Greek coffee is a type of coffee made from roasted coffee beans ground into a fine powder. It is brewed in a briki and served hot in a cup. It is particularly popular in many regions of the Eastern Mediterranean, the Middle East, the Balkans, and North Africa.

The history of coffee

• The preparation of coffee without filtering originates from the Arab world.
• The Bedouins of the Middle East were the first to prepare this type of coffee, placing the coffee pot on the sand.
• Traditionally, coffee is brewed on sand (in the hovoli) in traditional coffee houses.
• In older coffee houses, the coffee maker knew how to prepare 48 different types of coffee.
• There were two types of cups: the regular and the thick, which kept the coffee hot for a longer time.
• Patience and slow brewing are needed to make Turkish coffee.
• The tambis stirred the coffee slowly to thicken it.

Tips for making the best Greek coffee:

• The best cups are thick porcelain ones.
• A briki with a narrow neck is essential for recycling the temperature during brewing.
• The hovoli is ideal, but at home, we brew on gas with reduced intensity.
• We let the coffee foam two or three times before removing it from the heat.
• We allow the water to warm up a bit before adding the ingredients for the coffee.
• If it starts to foam, we add a little cold water to extend the brewing.
• We wait for the grounds to settle before drinking.
• We can add spices and herbs, such as cardamom, mastic, cinnamon, or vanilla.
• We avoid adding milk, as it alters the taste.
• We ensure to keep the coffee in an airtight jar.
• The spoon should be clean and dry.

Traditionally, Greek coffee is served with cold water and accompanied by loukoumi or spoon sweet.