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Greek Coffee (Elliniko Kafe)

10/6/2014

4 Comments

 
Greek coffee
Short Cooking Time - Beverage
As much as Italian coffees such as cappuccino and espresso have gained popularity in the United States, Greek coffees are still relatively unknown. Outside of specialty cafes or restaurants, you will be hard pressed to find a coffee shop that serves Greek coffee or what might be better labeled as Mediterranean coffee given that it is enjoyed throughout the region, not just Greece. Although this type of coffee does require a certain familiarity with roasted brews, it is surprising that it isn't more prevalent at coffee houses. In addition to its unique flavor, the coffee's preparation is fun to watch, and the unfiltered coffee grind forces the drinker to sip it slowly in order to not disrupt the gentle settling of the sediment at the bottom of the cup. Enjoying a Greek coffee is when I am reminded to just sit back, relax, and take it all in.
Ingredients (Yields 3 demitasse cups)
  • 1 cup of water
  • 3/4 teaspoon sugar
  • 3 heaping teaspoons Greek coffee

Important note
Preparing Greek coffee requires the use of a specific type of pot called a briki, pronounced "bree-kee" (see pictures below). It also requires a specific coffee grind, which is much finer than standard drip coffee. These are often carried by specialty import stores and are widely distributed by on-line retailers.

Time - 10 minutes
  • Preparation - 0 minutes
  • Cooking - 10 minutes

Preparation
  • Pour the water into the pot
  • Heat over medium heat
Picture
  • While the water is heating
  • Add the coffee and sugar and stir
Picture
Picture
  • Once the sugar and coffee have dissolved into the water, stop stirring
  • As soon as the coffee begins to boil, remove from the heat
Picture
  • Your coffee is ready to be served. When serving, slowly pour a little in each cup first and then top each one off. This allows for the foam that develops at the top of the coffee during the boiling process to be evenly distributed between the cups
  • Let the coffee sit for 5 minutes after serving, in order for the coffee grinds to settle at the bottom of the cup. This sediment should be left at the bottom of the cup when finished with your coffee
Picture
4 Comments
Metromonk link
10/6/2014 04:55:48 am

I love this. One of my co-workers is from Turkey. When she went back home this past summer she brought me a Turkish coffee set. The cups were beautiful. I've had fun trying to perfect the method. I get by, but I need to do it a lot more. Great post.

Reply
The Olive and The Sea link
10/6/2014 08:24:11 am

Thanks Metromonk! That is wonderful to hear. I'm sure the cups are beautiful. The Mediterranean has quite coffee culture.

Reply
Leigh Powell Hines link
10/6/2014 03:46:20 pm

I've never had Greek coffee. Must try.

Reply
The Olive and The Sea link
10/6/2014 03:53:51 pm

Leigh, if you are ever over at Sassool in North Raleigh, they serve some! They call it Arabic coffee but it's the same thing. Theirs is prepared with a machine, which slightly alters the consistency, but it will definitely give you a sense of what the coffee is all about.

Reply



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