In my family, coffee is more than a caffeine fix. It's a ritual that forces you to slow down. When I'm at our Wetherill Park roastery, I often think about the Greek coffee houses where time seems to stand still. Greek coffee, or ellinikós kafés, is a thick and potent brew that carries the history of the Mediterranean in every cup.

I’ve spent a lifetime perfecting the temperature and grind required for this method. It’s a unique extraction because you don't actually filter the grounds. You drink the coffee as it settles. This creates a deep and earthy flavour profile that is unlike anything you'll get from a standard espresso machine.

Key Takeaways

The Powder Grind: Use coffee ground into a fine powder. It should feel like flour or talcum powder between your fingers.
The Briki is Vital: You need a narrow-necked pot called a briki. This shape is essential for creating the signature foam.
Never Boil: If the coffee boils, the foam collapses and the flavour turns bitter. Remove it from the heat the moment it rises.

What is Greek coffee?

Greek coffee is a strong, unfiltered brew made from powdery fine coffee beans boiled in a tall, narrow pot called a briki. It is famous for its thick, creamy foam top known as kaimaki. Unlike most Western styles, you serve the coffee with the grounds still in the cup. You must wait for the sediment to settle at the bottom before you start sipping. It’s a slow-drinking coffee traditionally served with a glass of cold water and a sweet treat like lokum.

Greek Coffee vs Turkish Coffee: What’s the difference?

People often ask about the difference between Greek style coffee and Turkish coffee. While the brewing method and the briki are almost identical, the difference lies in the cultural identity and the bean selection. Greek coffee typically uses a lighter roast of Arabica coffee beans. This results in a slightly milder and more floral profile compared to the dark and spicy notes often found in Turkish blends.

Comparison: Mediterranean Brew Styles

Feature	Greek Coffee	Turkish Coffee	Nicolas’ Rating
Roast Level	Light to Medium	Medium to Dark	Greek is smoother
Grind Size	Extra Fine Powder	Extra Fine Powder	Both require precision
Sugar Added	During the brew	During the brew	Traditional and sweet
Spices	Rarely (Plain)	Often (Cardamom)	Greek for pure coffee taste
Best For	Slow social sipping	After-dinner digestif	Greek for morning rituals

How to make Greek coffee at home

To master a traditional Greek coffee, you need to focus on the "Slow Rise." High heat is the enemy here. You want to coax the oils out of the powder without scorching them.

The Ingredients:

Extra-fine coffee powder: Use a specialty Arabica blend. I recommend our Ethiopian Coffee Beans for a floral, authentic Hellenic experience.
Cold Water: Always start with fresh, cold water. Measure it using the same demitasse cup you plan to serve in.
Sugar: Add this to the cold water before you start heating.
A Briki: A traditional copper or stainless steel pot with a long handle.

Step 1: Measuring and Mixing the Base

Pour one demitasse cup of cold water into your briki.
Add one heaped teaspoon of coffee powder.
Add sugar based on your preference. In Greece, we call no sugar Sketos, one teaspoon Metrios, and two teaspoons Glykys.
Stir the mixture well while the water is still cold to ensure the sugar is fully dissolved.

Barista Tip: Use a long-handled spoon to reach the bottom corners of the briki. If the sugar isn't integrated early, it will caramelise on the bottom and ruin the clean taste of the roast.

Step 2: Heating on a Low Flame

Place the briki over a very low heat source.
Avoid the temptation to stir the coffee once it starts to warm up.
Let the grounds settle naturally as the temperature rises.

Barista Tip: If you're using a gas stove, keep the flame small enough that it doesn't wrap around the sides of the briki. This ensures the heat is concentrated only at the base for a more stable rise.

Step 3: Watching the Kaimaki Rise

Watch the surface of the coffee closely. As it heats, a thick, dark foam called kaimaki will begin to form and move toward the centre.
The foam will eventually start to rise toward the rim of the briki.
Remove the briki from the heat just before it reaches the top.

Barista Tip: Look for the "Golden Ring." You want the foam to be dense and glossy. If it starts to bubble aggressively, you have waited too long and the kaimaki will be thin and airy.

Step 4: Serving and Settling

Pour the coffee slowly into your demitasse cup.
Try to keep the briki close to the cup to preserve the layer of kaimaki on top.
Wait at least two minutes before your first sip. This allows the fine silt to settle at the bottom of the cup.

Barista Tip: Never stir the coffee once it is in the cup. This will kick up the grounds and make the drink gritty. A perfect Greek coffee should be smooth until the very last centimetre.

What is kaimaki in coffee?

Kaimaki is the rich, velvety foam that sits on top of a properly brewed Greek coffee. It’s considered the mark of a skilled brewer. In Greek culture, serving a coffee without kaimaki is like serving a beer without a head. It shows that you haven't rushed the process. The foam traps the volatile aromas of the coffee, making every sip more fragrant and intense.

If you want a thick kaimaki, you need a narrow-necked briki. This shape forces the oils and fine particles to congregate in a smaller surface area, which builds a stronger and more stable foam structure.

Which coffee beans are best for Greek coffee?

To get that authentic Greece coffee taste, you need a bean that is high in aroma but low in bitterness. While traditional Greek coffee uses specific local blends, you can achieve a superior result using high-quality specialty beans.

I suggest using our 109 Specialty Coffee Beans. This medium to dark roast is a tri-continental blend that provides a fusion of bold cherry and sweet lemon with caramel undertones. Because Greek coffee is a slow, low-temperature extraction, these unique properties provide a refreshing and understated experience. Plus, the extra-fine powder grind required for the briki highlights the natural sweetness of the caramel notes.

Final Thoughts: A Moment of Connection

Making Greek coffee is an invitation to be present. In my family, we've always used these moments to sit together and talk. Whether you're brewing a Metrios for a friend or a Sketos for yourself, remember that the kaimaki is the reward for your patience.

If you're exploring global coffee styles, check out our guides on How to Make a Café Cubano or the Difference Between a Cortado and a Piccolo. Tag us in your photos of your perfect kaimaki. I love seeing the Di Stefano community master these ancient crafts.

FAQ: Traditional Greek Coffee Questions

How do you make Greek coffee without a briki?

You can use a small, narrow saucepan, but it is much harder to create the kaimaki foam. The wide top of a standard pan allows the heat and foam to dissipate too quickly. If you must use a saucepan, keep the heat extremely low and watch the edges for the rise very carefully.

What are the different types of Greek coffee sweetness?

There are four main levels of sweetness: Sketos, Metrios, Glykys, and Variglykos. Sketos is black and bitter. Metrios has one teaspoon of sugar. Glykys is sweet with two teaspoons. Variglykos is extra-strong and extra-sweet, often using multiple spoons of both coffee and sugar.

Can I drink the grounds at the bottom of the cup?

No, you should always leave the sediment at the bottom of the demitasse cup. The grounds are very fine and can be quite muddy if consumed. In Greek tradition, these grounds are often used for tasseography, which is the art of reading the patterns to tell the future.

Why is my Greek coffee bitter?

Your coffee is likely bitter because it boiled or the heat was too high. Greek coffee should never reach a rolling boil. If the kaimaki breaks and the liquid bubbles, the coffee is over-extracted. Always remove the briki from the heat the moment the foam starts to swell.

Additional Reading

Want to learn more about the different types and styles of coffee drinks from around the world? We have a range of content available on our Regions blog. Take a look below:

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About the Author

Nicolas Di Stefano, a third-generation Master Roaster and Director of Di Stefano Coffee, continues his family’s proud legacy of exceptional coffee craftsmanship. Blending traditional Italian roasting methods with a modern dedication to quality, Nicolas ensures every cup embodies the rich flavour and consistency Australians have come to love.