This is a traditional recipe which is similar to Turkish Coffee, and the way in which it is made. You will need an ibrik to make any of the ‘Four Greek Coffee’ recipes, but if you don’t have one just use a small saucepan instead.
The Sketos Greek Style Coffee
Design: Strong and bitter. No sugar.
Make it: Use one teaspoon of ground Greek coffee per cup of water, then boil.
Metrios Greek Coffee
Design: Strong, bitter and sweet.
Make it: Mix one teaspoon of ground Greek coffee and one teaspoon of sugar per cup of water and boil.
Vari Glykys Greek Style Coffee
Design: A Glykys or Vari Glykys coffee is made using a teaspoon of honey instead of sugar.
To make it: Use one teaspoon of ground coffee and one teaspoon (or more) of honey. Boil the coffee as normal, then pour into cups.
Glykys Greek Coffee
Design: The Glykys is again very sweet, but doubly sweet made with sugar and honey.
Make it: Us one teaspoon of ground coffee per cup and boil with the sugar and honey, as you would as normal.
Glykys Vrastos Greek Coffee
Design: The Glykys Vrastros is the same as the ‘Glykys’, but it is boiled twice to shed the froth.
Make it the same way as the Glykys, but wait for it to cool and then bring to the boil once more. Pour into cups, adding one teaspoon of sugar and the honey, per cup.
I don’t know about you, but there seems to be five versions of the Greek coffee, not four. But they are the amazing versions of the Greek Coffee, which is quite simply one of my favorite caffeine cups because it reminds me of my time spent in Greece.
Here are some Tips for Making a Traditional Greek Coffee
Firstly, make sure you are using a quality blend of Greek coffee. Anything else just will not do in my opinion, so it’s worth spending a little extra to make sure you get the full flavor of your Greek coffee. I think this will help you reminisce too – it does for me, that’s for sure.
Just add the cold water and coffee grounds to the ibrik and start to boil. If you are making any of the sweeter versions, now is the time to add your sugar and/or honey.
Put the ibrik on to slowly boil and stir slightly until the grounds are mixed with the water. Make SURE you hold the long handle of the briki because it boils quickly and you want to avoid spillage.
Then when the coffee starts to froth and rise to the rim, remove it from the heat immediately – but not before it rises to this point!
Allow your coffee to stand for a minute and then pour the same amounts of liquid AND froth into each cup.
Important Tip: Never stir your Greek coffee after it has settled and been served. You really do not want to taste the coffee grounds residue left in the bottom of your cup!