Greek Coffee: How to Make Ellinikos Kafes

Greek coffee (ellinikos kafes) is a strong, unfiltered coffee made by slowly heating very finely ground coffee with cold water, and usually sugar, in a small long-handled pot called a briki. It is served in a small cup with a thick layer of foam on top, called kaimaki, and the grounds settle at the bottom. To make it, you add about 1 heaped teaspoon of coffee per demitasse of water, choose your sweetness, and heat gently until the foam rises, without letting it boil.

Below you will find the exact recipe, the Greek sweetness levels you need to order like a local, and the tricks for getting a thick, creamy kaimaki every time.

What Is Greek Coffee?

Greek coffee is a close relative of Turkish coffee: the same powder-fine grind, the same small pot and the same unfiltered style. For generations Greeks simply called it “Turkish” coffee. The name “Greek coffee” started being used in the 1950s and became the standard after the 1974 Turkish invasion of Cyprus, when ordering “Turkish” coffee fell out of favor. Today it is a fixture of Greek café life, from village kafeneia to city sidewalks.

Compared with an American drip coffee, Greek coffee is small, intense and full-bodied, with a velvety texture from the fine particles suspended in the cup. It is sipped slowly, often with a glass of cold water on the side.

The Briki and Other Equipment

You need very little:

• A briki: a small pot, wide at the bottom and narrower at the neck, with a long handle. The narrow neck helps build foam. Choose a size that matches the number of cups you make, because a half-empty briki makes weak foam.
• Very finely ground coffee: finer than espresso, like flour or powdered sugar. Most home grinders cannot reach this; a dedicated Turkish-style hand grinder or pre-ground Greek coffee works best.
• Demitasse cups: small cups of about 2 to 3 fl oz (60 to 90 ml).
• A small spoon and a low, gentle heat source. Gas is traditional, but electric works if you are patient.

Greek Coffee Sweetness Levels

Because sugar is added to the pot before brewing, you choose your sweetness up front. These are the classic orders:

Amounts vary by café and by family, so adjust to your taste. If you are new to unfiltered coffee, metrios is a friendly place to start: the small amount of sugar rounds off bitterness without making the cup sugary.

How to Make Greek Coffee: Step by Step

Ingredients (1 cup)

• 1 heaped teaspoon (about 7 g) very finely ground coffee
• 1 demitasse cup of cold water, about 1/4 cup (60 to 70 ml)
• Sugar to taste: 0, 1 or 2 teaspoons (0, 4 or 8 g)

Method

1. Measure the cold water using the cup you will serve in, and pour it into the briki. Cold water gives the coffee more time to develop foam.
2. Add the coffee and sugar. Stir until the coffee is fully mixed in and no dry clumps float on top.
3. Place the briki over low to medium-low heat. Do not stir again from this point.
4. Watch closely. After a few minutes, a ring of foam forms and starts to rise toward the rim.
5. Remove the briki from the heat the moment the foam rises, before it boils. Boiling breaks the kaimaki.
6. Pour slowly into the cup, a little at a time, so the foam slides in first and stays on top.
7. Wait about a minute for the grounds to settle, then sip. Stop before the thick sediment at the bottom.

Making Two or More Cups

Scale coffee, water and sugar by the number of cups, using a briki sized for that amount. When pouring, divide the foam first by pouring a little into each cup, then go back and fill them, so everyone gets kaimaki. Our guide on how to scale a coffee recipe has more on keeping ratios consistent.

Secrets of a Perfect Kaimaki

The kaimaki is the pride of a Greek coffee maker. A thick, fine-bubbled foam means the coffee was brewed slowly and taken off the heat at the right moment. To get it right:

• Use fresh coffee. Freshly roasted beans hold more gases and oils that support foam. Stale coffee makes thin, quickly collapsing foam.
• Go low and slow. High heat rushes the brew and the foam breaks.
• Never boil. Take it off as soon as it rises.
• Match the briki to the batch. A narrow, full pot builds the best foam.
• Start with cold, good-tasting water. It makes up almost the whole cup; see our tips on the best water for coffee.

Variations and Serving Tips

• Diplos: a double Greek coffee, brewed in a larger briki and served in a bigger cup.
• Spiced: some home cooks add a pinch of ground cardamom or a tiny piece of mastic, though plain is most traditional.
• Serve with: a glass of cold water and a small sweet such as a cookie or loukoumi.
• Iced coffee instead? Greece is also home to the frothy, iced frappé. Read the story of the Greek frappé.

Greek Coffee FAQ

Is Greek coffee the same as Turkish coffee?

They are prepared in essentially the same way, with powder-fine coffee heated in a small pot and served unfiltered. The difference is mostly in name and in local habits such as blends and serving customs. You can compare methods in our guide on how to make Turkish coffee.

Is Greek coffee stronger than regular coffee?

It tastes stronger and has a heavier body because it is unfiltered and concentrated. A small cup typically has less total caffeine than a large mug of drip coffee, simply because the serving is so small.

Should you drink the grounds in Greek coffee?

No. Let them settle for a minute and stop sipping when you reach the thick layer at the bottom. Some people use the leftover grounds for fortune telling.

Can I make Greek coffee without a briki?

A very small saucepan can work, but it is harder to build foam because it is too wide. A briki is inexpensive and makes a noticeable difference.

Your First Briki of Greek Coffee

Greek coffee rewards patience: cold water, low heat and a watchful eye give you a rich cup with a creamy kaimaki. Choose a smooth, low-acid coffee that tastes great unfiltered, such as our nutty, chocolatey Brazil Santos or a classic Colombia single origin, and grind it as fine as flour. Every Feel Espresso order is roasted 1 to 5 days before delivery, giving you the fresh beans a thick foam needs.