In the world there is a country with the poetic name “Hellas.” Its most common and internationally
recognized name, however, is Greece. Hellas gave the world hundreds of inventions of human genius in nearly
every science, from philosophy and mathematics to astronomy and physics. The name Eleonora is also undeniably
connected to this country. And now, let us introduce you to Ellinikós Kafés, also known as “Hellenic Coffee” or
simply “Greek Coffee.”
Unlike their ancient ancestors, modern Greeks are passionate lovers of rest. In Spain and Nigeria, they have
the siesta; in Italy, the riposo; in the Philippines, the idlip; and in Greece—the kaló mesimeri. The essence is the
same everywhere: to take a short rest during the day (in the afternoon or early evening), whether after work, a
delicious lunch, or simply because the boss isn’t standing nearby with a whip. And if you know even a little about
the mentality of these countries, you already understand: they don’t just like to rest—they are true professionals at
it.
For Greeks, the quality of rest is elevated by Greek coffee, which is enjoyed by everyone—from young to
old. They drink it at home and in cafés, morning, noon, and night. Surprisingly, despite this deep love of coffee,
Greece ranks only 15th in the world in per capita coffee consumption.
Distinctive features of Greek coffee culture include:
• disdain for instant coffee;
• rejection of coffee machines of any kind;
• absence of a “milk culture” in their coffee drinks (unlike in the U.S., where coffee is hardly considered
coffee unless a tiny espresso is drowned in half a liter of milk, a liter of sugary syrups, two kilos of whipped
cream, and three kilos of ice).
This is why brewing coffee in Greece usually happens on the stove or in hot sand using a briki (also called a
cezve or ibrik). That said, tourists and young Greeks are happily served cold frappé, made from instant coffee—but
that remains more of an exception to the rule.
Although Greeks were drinking coffee as early as the 15th century, the true trend only gained strength with
the mass import of beans from Turkey in 1919. The first Greek-run coffeehouse opened four years later under the
name Bravo, a company still operating today. After the political conflict between Greece and Turkey over Cyprus,
Greeks took offense and stopped calling their coffee “Turkish,” renaming it “Greek coffee.”
In Greece, almost no one drinks pure single-origin or specialty coffee. Instead, they prefer blends from
entirely different beans, sourced from all over the world. Their guiding principle seems to be: “Never create the
same coffee blend twice.” So even if you visit the same Greek café every day for a year, the taste of your coffee
will always be slightly different.
How Greek Coffee Is Made
The preparation method for Greek coffee is simple and almost identical to brewing in a cezve:
1. Take 1–2 teaspoons of finely ground coffee.
2. Place it into a briki, cezve, or ibrik.
3. Heat over fire or sand until the surface forms a stable foam and/or the grounds settle at the bottom,
taking care not to let it boil over.
4. Pour into small cups and enjoy.
What makes Greek coffee special is the ultra-fine grind, almost to a powder—much finer than what is
usually considered ideal for a cezve. Another difference: sugar is added directly into the briki while brewing, unlike
in most countries where it’s added to the cup afterward (or omitted entirely).
As for sugar, there are four recognized levels of sweetness:
• Skétos — no sugar at all;
• Métrios — 1 teaspoon of sugar;
• Glýkos — 2 teaspoons of sugar;
• Varíglikos — 3 teaspoons (very sweet).
For anyone familiar with Greek (or even Ukrainian, which borrows many words from Greek), the meanings
are obvious: Skétos resembles “ascetic” (restricted, without sugar); Métrios means moderate; Glýkos relates to
“glucose,” hence sweet; and Varíglikos literally means “very sweet”—a coffee with “a lot of glucose.”
And to truly drink coffee “like a Greek,” you must savor your tiny cup as long as possible, enjoying
conversation or simply gazing philosophically into the distance—until you feel the first gentle waves of nirvana
flowing through your veins. Or at least until your boss fires you for sitting around doing nothing all day.
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