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GreekAuthentic Cuisine

Greek Coffee

Serves 4 to 6 Beverage vegetarian, Beverages

Greek Coffee

Greek Coffee, or 'Ellinikos Kafes,' is a staple in Greek households, brewed daily with the same reverence and familiarity as a family recipe. This version captures the essence of a typical Greek home, where coffee is more than just a beverage—it's a moment of pause and reflection. Typically enjoyed in the morning or after a meal, this coffee is an integral part of Greek life, often shared over conversations that stretch into the afternoon.

The taste is robust and earthy, with a slightly creamy texture, thanks to the fine grounds left to settle at the bottom of the cup. The coffee is brewed slowly in a briki pot, allowing its flavors to fully develop. Adjusting the sugar to your liking, you can experience the full spectrum of its taste, from a rich bitterness to a subtle sweetness. Serve it in a demitasse cup, and let it transport you to a sun-drenched Greek veranda.

Ingredients

  • 1 tspfinely ground Greek coffee
  • 1 demitassecold water
  • to tastesugar
  • briki potfor brewing

Method

  1. Start by measuring 1 demitasse of cold water and pouring it into your briki pot. The briki is essential for making Greek coffee as its narrow neck helps create the signature foam. Ensure the water is cold to allow the coffee to heat gradually, which is crucial for developing the rich flavor.
  2. Add 1 teaspoon of finely ground Greek coffee to the water in the briki. The coffee should be as fine as powdered sugar. This fine grind is necessary for the coffee to dissolve properly and create the desired texture.
  3. If you prefer your coffee sweetened, add sugar to taste at this point. Common options are 'sketos' (no sugar), 'metrios' (medium sweet, about 1 teaspoon of sugar), or 'glykos' (sweet, about 2 teaspoons of sugar). Stir gently to combine, ensuring the coffee and sugar are evenly distributed without losing the potential for foam.
  4. Place the briki on the stove over low heat. The low heat allows the coffee to heat slowly, which is essential for developing the right flavor and foam. Do not stir the coffee once it is on the heat, as this will disturb the foam formation.
  5. Watch the coffee closely as it heats. As it begins to warm, you will notice a ring of bubbles forming around the edge of the briki. This is the beginning of the foam, known as 'kaimaki'. Allow the foam to rise slowly, but do not let it boil over. The coffee is ready when the foam reaches the top of the briki and the surface is creamy and thick.
  6. Carefully pour the coffee into a demitasse cup, ensuring that the foam is evenly distributed on top. The foam is a sign of a well-made Greek coffee and should be preserved as you pour. Serve immediately, traditionally accompanied by a glass of cold water and a small sweet or meze.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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