🇬🇷 Greece · Drinks
Ellinikos Kafes: Traditional Greek Coffee
By eatmundo · July 7, 2026
Ellinikos Kafes is a distinctively strong, rich, and aromatic coffee, traditionally prepared in a small pot called a briki. Known for its characteristic foam (kaimaki) and fine coffee grounds that settle at the bottom, it's not just a drink but a cherished ritual in Greek culture.
Ingredients
check them off as you prepareHow to Make It
- 1
For one serving, combine 60ml of cold water, 1-2 teaspoons (about 7g-14g) of very fine ground Greek coffee, and your desired amount of sugar in a small briki (Greek coffee pot). Use 1 teaspoon of sugar for "metrios" (medium sweet) or 2 teaspoons for "glykos" (sweet); for "sketos" (plain), omit sugar.
- 2
Stir the mixture gently with a small spoon until the coffee and sugar are fully dissolved in the water. Avoid vigorous stirring at this stage, as it can hinder the formation of kaimaki (foam).
- 3
Place the briki over medium-low heat. Do not stir it again once it's on the heat. Slowly heat the coffee, carefully observing it. The goal is to heat it gradually to allow the foam to develop.
- 4
As the coffee heats, a rich, thick foam will begin to rise to the surface. Watch carefully: as it approaches a boil, the foam will expand and climb up the sides of the briki. This foam, the "kaimaki," is crucial to a good Greek coffee.
- 5
Just as the foam reaches the rim of the briki and is about to boil over (do NOT let it boil vigorously), immediately remove it from the heat. The key is to capture the foam before it breaks.
- 6
Carefully pour the coffee slowly into a small demitasse cup, ensuring the precious kaimaki is evenly distributed. Pouring slowly helps maintain the foam and keeps the grounds settled.
- 7
Allow the coffee to sit for 1-2 minutes before drinking, allowing the fine coffee grounds to fully settle at the bottom of the cup. Sip slowly and enjoy, but remember not to drink the sediment at the very bottom.
Frequently Asked Questions
What kind of coffee should I use for Greek coffee?+
You must use very fine ground coffee, specifically labeled 'Greek coffee' or 'Turkish coffee.' Regular drip or espresso grind is too coarse and will not produce the characteristic foam or allow the grounds to settle properly.
What is 'kaimaki' and why is it important?+
Kaimaki is the rich, creamy foam that forms on top of Greek coffee. It's highly prized as a sign of well-prepared coffee, contributing to its aroma, taste, and overall texture. It should be thick and persistent.
How do I avoid drinking the coffee grounds?+
After pouring, let the coffee sit for 1-2 minutes to allow the fine grounds to settle completely at the bottom of the cup. Drink slowly, stopping when you reach the thick sediment layer at the very bottom.
Can I reheat Greek coffee if it gets cold?+
It's not recommended to reheat Greek coffee. Reheating will disturb the settled grounds and destroy the kaimaki, compromising the unique experience. It's best enjoyed fresh and warm.
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