Greek coffee can be made in four different ways. He can be sketos (without sugar, strong and bitter), metrios (medium, usually with one teaspoonful of sugar), glykys or vari glykos (almost honey-sweet) and glykys vrastos – sweet but boiled more then once so it loses most of its froth.
In olden days you had little Cafeneions everywhere which were the domain of men only, where the men would while away the hours, slowly sipping their Greek coffee, whilst contemplating life, singing along to the music playing or having a game of tavli (backgammon).
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 cafe, 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.
Elliniko cafe 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 coffees. But please do not be put off if you only have electric.
Greek coffee can be made in four different ways. He can be sketos (without sugar, strong and bitter), metrios (medium, usually with one teaspoonful of sugar), glykys or vari glykos (almost honey-sweet) and glykys vrastos – sweet but boiled more then once so it loses most of its froth. Depending on which art of Greek Coffee you like, measure and add into the briki the coffee, a teaspoonful of coffee per cup, and the sugar. For a medium coffee the best balance is to add the same amount of sugar as coffee. Put the briki on a low heat and stir its contents a little, until the coffee is diluted in the water. Hold the briki by the handle all the time as it boils so quickly and spills everywhere. Watch it starting to rise with a bubbly foam. Let it rise – and don’t panic! – until it reaches the lips of the briki and then immediately withdraw from the heat. Once the coffee has been made, let it stand for one minute to allow the coffee grounds to settle at the bottom of the briki. Pour a little in each cup, to distribute the froth in all the cups. Then proceed and just fill them up to the brim.
Greek coffee is never stirred once it has been made and served and is drunk slowly. Serve it together with a glass of cold water.
