WHAT IS GREEK COFFEE? 

Traditional Greek coffee is strong, has a beautiful and distinct aroma, and is usually served black or without milk. The smell reminds me of being back in Athens and having Greek coffee outside on the patio.

Ground greek coffee has a very fine consistency, almost like a powder, and is boiled in a tall, narrow pot, called a briki instead of brewed with a filter. As it boils, greek coffee becomes creamy and velvety as the grounds sink to the bottom, with a beautiful froth on top. The froth on top is called kaimaki

I often use a demitasse or espresso cup when making Greek coffee. The flavour is strong, but the coffee is slipped slowly, so a small cup goes a long way. An espresso or demitasse cup holds about 2-3 ounces of coffee.

But you could also use a regular coffee or tea cup. Just make sure you adjust the amount of coffee (you’ll want to add more ground coffee if you’re using more water). If you’re also using more liquid, you want to use the right size briki so there’s enough room for the foam to rise without spilling over.

WHAT TYPE OF GREEK COFFEE SHOULD I USE?

I love the brand Loumidis.  It tastes delicious! But you can use any Greek coffee you like.  Another popular Greek coffee brand is called Bravo.  You should be able to find ground Greek coffee online or at your Mediterranean specialty store or delicatessen. Greek and Turkish finely ground coffee is very similar.

There are three different ways to make or order your Greek coffee:

Sketos: Unsweetened (no sugar added)

Metrios: Lightly sweetened (about 1/2 a teaspoon – 1 teaspoon of sugar)

Glykos: Sweet (about 1 teaspoon – 2 teaspoons of sugar)

RECIPE TIPS

• You’ll need to leave enough room in the briki for the foam to rise.  Using the right size briki is important. If you plan to make more than one coffee, you should use a larger briki so there’s enough space for the foam to rise.  You can make more than one coffee at a time and re-use the briki without cleaning it in between uses if you’re making coffee for a few people at a time.

• If it’s your first time trying greek coffee, you may want to add some sugar. Of course, this is up to you!  You can add more or less coffee depending on how strong you like your coffee.  Same with the amount of sugar. But you’ll want to use at least 1 tablespoon of ground coffee for a demitasse cup.

• You only need to stir the coffee and sugar (if added) at the very beginning when you first mix them with the water.  Then, allow the coffee to rise without stirring.

• You can also taste some of the coffee while it’s in the briki to see if you want to add more sugar before it rises.

• For a thick foam on top of the coffee, pour the coffee lower from the briki. For less foam, you can pour the coffee from higher up.

WHAT IS A BRIKI? 

A briki (bree-kee) is a tall, thin pot with a long handle, and it’s what we use to make Greek coffee!

HOW TO MAKE GREEK COFFEE: STEP BY STEP 

STEP 1: Fill a demitasse cup with water, but leave some room at the top (for the eventual foam).  Pour the water into a briki and turn on the heat to medium-low heat. Add in the sugar and Greek coffee.  Stir immediately until the coffee is mixed, and then continue to heat the Greek coffee in the briki on low to medium heat.  You don’t need to keep stirring the coffee.

STEP 2: Don’t leave the briki unattended – now is not the time to check Instagram, haha. Because this coffee doesn’t need that long to rise. Otherwise, the coffee will boil over. Once the coffee bubbles and rises, turn off the heat and slowly pour the coffee into your demitasse cup. For thicker foam, pour the briki lower and closer to the cup.  For less foam “kaimaki,” pour the briki from higher up.

STEP 3: Let the coffee sit for about 3-4 minutes before sipping this Greek coffee so the coffee grounds have time to settle to the bottom of the cup. Serve with a glass of cold water and sweet treats like paximadakia or coffee cake. Take your time, allow the coffee grounds to settle to the bottom, sip slowly and enjoy!

What’s The Difference Between Greek Coffee and Regular Coffee? 

Greek coffee is boiled in a briki without a filter, whereas regular coffee is brewed using a filter.  Greek coffee also has a finer consistency, similar to a powder.  Greek coffee also has less caffeine than regular brewed coffee.  Greek coffee has a distinct flavour and uniquely delicious scent, so you cannot swap it out with finely ground regular coffee.

Can You Put Milk In Greek Coffee?

You could add some milk to your Greek coffee once it’s prepared. But, usually, there is no milk in Greek coffee.

Do You Drink The Ginds In Greek Coffee? 

No, you do not drink the grinds.  Once you start tasting the grounds, the coffee is finished.  Allow the coffee to sit for about 3-4 minutes before sipping so the grounds have time to settle at the bottom of the cup.

Is Greek Coffee High In Caffeine? 

Greek coffee has caffeine (about 40 grams), but it does not have as much as espresso or regular brewed coffee.  I also find that the flavour is milder than espresso.

A popular Greek iced coffee drink is the Greek Frappe! It’s made with shaken instant coffee and cold water poured over ice cubes in a tall glass. You can add granulated sugar, milk or cream for a refreshingly creamy coffee beverage.

• Quick Greek Iced Frappe Coffee Recipe
• Creamy Ekmek With Kataifi
• Easy Lemon Biscotti Recipe

Print Recipe

5 from 2 votes

How To Make Greek Coffee (Recipe)

Greek coffee has a bold and unique flavour! It's ready in minutes, and the finely ground Greek coffee is boiled in a briki with water instead of brewed. Enjoy this delicious coffee slowly with a cold glass of water and your favourite sweet treat.

Cook Time5 minutes mins

Additional Time3 minutes mins

Total Time8 minutes mins

Course: Drinks

Cuisine: Greek

Keyword: briki, coffee, greek coffee

Servings: 1 demitasse or espresso cup (2-3 oz)

Calories: 16kcal

Author: Ria Mavrikos

Equipment

• briki

Ingredients

• 2-3 ounces of water about 1/3 cup
• 1 tablespoon ground Greek coffee
• 1 teaspoon white granulated sugar optional

Instructions

• Fill a demitasse cup with water but leave a little room at the top (for the eventual foam). Pour the water into a briki and turn on the heat to medium-low heat. Add in the sugar and Greek coffee. Stir immediately, just until the coffee and sugar are mixed. Stop stirring and then continue to heat the Greek coffee in the briki on low to medium heat.
• Don't leave the briki unattended - now is not the time to check Instagram because this coffee doesn't need that long to rise. Otherwise, the coffee will boil over. Once the coffee rises, turn off the heat and slowly pour the coffee into your demitasse cup. For a thicker coffee froth, pour the briki lower and closer to the cup. For less foam "kaimaki," pour from the briki from higher up.
• Let the coffee sit for about 3-4 minutes before sipping this Greek coffee so the coffee grounds have time to settle to the bottom of the cup. Serve with a glass of cold water or a sweet treat like coffee cake or paximadakia. Take your time, allow the coffee grounds to settle to the bottom, sip slowly, and enjoy!

Notes

• Using the right size briki is important. If you plan to make more than one coffee, you should use a larger briki so there's enough space for the foam to rise.
• If it's your first time trying Greek coffee, you may want to add some sugar. Of course, this is up to you!
• You can add more or less coffee depending on how strong you like your coffee. I usually add 1 tablespoon of ground coffee and 1 teaspoon of sugar when making Greek coffee in a demitasse cup.
• To have more foam on top of the coffee, pour the coffee lower from the briki. For less foam, you can pour the coffee from higher up.
• Stop stirring the coffee once it's mixed in with the water and sugar. Then, allow the coffee to rise without stirring.
• You don't drink the coffee grounds - once you start tasting the coffee grounds, the coffee is finished.

Nutrition

Serving: 1g | Calories: 16kcal | Carbohydrates: 4g | Sodium: 7mg | Sugar: 4g