Now that you’ve got your equipment and ingredients ready to go, here’s your step-by-step brewing guide for Greek Coffee. Add the Water PRO TIP:Use your Demitasse cups themselves to measure the water out for the number of cups you intend to make. This will give you the exact quantity of water required. 2.Add The Coffee and the Sugar 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. The foam on top of the coffee is called Kaïmaki (kaee-MAH-kee). When the foam has risen to the top of the Briki, remove it from the heat source. In Greece, there are Briki pots available almost anywhere. They are available in every supermarket as well as coffee shops that sell coffee grounds as well.

According to urban legend, Greek frappé was invented during the International Trade Fair of Thessaloniki, in 1957. One of the companies exhibiting their products was Nestlé, the famous food and drink company. There are three separate ways to brew Greek coffee. Unsweetened or sketos, sweetened or metreos, and very sweet glykos will determine the amount of sugar the Greek coffee is prepared with. When brewing or sampling your first Greek coffee, you should start with a sweetened version. You will be able to adjust the amount of sugar you use in the future according to taste. Greece is 17th on the list of top coffee-consuming countries in the world. Greeks consume 5.5 kilos of coffee per capita each year. As the Greeks drink so much of the stuff, you would hope they know a thing or two about making it.Greece is renowned for its beautiful islands, idyllic beaches, white painted villages and great food. It isn’t so much known for its coffee, but it should be, because it is distinctive. Although for the less-hardened coffee drinker, Greek coffee can be an acquired taste! So if you’re making a batch in a briki large enough for four Demitasse cups, you would want to add roughly 1 cup of water. The Bedouins of the Middle East were the first to make this coffee by placing the pot on the sand covering the hot charcoals. To serve your Greek coffee, fill half of the first cup. You should fill the second cum completely. After filling the second cup, fill the remaining of the first cup. This will enable a relatively even distribution of kaimaki in both cups.

After you’ve combined your water, coffee, and optional sugar, place the Briki over a heat source. Typically you’ll put the Briki onto a heated stovetop that is at medium-low or medium heat. As it is almost the same as Turkish coffee, their histories are very similar to each other. Although the origin of the traditional Greek coffee is a bit disputed, it is widely accepted that it came with the Turkish occupation in Greece between 1423 and 1821. Variglikos: Variglikos, which is the most sweetened coffee, is great if you love even sweeter coffee.When choosing beans for Greek coffee, it's important to look for high-quality, fresh beans that have been recently roasted. Greek coffee is made from Arabica coffee beans, which are ground to a very fine powder (much finer than the coffee grinds in many other countries around the world). The coffee in Greece is similar to that in Turkey and throughout the Middle East.

ServeAfter pouring your coffee into cups, you can serve them with a glass of cold water for each person. Also, you can add some homemade biscuits for a final touch. Remember to drink it slowly. Bon appetit! Sugar is another thing you’ll need before making Greek coffee. Many people enjoy their coffee with a bit of sweetness, but you don’t need to add sugar to your coffee if you don’t enjoy drinking sweet coffee.They typically come in sizes for 2, 4, or 6 cups. This is important, as the foam involved in making Greek coffee is measured by the specific briki that you’re using. Sweet (Glikos)If you want to drink your Greek coffee sweet, add two teaspoons of sugar and one teaspoons of coffee to your cezve. Traditionally, the pot is placed on coals covered by hot sand, and the coffee simmers until a thin layer of foam ( kaimaki) appears on top. At this stage, the coffee is poured in a special Greek coffee cup. This is often referred to as a demitasse cup, and it’s a little bigger than a normal espresso cup.