How To Make Greek Coffee (Traditional Recipe & Tips)
Last updated on January 31st, 2025 at 12:40 pm
Ever struggled to find the perfect cup of coffee? I did until I stumbled upon a small Greek café in my city.
One afternoon, curious and eager to try something new, I stepped inside and ordered a traditional Greek coffee. The barista prepared it with such care, and the first sip was incredible—rich, aromatic, and unlike anything I’d tasted before.
That experience sparked my love for Greek coffee. So, I decided to recreate that perfect cup at home. And after some trial and error, I’m excited to share what I’ve learned.
In this guide, you’ll discover everything you must know to make authentic Greek coffee at home. This includes the traditional recipe to customization tips and mistakes to avoid. So, let’s start brewing!
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What Is Greek Coffee?
Greek coffee is a traditional, strong coffee made by boiling finely ground coffee beans with water and sugar in a special pot called a briki.
This method creates a rich, flavorful coffee with a thick foam on top, known as kaimaki, and fine coffee grounds settling at the bottom.

Usually served in small cups and sipped slowly. Also, often accompanied by a glass of cold water and a sweet treat.
Greek Coffee vs. Turkish Coffee
Greek and Turkish coffee are very similar in preparation and presentation, making many wonder what sets them apart. So, here are the key differences:

- Origin and Naming: The main difference is cultural and historical. Greek coffee is used in Greece, while Turkish coffee is used in Turkey. The preparation and taste are nearly identical, but the naming reflects national pride.
- Serving Style: Greek coffee is typically served with a glass of cold water and often a sweet, like loukoumi (Turkish delight). Turkish coffee is also served with a sweet treat and water, but the accompaniments vary.
- Coffee Grind: Both use very finely ground coffee, but Greek coffee is ground to a fine powder, while Turkish coffee might have a slightly coarser grind.
- Foam (Kaimaki vs. Köpük): The foam on top, known as kaimaki in Greek and köpük in Turkish, is essential for both. The methods to achieve this foam are similar. However, the techniques and emphasis on foam thickness and texture can change.
While Greek and Turkish coffee share many similarities, the differences lie mainly in cultural practices and preferences. Both offer a rich, aromatic coffee experience rooted in their respective traditions.

Mastering The Greek Coffee (Step-By-Step Recipe)
Equipment
- Briki: A small, narrow pot specifically designed for making Greek coffee.
- Demitasse Cups: Small cups used to serve Greek coffee.
- Teaspoon: For measuring coffee and sugar.
- Heat Source: A stovetop or a portable burner.
Ingredients
- Finely Ground Greek Coffee: 1 teaspoon per serving.
- Cold Water: 1 demitasse cup (about 2-3 ounces) per serving.
- Sugar (optional): To taste, typically 1-2 teaspoons per serving.
Instructions
- Measure the Water: Use the demitasse cup to measure out the water. Pour the water into the briki.
- Add Coffee and Sugar: Add 1 teaspoon of finely ground Greek coffee per serving into the briki. You can include sugar if desired:– Sketos (unsweetened): No sugar.– Metrios (medium sweet): 1 teaspoon of sugar.– Glykys (sweet): 2 teaspoons of sugar.Stir the mixture well before placing it on the heat.
- Heat Slowly: Place the briki on a low heat source. Heat the mixture slowly, without stirring, allowing the coffee to dissolve naturally. Next, watch the briki closely as the coffee heats up. You will see a thick foam, or kaimaki, forming on top.
- Foam and First Boil: Just before the coffee starts to boil and rise, remove the briki from the heat to let the foam settle. This prevents the coffee from overflowing and ensures a good layer of foam. Return the briki to the heat and allow it to boil again. Then, repeat this process two to three times to develop a rich flavor and thick foam.
- Serve: Pour the coffee slowly into the demitasse cups, allowing the foam to distribute evenly between the servings. The fine coffee grounds will settle at the bottom of the cup. Serve immediately, with a glass of cold water and a sweet treat if desired.
Video
Notes
Tips for Perfection
- Use Cold Water: Starting with cold water helps extract the flavors slowly and evenly.
- Slow Heating: Heating the coffee slowly ensures a thick, rich foam and prevents burning.
- Do Not Stir: After the initial stir to dissolve the coffee and sugar, do not stir again to maintain the foam.
Brief History of Greek Coffee
Greek coffee has a rich history that dates back to the 16th century when the Turks introduced coffee to Greece during the Ottoman Empire.
Initially known as “Turkish coffee,” it was prepared in small pots called “kafeji” or “imam.” Coffee beans were finely ground, mixed with water and sugar, and boiled over embers, creating a strong and flavorful drink.

As time passed, Greek coffee developed its unique characteristics. Greeks began to add more sugar, creating variations like “sweet” and “plain” coffee.

The tradition of serving coffee with a glass of water and accompanying it with spoon sweets and loukoumia (Turkish delight) also emerged, becoming a hallmark of Greek hospitality.
Coffeehouses became social hubs where people gathered to play backgammon, chat, and enjoy time with friends and family. This social aspect of coffee culture remains a vital part of Greek life.
Greek coffee’s popularity has spread worldwide, with cafes serving it in many countries.
Today, Greek coffee is celebrated annually on October 1st, known as “Greek Coffee Day,” with events honoring this beloved drink that has become a staple of Greek culture and a favorite among many people everywhere.
Popular Variations of Greek Coffee
Greek coffee can be personalized to suit different tastes and preferences. Here are some popular variations you might enjoy:

1 – Metrios (μέτριος): The Balanced Brew
Metrios is a balanced version of Greek coffee that uses equal coffee and sugar. This brew is neither too sweet nor too bitter, making it perfect for those who enjoy moderate sweetness. It’s a great starting point for those new to Greek coffee.
2 – Sketos (σκέτος): The Pure Experience
Sketos is the purest form of Greek coffee, made without any sugar. This variation highlights the rich and robust flavors of the coffee itself. It’s ideal for coffee purists who appreciate the full-bodied taste of finely ground coffee beans without any added sweetness.
3 – Glykos (γλυκός): The Sweet Sip
Glykos is a sweet version of Greek coffee made with a generous amount of sugar. This variation is perfect for those who enjoy coffee with a noticeable sweetness, offering a pleasant contrast to the strong coffee base. Usually, it’s enjoyed as a dessert coffee.
4 – Variglykos (βαρύγλυκος): The Heavier Sweetness
Variglykos takes sweetness to another level by adding even more sugar than Glykos. This variation is for those with a very sweet tooth, as it delivers a rich, syrupy coffee experience. It’s a popular choice for those who prefer their coffee to be more like a sweet treat.
5 – Kathikos (καθίκι): The Strong Stand
Kathikos is a strong, bold version of Greek coffee with minimal water and a higher coffee concentration. This variation is ideal for those who prefer an intense coffee experience with a powerful kick.
These popular variations allow you to enjoy Greek coffee in different ways. Each offers a unique taste experience. Whether you prefer it sweet, balanced, or strong, there’s a Greek coffee style that works for you.
How To Personalize Your Greek Coffee?
Personalizing Greek coffee can be a fun and rewarding experience. Here are three unique ways I’ve customized my Greek coffee:
1 – Add a Dash of Spice
Adding a pinch of cinnamon or cardamom to the coffee grounds before brewing gives a warm, aromatic twist.
Cinnamon adds a cozy note, while cardamom offers a refreshing flavor. This simple addition can make a huge difference.
2 – Infuse with Citrus Zest
Infusing the coffee with lemon or orange zest during brewing introduces a bright, zesty flavor. The citrus notes cut through the coffee’s bitterness, creating a refreshing and invigorating drink.
I love this combo for my morning coffee fix. I suggest to give it a try.
3 – Experiment with Different Sweeteners
Replace regular sugar with honey, brown sugar, or maple syrup to explore different flavor profiles.
Honey adds a floral sweetness, brown sugar introduces caramel-like notes, and maple syrup offers a unique depth. Each sweetener brings its character to the coffee.
Favorite Coffee Brands For Greek Coffee
One aspect that makes Greek coffee taste more authentic is your chosen coffee brand. I’ve tried and found these three brands to be fantastic:
1 – Loumidis Papagalos
Loumidis Papagalos is a well-known and beloved brand in Greece, and for good reason. This coffee has a rich, full-bodied flavor, perfect for traditional Greek coffee.

The finely ground beans produce a smooth, aromatic brew with a thick layer of kaimaki. Whenever I use Loumidis Papagalos, I remember the authentic coffee experiences I’ve enjoyed in Greek cafes.
2 – Bravo Coffee
Bravo Coffee is another excellent choice for making Greek coffee. This brand offers a balanced, medium roast that brings out the coffee beans’ natural sweetness and complexity.

I love how Bravo Coffee creates a perfectly smooth and rich coffee with just the right amount of bitterness. It’s a brand I frequently reach for when I want a consistently great cup of Greek coffee.
3 – Nektar Greek Coffee
Nektar Greek Coffee stands out for its high-quality beans and meticulous roasting process. This brand delivers a robust and intense flavor that is ideal for those who prefer a stronger cup of Greek coffee.

The fine grind ensures a smooth texture and a rich, enjoyable taste. I’ve found that Nektar Greek Coffee always provides a deep, flavorful brew that’s perfect for a morning boost or an afternoon treat.
Common Mistakes and Solutions
Here are three common mistakes I’ve made and how to avoid them.

1 – Overheating the Coffee
One of the most frequent mistakes I made was overheating the coffee. This can cause the coffee to taste burnt and bitter.
Solution: Heat the coffee slowly over low heat. Also, keep a close eye on the briki and remove it from the heat just before the coffee boils. Let it settle, then return it to the heat to create a rich foam without overheating.
2 – Using Incorrect Coffee Grind
Using the wrong grind size can produce weak or overly strong coffee. Greek coffee requires a very fine grind, almost like powder.
Solution: Ensure you use a high-quality, finely ground coffee labeled for Greek or Turkish coffee. If you’re grinding your beans, use a grinder that can achieve a very fine consistency.
3 – Stirring After Heating
I used to stir the coffee after it started to heat, which disrupted the foam and affected the texture.
Solution: Stir the coffee, water, and sugar well before placing the briki on the heat. Once heating begins, do not stir the coffee again. This allows the foam (kaimaki) to form properly on top, giving the coffee its signature texture.
Remember: To heat slowly, use the correct grind, and avoid stirring after heating to enjoy a rich and authentic Greek coffee experience.
Last Thoughts
I’ve had some wonderful times making traditional Greek coffee at home. Now, with this guide, you can too.
Anyway, I’d love to hear about any tips or unique variations, or if you’d like to share your experiences, please leave a comment below. Like always, we end it by saying “voilà!”
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