Greek coffee is a popular drink in Greece that is drunk at any time of the day, whether at home, in the office or at cafes and kafenia (traditional coffee). Greek coffee is made in a small copper saucepan called Briki, wide at the bottom, narrower at the top and provided with a long straight handle. It is essential that the Briki is narrower at the top as this allows the coffee to boil quickly. The coffee used is a specially ground coffee which is sugared at the time of preparation according to its taste.
Greek coffee can be served in 4 different ways:
“Sketos”: sugar free
“Metrios”: medium, slightly sweet
“Varys glykos”: strong and very sweet
“Glykos vrastos”: sweet and boiled
- greek coffee
- sugar (optional)
- 1 briki (small copper pan)
Fill a small (espresso) coffee cup with water and pour its contents as many times as you want to make cups of coffee in the briki.
Add a good spoonful of ground greek coffee per cup of water.
If you drink your sweet coffee, also add a teaspoon of sugar per cup of water that has been poured.
If you want to make a double Greek coffee (“diplo”), you just need to double the doses, and then serve in a cappuccino cup.
Stir the preparation well with a spoon, and heat over high heat.
Let the foam rise (called Kaïmaki) to the edge of the briki.
You can serve immediately, or let the foam come down by removing the briki from the heat and repeat the operation once or twice. It is this method that we prefer at Poupadou!
Pour the coffee in small doses in each cup so that the foam is evenly distributed.
Be careful not to drink the scum 😉
If you want to experience a more gourmet Greek coffee, we recommend the delicious greek coffee with mastiha oil from Chios !