Made in a copper coffee pot known as a briki and served piping hot in flitzania (or demitasse cups), Greek coffee (also known as ellinikós kafés or simply ellinikós) hold a special place in the hearts of those with roots connected to the country. For many Greeks, Greek coffee is a big part of everyday life. Friends and family sit down together to slowly sip their cup of coffee as they enjoy a conversation. Greek coffee is made using extra finely ground coffee beans that has a powder-like consistency. In Greek custom, the coffee should always feature what’s known as kaïmaki, the rich layer of froth or crema on top of the coffee. The thicker the crema, the more enjoyable the coffee.
There are four primary brewing styles, which vary according to the levels of sweetness.
• Sketos (σκέτος), meaning plain, features only coffee and no sugar. Greek coffee purists often argue that this is the traditional way of drinking ellinikos.
• Metrios (μέτριος), or medium, is made using 1 teaspoon of sugar for every cup or teaspoon of coffee.
• Glykos (γλυκός), translating to sweet, is for people who prefer a definitively sweet taste for their Greek coffee. To make this you use 2 teaspoons of sugar for every teaspoon of coffee.
• Glykivrastos (γλυκήβραστος) is sweet boiled coffee, a newer way of drinking coffee that is more popular with the younger generation. For this method, you must lift the briki off of the flame as it begins to swell, letting it froth up then taking it off five times.
For a cup of Greek coffee that features a refined test, a creamy layer of froth, and a smooth body, trying making your ellinikós with the Sara Coffee Co. Original Blend.