Greek coffee, also known as “Ellinikos Kafes,” is a traditional method of brewing coffee that has been passed down for generations in Greece. It is made with finely ground coffee beans and is brewed with a thick, rich foam on top. It is typically served in small cups and is enjoyed with a glass of cold water and a sweet treat on the side. The brewing process is specific and requires a small pot called a “Briki” which is specially designed for making Greek coffee. The coffee is typically served without milk and sugar is added to taste. Greek coffee is often enjoyed in social settings and is considered an important part of Greek culture and tradition.
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- A. Greek coffee beans – 2 tsp per cup of coffee
- Water – 1 cup of water per 2 tsp of coffee beans
- Sugar (optional) – 1 tsp per cup of coffee, or to taste
Note: These measurements are just a general guideline and can be adjusted to personal preference. It’s important to use Greek coffee beans for traditional taste and aroma, and to use a briki for traditional preparation.
- Briki – a small pot specifically designed for making Greek coffee. It is usually made of copper or brass and has a long handle. The shape and size of the pot are important to achieve the traditional foam on top.
- Stove or heat source – a stove or heat source is required to heat the briki, it can be a gas stove or electric stove, a camping stove or even a wood fire.
Note: The briki is a traditional and essential piece of equipment for making Greek coffee. Without it, the traditional foam cannot be achieved and the taste will be different.
- 1 Briki
- 1 Stove or heat source
- 1 Spoon
- 2 tbsp Greek coffee beans
- 1 Cup Water
- 1 tbsp Sugar Optional
- Measure out the desired amount of Greek coffee beans, typically 2 tsp per cup of coffee, and add it to the briki.
- Measure out the appropriate amount of water, typically 1 cup of water per 2 tsp of coffee beans, and add it to the briki. If using sugar, add 1 tsp per cup of coffee, or to taste.
- Place the briki on the stove or heat source and turn the heat to medium. Stir the mixture occasionally with a spoon.
- Once the mixture begins to boil, remove it from the heat once foam forms on top. The foam is an important part of the traditional Greek coffee and should be thick and rich. Do not stir the foam.
- The key to a good Greek coffee is to bring it to a boil, but not to boil it for too long. Overboiling the coffee will make it bitter. And also it is important to use low heat.
Carefully pour the brewed coffee from the briki into small cups, being sure to keep the foam on top.
Traditionally, Greek coffee is served with a glass of cold water and a sweet treat on the side, such as a piece of baklava or a cookie. This is to cleanse the palate and to enjoy the full flavor of the coffee. C. Greek coffee is typically served without milk and it is meant to be sipped slowly, savoring the rich flavor and aroma.
Note: Greek coffee is usually served after a meal, it is a social drink, enjoyed with friends and family, and it is often accompanied by conversations. The traditional way of drinking Greek coffee is to sit down, relax and enjoy it slowly.