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. “Ellinikos Kafes” is prepared in a special pot, called briki, which comes in different sizes, to create the right amount of foam.
Making Greek coffee requires a little bit of technique and a lot of “meraki”. So I have put together all the little tricks and tips and everything you need to know to prepare it the traditional way.
Equipment to prepare Greek coffee
First of all start with the right equipment. To prepare Greek coffee you will need a briki and Greek coffee cups. This kind of coffee cup has approx. capacity of 2 fluid ounces/ 60-70 ml).
The main equipment you will need is a “briki”. It comes in different demitasse cup sizes to create the right amount of foam, which is a very important part of the process. An indication of a good Greek coffee is the foam (“kaimaki”). If preserved during serving, then this means the coffee is roasted properly.
How to prepare Authentic Greek coffee
First of all to make Greek coffee make sure to use cold water. Use the coffee cup to measure the water needed for each cup of coffee, so that you have the right proportions. Also make sure that the heat is medium to low.
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.
“Ellinikos Kafes” is served with the coffee granules at the bottom of the cup, so give it a little time to rest after serving. And remember to serve with a cold glass of water and to sip slowly while enjoying it’s full aromas and blends!
Variations according to proportions of ingredients
Greek coffee is prepared according to preference and there are four main types. For each type you will need different amount of sugar and coffee. Try experimenting to find out which one suits your taste.
“Sketos” (plain, no sugar): If you like your coffee without sugar, then add only 1 heap tsp of coffee.
“Metrios” (medium sweetness) : 1 heap tsp coffee, 1 tsp sugar
“Glykos” (sweet) : 1 heap tsp coffee, 2 tsps of sugar
“Vary glykos” (extra-strong sweet coffee) : 3 teaspoons of sugar and 2 teaspoons of coffee
If you like a cold coffee, then take a look at my Greek frappe coffee recipe.Print
Greek coffee (ellinikos kafes) requires a bit of technique and a lot of “meraki”. Find out all the little tricks to prepare it traditionally!
- Greek coffee
- Greek coffee cup
- Fill a full coffee cup with water (approx. capacity 2 fluid ounces/ 60-70 ml) and pour into the briki.
- If you plan to make more than one coffee make sure to use the right size of briki. Your briki should be big enough, to allow the coffee to bubble and foam.
Creating the right amount of foam is a very important part of the process.
- Add the preferred amount of coffee and the sugar and stir well.
- Place over medium heat and stir again once or twice. Let the coffee heat up, without stirring. Be careful not to leave the kitchen.
- Once you notice that the coffee starts to foam, lift the briki from the heat until the foam settles. Then put it again on the heat. Let the coffee start to foam and then remove from the heat. Be careful not to let it boil.
- Pour the Greek coffee into the cup and let it rest for 4-5 minutes, so that the temperature drops a bit and the granules set at the bottom.
Keywords: greek coffee, ellinikos kafes, how to make greek coffee