mostly popular on the Greek island of Santorini , however, remains dominant in terms of popularity all across Greece . It is creamy with spectacular taste—great starter for winter days. Enjoy this Fava Dip as an appetizer or dip with a drizzle of extra virgin olive oil. … 9. Feta Me Meli Another Greek food item that can be tasted as dessert or an entrée. Feta is wrapped in filo pastry before oven baked and honey is drizzled over it. The optimum balance between salty feta and sweet honey creates a mesmerizing taste. . . . 10. Frappe Frappe is an iced coffee drink that makes your hot summer days comfortable.

Two main components of Frappe are water and instant coffee granules. Once mixed it becomes addictive, delicious and frothy. With such a strong appeal it’s a perfect pick-me-up drink without extra calories. garrett zeiglar Galaktoboureko is a great Greek dessert with crispy perfection. Take a mouthful bite of Galaktoboureko and let your mouth be filled with its juices. This age old Greek dessert is made of crispy phyllo sprinkled with melted butter. Greeks use the most creamy custard & scented syrup to increase the taste of this food by many folds. … 12. Greek Salad (Choriatiki) Greek salad is a must have for Greeks with almost every meal. Choriatiki are made of tomatoes, olives, cucumber and a large piece of feta cheese and served undressed. Dressing left at person’s choice hence all restaurants serve vinegar, salt, pepper and olive oil with the salad. With the tradition of being a starter, Greek salad can also be a great side dish. stu_spivack Gyros are comparatively less pricey and so yummy! When the meat is roasted vertically and turning on the spit it is known as Gyro.

Wait, it is not done yet. Slices of gyro then placed in pita with various taste enhancer including sauce, onions, lettuce, tomatoes and potato chips. . . . 14. Halvas You will be surprised by the deliciousness of such humble food especially when you are looking for no dairy, no butter and egg free dessert. Halva is a great combo of four ingredients: oil, semolina, sugar and water. You will be mesmerized by the taste of these four ingredients when combined. In simple words, halva is semolina pudding which is sweetened by syrup and studded with nuts. melissa This is one of the most popular Greek desserts made with a special type of pastry called Kantaifi. When rolled up the pastry resembles shredded wheat. A delectable nutty center is rolled inside crisp, thread like strands of pastry, baked, and then soaked in sweet syrup. The pastry is full of strand so there is always a chance to get messy when you eat this. So don’t try too much to pull them or cut them. . . . 16. Keftethes (Meatballs) Give this juicy and crispy Greek meatball a try and bring a delicious twist to your plate.

Keftethes is mainly a Greek appetizer served with creamy sauce and pita breads. However, this item can also be eaten as a full meal with basmati rice and Greek feta salad. Eliza Adam Pasteli is Greek delicacy made of mainly two components; honey and sesame seeds. These pasteli are known as the original power bars in Greece . In additions to honey and sesame different nuts like walnuts, almonds or pistachios are used to bring more variety. Pasteli fits very well as an accompaniment to tea. It can also be eaten as candy or lunchtime snack and energy booster. . . . 20. Pastitsio Pastitsio is a baked pasta dish including ground beef and béchamel sauce. This mouthwatering food is something you can enjoy in every season. The food item is served with mixed green salad dressed with wine vinegar and virgin olive oil. steve wilde An age old wine bearing all rituals and cultures of ancient Greece for more than 2000 years. The unique test of this wine is believed to have originated from sealing wine vessels with Pine resin. Pine resin prevents air from entering into the bottle while infusing the wine with resin aroma.

This wine matches superbly with dishes containing mint, rosemary and dill. . . . 22. Revani Revani is a very popular dessert which is nutty and grainy with some lemony flavor. This moist cake is sweetened by simple syrup flavored with orange zest. This is not an overly sweet desserts and it is indeed a delightful addition to any dining table. . . . 23. Saganaki – Fried Cheese This is the food that holds the attention of all cheese lovers. Sagnaki is mostly an appetizer that is prepared in two-handled small frying pan. This beloved traditional Greek food is prepared in less than 10 minutes while using only two ingredients—flour & cheese. Sagnaki refers to many dishes (which are mostly appetizers) like Shrimp Sagnaki, Mussels Sagnaki etc. However, the most famed one is this Cheese Saganaki. . . . 24. Souvlaki Souvlaki is a very popular Greek food available in street side restaurants. The dish is well cooked with seasoned meat and then flavored with tzatziki sauce. In Greek language Souvlaki stands for ‘meat-on-a-skewer.

Most Greek people call any type of pita wrapped meat a Souvlaki. However, they somehow distinguish the name by the meat that is used. As for instance, Souvlaki with pork skewers or Souvlaki with chicken Gyros. vegan feast catering Spanikopita or otherwise known as Greek spinach pie is a traditional yet delicious recipe. With its versatility the dish matches with every time of the day. Be it dinner, as a snack or starter Spanikopita will definitely satisfy your taste buds. Feta cheese, butter, olive oil all are mixed and baked until golden crispy perfection. . . . 26. Tiropita Tiropita otherwise known as ‘Greek cheese pie’ is traditionally popular throughout Greece that can be eaten as a starter or a mid-day snack. This feta cheese food comes into different shapes & sizes. When it is rolled into individual triangular servings that’s when it is called Tiropita. The main ingredient used in this recipe is various types of cheese (feta cheese mostly). Melted butter and olive oil are also used while preparing this mouthwatering dish. . . . 27.

Tzatziki Tzatziki is one of the classic Greek sauces or appetizers with as many varieties as there are cooks who prepare it. Basically, this spectacular food item is made of thick strained yogurt, garlic, olive oil as well as fresh dill. Although it’s a combination of various ingredients but it is simple to prepare and is able to rock any get together. 28. Yiaourti Me Meli Yiaourti Me Meli literally means yogurt with honey. This is simple filler which is rich in protein with creamy sweet flavor. You can take this food in breakfast or as a dessert. Yiaourti Me Meli is a healthy combo of Greek yogurt, honey and walnuts. The subtle sour taste of yogurt, the sweetness of thyme or wildflower honey, the depth & complexity of walnuts—altogether it is a food from heaven! . . . 29. Yemista Yemista is a traditional recipe for Greek stuffed tomatoes that comes with vibrant colors and juicy flavors. Instead of tomatoes other vegetables are also used and baked until it turns to brownish color. The stuffing can either be with rice and various herbs or it may contain minced meat.

There are countless variations of Yemista and you are allowed to experiment with different types of herbs & spices. How to Make Greek Coffee | Greek Recipes How to Make Greek Coffee Greek coffee is a strong brew, served with foam on top and the grounds in the bottom of the cup. Although it can be made in a different pot, the traditional small pot (shown in photo) is best because it allows the proper amount of foam, which adds to the unique taste. What You Need to Make Greek Coffee: Greek coffee A briki (μπρίκι, pronounced BREE-kee) Demitasse cups Cold water Water glasses The pot used for making Greek coffee is called a briki. It comes in 2, 4, and 6 demitasse cup sizes that help create the right amount of foam … a very important part of the process. If you plan to make coffee for more than 6 people, I suggest you do it in stages, making more than one pot. Start with very cold water. Use the demitasse cup to measure the water needed for each cup of coffee (one demitasse cup of water is about 1/4 cup), and pour the water into the briki.

Step 1: Start with the briki (the pot) Start with the briki (the pot) Step 2: Add coffee and sugar (if desired) Add coffee and sugar (if desired) Measure one heaping teaspoon for each cup of coffee. Greek coffee is brewed to taste, and there are four standard types, varying by sweetness and amount of coffee. Experimenting will help you find the exact brew for you. For unsweetened coffee: Add one heaping teaspoon of coffee to the briki. In Greek, this is called sketos (σκέτος, pronounced SKEH-tohss). For medium-sweet coffee: Add 1 teaspoon of sugar and 1 heaping teaspoon of coffee to the briki and stir. In Greek, this is called metrios (μέτριος, pronounced MEHT-ree-ohss). For sweet coffee: Add 2 teaspoons of sugar and 1 heaping teaspoon of coffee to the briki and stir. In Greek, this is called glykos (γλυκός, pronounced ghlee-KOHSS).

For extra-strong sweet coffee: Add 3 teaspoons of sugar and 2 heaping teaspoons of coffee to the briki and stir. In Greek, this is called vary glykos (βαρύ γλυκός, pronounced vah-REE ghlee-KOHSS). Step 3: Let the foam rise in the briki Let the foam rise in the briki Turn on the heat (medium low), stir the coffee until it dissolves, and don’t stir again. Heat slowly. Foam will start to rise in the briki before it boils. Note: This foam is called kaïmaki (καϊμάκι, pronounced kaee-MAH-kee) and the richer the foam, the better Greeks like it. Step 4: Share the foam Share the foam When the foam rises to the top of the briki (it can move very quickly once it starts), remove from heat and serve. Evenly divide the foam among all cups, then fill cups with the remainder of the coffee, taking care not to disturb the foam. Step 5: Serve and sip Serve and sip Serve piping hot with a glass of cold water for each person and, if desired, homemade cookies or sweet biscuits.

This coffee is sipped, often loudly, quite slowly. One cup of coffee often lasts a few hours, however recently, Greek coffee has become popular with the younger set who order “doubles” and often add milk. Preparation note: There is another type of coffee that is quite popular: sweet boiled coffee (glykivrastos, γλυκήβραστος, pronounced ghlee-KEE-vrah-stohss). To make: 1 teaspoon of coffee and 2 teaspoons of sugar per cup; lift the briki up and down from the heat allowing the coffee to come just about to the boiling point three times until it makes a lot of foam. Be careful not the let the foam spill over. Serve as above. Effie Giannou-Kodros says: When Greek coffee does not foam does it mean that it has lost its strength? Where can I find Greek coffee beans so I can have fresh coffee?

Thank you Greek Coffee (Ελληνικός-καφές) - KALOFAGAS | GREEK FOOD & BEYOND KALOFAGAS | GREEK FOOD & BEYOND Follow I love the ritual making Greek coffee: Measuring out the water with a demi-tasse then emptying it in the demi-tasse cup, adding the almost powder-like ground coffee and sugar to taste and watching over the “briki” coming to a boil, of waiting for the coffee grounds to settle and then, sipping it until you taste the mud at the bottom. a coffee roaster I’m writing this post to share my passion for this “way” of making coffee which is simmered/brewed, unfiltered and if made properly, you may may indeed begin to make it for yourself or friends. Some good times have been had around the table with Greek coffee…sipping and chatting with my Papou (grandfather), enjoyed some sunrises and sunsets with Greek coffee and I’ve had my fortune told by aunts who tip the cups and read the coffee grounds! In Greece, the ritual of drinking Greek coffee usually occurs twice a day.

The first Greek coffee is sipped in the morning as a jolt to wake up the morning and the second jolt comes after waking up from the afternoon siesta. dark and light roast Greek coffee Greek coffee can be strong in flavour but not necessarily in caffeine. Much like any other coffee – it all depends on your blend and or type of coffee used. In the coffee world there is light roast and dark roast. Light roast actually will give you a milder tasting coffee but there will also be more caffeine present. A dark roast (my preference) means the flavour of your coffee will be bolder but there the roasting reduces the caffeine in the coffee. a “gazaki” To make Greek coffee, you’ll need a briki (vessel to boil the coffee), demi-tasse cups, cold water, sugar and of course, the coffee. Greek coffee can be made in four different ways. It can be sketos (without sugar, strong and bitter), metrios (medium, usually with half teaspoonful of sugar), glykys or vari glykos (almost honey-sweet) and glykys vrastos – sweet but boiled more then once so it loses most of its froth.

The most common way to boil your coffee is on your stove-top but the camping-style “gazaki” has become very popular and there are some fancy looking ones that come in brass and silver. Most are impatient to get that jolt of caffeine in your body but Greek coffee is best simmered over medium-low heat. If you’re lucky, some of the better cafes in Greece will make Greek coffee in a Hovoli. Some are more ornate than others but a Hovoli basically works like this: add your water, sugar and coffee into the brass briki then place it in the part of the hovoli filled with hot sand. The hot sand mimics hot ashes, the traditionally way to heat up some Greek coffee. water container of a Hovoli Depending on what kind of Greek Coffee you like, measure and add into the briki the coffee, a teaspoonful of coffee per cup, and the sugar. For a medium coffee the best balance is to add the same amount of sugar as coffee. For a medium coffee the best balance is to add the same amount of sugar as coffee. An interesting anecdote on Greek coffee and its origins – is it Greek or Turkish?

This was the question posed to the wife of the former Greek Ambassador to Canada, Apostolos Papsliotis. I was reunited with the Ambassador and his wife at a wedding reception this past Summer in Halkdiki, Greece. We were taking about food, Greek food and the city of Isatanbul creeped into the conversation. Mrs. Papasliotis told me about attending a dinner and being seated right beside the Turkish ambassador. The Turkish ambassador leaned over to the Greek Ambassador’s wife and asked about the origins of coffee…., “Greek or Turkish”? The cunning and very diplomatic Ambassador’s wife replied, “It is not Turkish or Greek… but Eithiopian”! Greek Coffee (Ελληνικός-καφές) Sugar (1 tsp for sweet, 1/2 tsp for medium/metrio)* A briki Cold water side glass of water Using the demi-tasse cup, measure the amount of cold water will need to make your serving of coffee and add into briki. Add the a teaspoon of coffee in to the briki. Now add the appropriate amount of sugar*. Over medium heat, place the briki on the heat.

Do not stir but swirl the briki until the coffee and sugar have dissolved. As soon as the coffee foams, quickly remove from the heat and pour into the demi-tasse. Allow the coffee grounds to settle to bottom of cup for about a minute before drinking. Sip until you detect a bit of coffee grounds in a sip. Coffee is done. You want to serve Greek coffee with the foam (kai-maki) and as soon as you start to see the coffee rise and foam, quickly take the briki off the heat and pour into your guests’ demi-tasses. A well-made Greek coffee will have a solid layer of “kaimaki” or krema on top. Serve with a glass of cold water and a cookie or a sweet. © 2011 – 2015,

Question: Sketós, métrios, and glykís are three different types of Greek what?
Answer: Coffee