GREEK COFFEE

Greek coffee - also widely referred to as Turkish coffee, originated in the Arab countries.
It was very quickly adopted in Greece, and it is still the most favourite style of coffee, and is now a way of life.

The women would find a break in their daily routines to meet with friends or a neighbour and savour a coffee whilst catching up on the local gossip.

Although these stereo typical ways have been replaced with modern people and Cafes in Greece, the excuse to stop time whilst slowly enjoying a coffee has not diminished.

As with many things in Greece there is an elaborate performance to preparing a Greek coffee, one which is never rushed, nothing missed and very precise. I feel the almost ritual-like preparation only enhances the anticipation of a special moment.

Greek coffee is made in a small coffee pot - normally copper or brass, with a long handle, which is called a briki.
The difference to instant coffee is that you put all the ingredients in the pot and brew it together.
Greeks are so particular about making their coffee they will actually buy a little gas single burner (like the one used in camping) just to have to use for their coffee. This is because most households in Greece cook on electric stoves and electric cannot be regulated like gas to control the heat to enhance the frothy foam that forms on the top of the coffee as it brews. All my family and friends I know in Greece use this method to make their coffee. But please do not be put off if you only have electric.

First your eyes, the look of it.
the touch, touching the cup.
the smell, the aroma of the coffee
the sound, as you sip it - the Greeks sip it loudly!
the taste, superb!

No wonder it is so special.<

The average Greek will drink 2-3 coffees a day.
It is always served in a small (espresso size) white Greek coffee cup with matching saucer, along with a glass of iced water.
It is sediment based. Once you have drunk the coffee - the sediments are left at the bottom of the cup.
Many women have tried their hand at fortune telling. You place the cup upside down over the saucer for the sediment to dry out and from whatever pattern forms - your fortune is foretold!

PROPORTIONS FOR GREEK COFFEE

It is best not to make more than 2 coffees at one time or else you will lose the froth on the top that so many love and it won't produce the best results.
If you do not have a briki, you can use a small saucepan.

Into the briki add one Greek coffee cup of water per person.
Add one teaspoon of Greek coffee per cup.
Also add the sugar depending on sweetness required.
Medium - metrio is 1/2 to 1 teaspoon sugar,
Sweet - glyco is 1 1/2 to 2 teaspoon sugar,
None - sketo has no sugar and can be very strong.
I would recommend if you have never tasted greek coffee before to have at least 1 teaspoon of sugar as it is very strong, and then adjust to your preference. I never have sugar in my instant coffee or even capuccino's yet I do like my Greek coffee sweet and strong.

Place the briki or saucepan over the heat, stir well until the sugar and coffee are diluted.
When the Greek coffee comes to the boil, it forms a ring of foam, starting from the outer rim and as it boils the rim closes and the coffee rises.
You need to take the coffee off the heat just before the ring is fully closed - that is if you like your coffee strong and heavy.
If you let the ring close and rise more, the coffee will become weaker.
The whole difference between strong and weak coffee is about 1 second as it starts to rise, so you have to be quick.

Pour it immediately amongst the prepared cups and serve along with a glass of iced water.

If you would like to buy some authentic Greek coffee have a browse through this online Greek Internet Market, which sells Greek coffee along with many other wonderful greek foods and other products. Just click on the logo below.

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