Greek Coffee
A Coffee Made Greek ☕
Greek coffee didn’t start in Greece — its roots trace back centuries, across the East. But over time, we made it our own. Brewed slowly in a briki, shared with laughter, patience, and deep conversation, it became a reflection of our way of life. It’s not just coffee anymore — it’s a symbol of how Greeks turn simple moments into timeless rituals.
How to Make Greek Coffee ☕
Brewed slowly in a briki and served in small cups, Greek coffee is more than a drink — it’s a ritual of connection.
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Measure the Coffee and Water
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Use a briki (small Greek coffee pot).
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Add one heaping teaspoon of finely ground Greek coffee per cup, plus sugar if desired.
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Pour in cool water — about 60–70ml per cup.
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Mix Before Heating
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Stir gently until the coffee and sugar dissolve.
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Do not stir after the briki is on the heat — this ensures a perfect foam.
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Slowly Heat
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Place the briki over low heat.
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Watch carefully as the coffee begins to foam. Patience is key; it should never boil.
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Foam Forms
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As the foam rises, remove the briki just before it spills.
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This delicate foam, called kaimaki, is the signature of Greek coffee.
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Serve
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Pour gently into a small cup so the foam stays on top.
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Traditionally, it’s served with a glass of water and, optionally, a sweet treat like loukoumi or biscuit.
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Savor Slowly
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Greek coffee is meant to be enjoyed slowly, ideally with conversation, reflection, or a quiet morning moment.
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Enjoy!
