Greek coffee
| Type | Regional & specialty |
| Origin | Greece |
| Ingredients | Finely ground coffee, water (sugar optional) |
| Served | Hot |
Greek coffee is a traditional, unfiltered coffee made by gently heating very finely ground coffee with water (and often sugar) in a small pot called a briki. It’s served in a small cup with a layer of foam on top and the grounds settling at the bottom.
Origin
Greek coffee developed from the broader Eastern Mediterranean coffee tradition and became a staple in Greece’s café culture. It remains closely tied to hospitality and everyday social life.
How it’s made
- Very finely ground coffee is added to a briki with water (and sugar, if desired)
- The mixture is stirred before heating
- It’s heated slowly until foam rises (without fully boiling)
- Foam is shared into cups, then the coffee is poured to finish
Taste profile
- Strong, concentrated flavor
- Thick, velvety mouthfeel
- Rich aroma and roasted notes
- A long finish, with sediment at the bottom
Variations
- Sketos – no sugar
- Me ligi – lightly sweetened
- Metrios – medium sweet
- Glykos – sweet
- Double – made with extra coffee for a stronger cup
Serving
Typically served hot in a small cup, often with a glass of water and sometimes a small sweet (like loukoumi).