Greek Coffee
Greeks enjoy making and drinking Greek-style coffee both privately or at social gatherings. The type of coffee used varies according to individual taste but there is a standard method of preparing traditional coffees.
Traditional Greek Coffee
The standard ingredients are Greek/Turkish coffee, sugar and water. The amount of sugar varies and Greeks will express their preference as:
- sketos: one teaspoon of coffee and no sugar
- metrios: one teaspoon of sugar and one teaspoon of coffee
- glykos: two teaspoons of sugar and one teaspoon of coffee
- vari glykos: three teaspoons of sugar and one teaspoon of coffee
The coffee, sugar and water are simmered in what is called a briki.
To make Greek coffee with your client, put the sugar in the briki and use traditional Greek coffee cups to measure the amount of water. Stir the coffee mixture in the briki before putting it on a low flame. When the coffee mixture starts to bubble it will form a thickened layer at the top. Remove the briki from the flame and pour the liquid into a Greek coffee cup.
Greek Frappe Coffee
Your client might like to make this non-traditional but increasingly popular cold coffee drink in the summer months. It has a frothy top and is very refreshing.
Frappe is a mixture of water and instant coffee. Sugar and milk are optional. As with traditional Greek coffee, your client will ask for:
- sketos: no sugar and one teaspoon of coffee
- metrios: one teaspoon of sugar and one teaspoon of coffee
- glykos: two teaspoons of sugar and one teaspoon of coffee
- vari glykos: three teaspoons of sugar and one teaspoon of coffee
Frappe is made in a plastic or glass shaker. Put the coffee and sugar into the shaker. Add 20-30ml of iced water. Shake vigorously until a thick froth forms. Pour into a glass and top up with more iced water, milk and ice cubes.
