Greek coffee is more than just a drink: it is a true ritual, an art rooted in the country’s tradition and culture. Also known as kafes ellinikos, this coffee is made through a unique process that gives it an intense taste and a thick foam, the famous ‘kaimaki’, which makes it easily recognisable.
Each cup of Greek coffee tells a story, that of socialising in the kafenion (traditional Greek cafés), playing cards, chatting with friends or watching people go by.
Many people also consider it as an ‘elixir of life’, due to its beneficial properties, including a high concentration of polyphenols and antioxidants. But what makes Greek coffee so special? Let’s find out how it is prepared and which are its most popular variants.
How to make Greek coffee
Making Greek coffee is an art that requires care and patience. The end result is a thick drink, rich in flavour with an enveloping foam. Here is how to prepare it at home, like the real Greeks do!
Ingredients
- Finely ground coffee (about 2 teaspoons per cup)
- Cold water (one cup per serving)
- Sugar to taste, variants are:
- Sketos: without sugar
- Metrios: with one teaspoon of sugar
- Glykys: with two or three teaspoons of sugar
- Vrastos Glykys: heavily sweetened and boiled several times
Preparation of Greek coffee
- Mixing the ingredients: Start by putting cold water in the briki (the traditional pot used to brew Greek coffee). Add ground coffee and, if desired, sugar. Stir gently to mix the ingredients. The amount of sugar depends on the type of coffee you wish to obtain (no sugar, medium or very sweet).
- Slow cooking: Place the briki on a low heat. The secret of Greek coffee lies in the slow cooking, which allows a thick foam to develop on the surface. Do not stir during this phase.
- Foam formation: As the coffee heats up, you will see a thick foam (known as kaimaki) begin to form. When this foam approaches the edge of the briki, it is time to remove it from the heat. The heat must be low to prevent the coffee from overflowing.
- Serving: After removing the briki from the heat, let it rest for a moment so that the grounds settle to the bottom. Then pour the coffee into the cups, spreading the froth over each one.
Tips
- Do not stir the coffee after serving it. The coffee powder will remain on the bottom of the cup.
- Serve coffee with a glass of water and a traditional Greek dessert, such as biscuits or loukoum.
Cold Greek coffee variant
Besides the traditional hot coffee there is also a cold version of coffee in Greece, which is particularly popular during hot summer days. Milkshake is the best known variant, as well as creamy iced coffee.
Milkshake (iced Greek coffee)
- Prepare a strong Greek coffee, as if for a double cup.
- Let the coffee cool and place it in a shaker with ice and a little sugar (to taste).
- Shake vigorously until you get a thick foam.
- Serve the milkshake in a tall glass with more ice and a couple of straws. The coffee milkshake is perfect for those looking for a refreshing energy boost during the summer.
Creamy iced coffee: Another cool version is creamy iced coffee, which is prepared using strong Greek coffee mixed with ice and cold milk. This type of coffee is often thicker and creamier, making it perfect for a summer break that lasts even a few hours.
Conclusions
Greek coffee is more than just a drink: it is a ritual combining culture, tradition and taste. Its preparation, slow boiling and foam creation make each cup a unique experience. Besides the pleasure of enjoying it, Greek coffee is also known for its beneficial properties, such as its high polyphenol and antioxidant content, making it a true elixir for health.
Whether you prefer it hot or cold, Greek coffee is perfect to be enjoyed in company, perhaps with some biscuits and a little water to accompany it. So, the next time you want to enjoy a coffee that goes beyond just drinking, try Greek coffee and soak up Greece.
Remember, if you want to drink good coffee, you should do it with the right machine. Discover the right coffee machine to enhance every sip!
