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.

1. Measure the Coffee and Water

   • Use a briki (small Greek coffee pot).

   • Add one heaping teaspoon of finely ground Greek coffee per cup, plus sugar if desired.

   • Pour in cool water — about 60–70ml per cup.

2. Mix Before Heating

   • Stir gently until the coffee and sugar dissolve.

   • Do not stir after the briki is on the heat — this ensures a perfect foam.

3. Slowly Heat

   • Place the briki over low heat.

   • Watch carefully as the coffee begins to foam. Patience is key; it should never boil.

4. Foam Forms

   • As the foam rises, remove the briki just before it spills.

   • This delicate foam, called kaimaki, is the signature of Greek coffee.

5. Serve

   • Pour gently into a small cup so the foam stays on top.

   • Traditionally, it’s served with a glass of water and, optionally, a sweet treat like loukoumi or biscuit.

6. Savor Slowly

   • Greek coffee is meant to be enjoyed slowly, ideally with conversation, reflection, or a quiet morning moment.

Enjoy!