Greek Coffee

In Greece, coffee – along with ouzo – holds an important place in daily life. Politics or football are discussed, a game of cards is played… all while sipping a thick aromatic coffee, with a good layer of grounds in the bottom of the cup. Coffee is usually drunk through clenched teeth to strain out the grounds. A mouthful of coffee, a mouthful of cold water.

In the ouzeri or tavern, you can order ena elliniko, or Greek coffee, which differs from Turkish coffee only by name. It’s a question of politics!  

Equipment
• a copper coffee pot, wide at the bottom and narrow at the top, with a long straight handle – the neck should be narrow so that the coffee boils very quickly
• small moka cups

Preparation
• take a small moka cup and measure out the water according to the number of cups desired; pour into the copper pot;
• add 1 tsp. sugar per cup; bring to a boil;
• add 1 good spoonful of ground Greek coffee per cup;
• bring to a boil; once the liquid reaches the brim, remove it immediately and serve right away;
• Variation: some people let the foam subside off the heat and repeat the process a second time;
• Presentation: pour a little coffee at a time into the cups to divide the foam evenly.

How do you like your coffee?
Before making coffee, ask your guests how they prefer it. You may have to make several pots since sugar is not added afterward. What’s more, coffee with milk added is not Greek coffee!

• Varis glydis – strong and sweet
• Metrios – medium strong, not very sweet
• Sketos – without sugar
• Glykis vrastos  - sweet and boiled