Greek Coffee, Turkish Coffee so let's settle this difference.According to the Wikipedia, the actual origination of this coffee was in Yemen and it slowly found it's way to the Ottoman Empire and finally the Greeks, we don't know the exact time of when the Greeks adopted the coffee. The difference between the two is in Turkish coffee you add vanilla, cloves, and cardamom. Regardless, of the origin, both are made from Arabica coffee beans that have been roasted and grounded into a fine powder.
According to the Wikipedia, the actual origination of this coffee was in Yemen and it slowly found it's way to the Ottoman Empire and finally the Greeks, we don't know the exact time of when the Greeks adopted the coffee. The difference between the two is in Turkish coffee you add vanilla, cloves, and cardamom. Regardless, of the origin, both are made from Arabica coffee beans that have been roasted and grounded into a fine powder.
Making Greek coffee and drinking it is a serious matter and it's meant to be enjoyed and to drink it leisurely either alone or with friends. To make Greek coffee you will need a Cezve, the Turkish name of the coffee pot we use. Greeks call it a briki (bree-Kee). The body and the handle are traditionally made from copper or brass. Nowadays, it's made from stainless steel and it comes in different size 2,4 and 6. I usually use 4. according to how many people you serve. If you are serving more than 6 it's best to make 6 at a time, don't use a bigger pot, the coffee will not come out right. For each serving, you measure with one demitasse cup. The demitasse cups with the saucer is where you will serve your Greek Coffee. Greek coffee is a much stronger brew than any other coffee because it's unfiltered coffee with a bubbly foam on top called Kaimaki- pronounced ( Kaee- Mah-Kee). The foam is formed once it begins to make bubbles and it starts rising to the rim. If no foams form then your coffee isn't made correctly ( a bit of trial and error) here.
The coffee is made on a stove top, you can also use a small single burner camp stove. My favorite method of making coffee is in ashes that were made by burned olive wood. Best tasting Greek Coffee I ever had! Something similar to this is called a (hovoli) the coffee is made in heated sand.
FUN INFO: Once you are finished with your coffee you can flip it over, allow 5 minutes for the sediments on the bottom to slide down to the saucer. Then have someone with coffee reading knowledge to tell you your fortune. Usually, this Greek tradition is done by the older generation. and it must be done before sunset. Now, do I believe in this?Not one bit but it’s tradition and it’s a great conversational piece to laugh and to have a good time.
This is the way you order your coffee:
no sugar - sketos
1/2 teaspoon - half sweet (oligi)
1 teaspoon - medium (metrios)
2 teaspoons - glykos (sweet)
2 teaspoons – glykos – sweet
- 2 tspn Greek Coffee
- 1 Greek coffee pot
- 2 Demitasse cup
- 2 glass cold water
- 2 tspn sugar
- 2 tspn ouzo (optional)
- 2 tspn cognac (optional)
- 2 pieces rock candy or cookie
First, you will use your demitasse cup to measure the water. One demitasse cup of water is for one person. Therefore, if you are making coffee for six people you will measure 6 demitasse cups of water. In this case, I will use two cups of water, for sake of the recipe.
Secondly, you will add your Greek coffee and sugar 1 teaspoon of each for each demitasse cup. If you like a stronger brew of coffee you can use two heaping teaspoons of coffee for each cup.
Thirdly, place the pot on the stove on medium heat, stirring constantly until the coffee has dissolved completely, once it has dissolved allow it to simmer till the rim. Don't go far from the stove this coffee needs your constant watching and, remove the coffee from the stove once the foam has almost reached the rim and make sure the coffee doesn't spill over because there goes the foam.
Fourthly, transfer the foam equally in the demitasse cups, pour the coffee in each cup. Serve with a cold glass of water and a piece of rock candy.
TIP: It's a Corfiot tradition to also add a few drops of Ouzo or Cognac in your Coffee. I sometimes prefer to spike it up a bit with Ouzo!
Lastly, before drinking Greek the coffee allow the coffee to sit for about 2 minutes so the coffee grounds can settle to the bottom of the cup.When you have reached the bottom of the cup and you see the coffee grounds you are finished with the coffee, the sediments on the bottom of the cup are not drinkable.