Quirky Foodster
  1. Back

Drinks

Ellinikos Kafes

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 100 ml (1/3 cup) water (per cup)
  • 1 (1) heaping tsp finely ground Greek coffee (per cup)
  • 1 tsp (1 tsp) sugar (optional, per cup)

Method

  1. Measure water into the briki using the coffee cup as a guide.
  2. Add finely ground coffee and sugar, if using, to the cold water; do not stir yet.
  3. Place over low-medium heat and stir gently once to combine.
  4. Watch closely as a thick foam (kaimaki) begins to rise; just as it's about to boil over, remove from heat.
  5. Pour carefully into the cup, preserving as much of the foam as possible.
  6. Let the grounds settle for a minute before sipping slowly.

Introduction: Greek coffee, finely ground and boiled in a small pot called a briki, is central to Greek social life, traditionally sipped slowly over long conversations in kafeneia (coffee houses).

Cultural Background: Greek coffee, finely ground and boiled in a small pot called a briki, is central to Greek social life, traditionally sipped slowly over long conversations in kafeneia (coffee houses).

Tips: Never let the coffee fully boil, or the foam will collapse. Order by sweetness level: sketos (no sugar), metrios (medium), glykos (sweet).

Variations: A frappe or freddo espresso are popular cold alternatives in modern Greek cafes.

Storage: Not applicable — brewed fresh and consumed immediately.

Reheating: Not applicable.

Nutrition: Approx. 5 kcal, 0 g protein, 0 g fat, 1 g carbohydrate per cup (unsweetened).

FAQs:

Q: Can I use an espresso machine instead?

A: No, Greek coffee requires the slow boiling method in a briki for its characteristic foam and texture.

Q: Do I drink the grounds at the bottom?

A: No, the fine grounds settle at the bottom and are left undrunk.

© Arscale 2026