Eat Like a Greek, Ingredients

How to Make and Drink Greek Coffee

How to make Greek coffee

We have known for a while that coffee can be good for you and particularly Greek style coffee as that recent study on elderly Greeks showed us. So how do you make it?

Well, first of all taste is subjective and when it comes to coffee the variations are limitless. The same goes for Greek coffee, obviously you won’t add milk or syrups to it, but the ratio of sugar to coffee, the amount of coffee, the length of time it is boiled, whether it has bubbles or not, all these are factors that can affect the taste and texture of the coffee. So in this post I will show you how I make the coffee and present the numerous other ways it can be prepared.

You will need

You will need some equipment to make a proper Greek coffee.

  • A gas source. In Greece most people used to have gas stove tops, nowadays these have been replaced with electric stove tops, which I am not very fond of, as I cannot see flame. Since most people no longer have gas stove tops, here they use what you call a gazaki, it is a single camping gas burner. Traditionally this type of coffee is made in what is called hovoli, which is basically heated sand.
  • Get a small coffee pot called a briki.
  • Espresso coffee cup or Greek coffee cup like the one in the photo
*Note Greek coffee does not have any spices added to it such as cardamom.

Greek coffee

What Type of Coffee Should you Use?

Now many people think that if they grind their favorite coffee beans in a fine powder they will have Greek style coffee. This is not the case. I remember when I was the Food and Beverage Director for Starbucks in Greece and we were launching the first store in Greece back in 2002, we had to serve Greek coffee in the store. Apparently there is a law in Greece that requires all coffee shops to serve Greek coffee. However, Starbucks only serve their own coffee blends, so they ground their beans in a powder and made a “Greek” coffee. I can assure you that it looked like Greek coffee, but it did not taste like Greek coffee. Α specific combination of beans is used to make this Greek blend, with specific bean varieties, roasted at specific temperatures and used in specific ratios. If there is a place that grinds/roasts Greek/Turkish/Arab style coffee near you, then by all means get the coffee from there. If not, many ethnic super markets sell it and you can also order Greek coffee from Amazon, they carry the 2 popular Greek brands Loumidis and Bravo.

Greek coffee

How to drink Greek coffee

While this is a small coffee, it is not to be confused with the espresso, which is basically consumed quickly standing up. This coffee is consumed sitting down slowly. To get the full flavor you should sip the coffee slowly. I remember the older generations taking loud sips of coffee; while this may be rude, I find that it increases the enjoyment of the coffee. Once you start tasting the first grounds you are done. Do not try and drink the coffee grounds at the bottom of the cup.

In Greece, traditionally coffee was consumed two times a day: In the morning and in the afternoon after their nap. Although the coffee seems thick and black it is not extremely high in caffeine, it is actually lower then regular filter coffee.

Different Preparations of Greek Coffee

As I mentioned earlier there are different ways to enjoy coffee (some say that there are 45 different ways to prepare Greek coffee), so you may always reduce the sugar or not add any at all. The way I make it is considered somewhat moderate to strong. Here are some of the ways it can be consumed:

  • Plain pronounced Sketos: Only coffee and no sugar
  • Strong pronounced Varis: 2-3 teaspoons of coffee with 1 teaspoon sugar
  • Light pronounced Elafris: ½-1 teaspoon of coffee + 1 teaspoon sugar
  • Sweet pronounced Glykos: 1 teaspoon coffee +2 teaspoons sugar
  • Strong-Sweet pronounced Variglykos: 3 teaspoons coffee +3 teaspoons sugar
  • Yes and No pronounced Ne ke Ohi: 1 teaspoon coffee + ½ teaspoon sugar

Greek Coffee

Greek coffee
Prep Time: 3 minutes
Total Time: 3 minutes
Making and drinking authentic Greek coffee in a few easy steps.
Course: Beverage
Cuisine: Greek, Mediterranean
Keyword: Greek Coffee
Servings: 1
Author: Elena Paravantes RDN
Print Recipe Pin Recipe


  • Measure out a full coffee cup of water (about 2 1/2 -3 ounces or 75-90 mls) and pour into the briki. If you are making more than one coffee make sure your briki is big enough, you will need space to let the coffee bubble and foam.
  • Add 2 teaspoons of coffee and 2 teaspoons of sugar for every 1 coffee cup and stir. This ratio is considered a somewhat strong coffee.
  • Place the briki on the gas and turn on so that it is on low heat.
  • Very slowly let the coffee heat up, (keep the flame very-very low). Do not leave the coffee unattended.
  • You will slowly see the surface start to tremble (I describe it like a volcano waiting to explode). Once it starts foaming, lift it slightly from the heat until the foam/bubbles settle and then put it on the fire again and let it start foaming and puffing up. Then remove. This step is important to get a good coffee. You don’t want to let it over-boil otherwise it will not have that creamy/foam on top, but you don’t want it under-boiled because then you may taste the grounds in the coffee.
  • Serve in the coffee cup. If you are making more then one, separate the foam in each coffee cup.
  • Serve the cup on a small saucer with a glass of cold water.
DID YOU MAKE THIS RECIPE? Leave a comment or share on instagram and mention @greekdiet
Photos by OliveTomato

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  • Reply Mixalis November 16, 2020 at 12:39 am

    Hello, I’m Greek & I’ve always drank my Greek coffee with cardomon!

  • Reply George Males June 12, 2020 at 12:19 pm

    I am inspired by your writings which brings back memories of Yaya and her Greek girlfriends that used to gather in the afternoon for talk and treats, and ‘Turkish’ coffee. I still have the brass brikies. Your recipe and method is the same as Yaya and Mother taught me, only they allowed foaming to happen 3 times (maybe for the trinity). As a retired senior, I will dust off the briki and bring them back to life. Love your writings.5 stars

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  • Reply Katie July 10, 2019 at 2:22 pm

    This sounds so good! I am curious though (I always have to worry about something when I should just live my life): I’ve seen some articles that boiled, unfiltered coffee can raise cholesterol. Does this potentially have that effect or because the grounds aren’t consumed is it less likely to cause any issues with cholesterol? I know traditional Greeks are very healthy in general and face very few lifestyle related diseases so I would think either this coffee doesn’t cause cholesterol raising or because the diet is so healthy it would make up for that. Just wondering if you know more about this. I’m still going to try it either way it sounds like it would be something I would love and I’ve been using a french press anyways so I’m sure that also would be considered unfiltered coffee.

  • Reply Murat June 2, 2019 at 10:41 pm

    That is nice but that is not greek, its turkish coffee.

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  • Reply Blaire Ferry March 7, 2019 at 3:22 pm

    This was so so so helpful! It’ll save me so much more money making it myself rather than constantly buying it. I sadly live in America when I would love to live in Greece. So this will help me make better coffee than any other places can offer!!

  • Reply Su September 6, 2018 at 9:19 am

    I’m sitting outside Als bar in Batsi, Andros. Been coming here for 20 years, loved your article on how to make proper Greek coffee, definitely going to bring a briki home with me this year. Can’t believe it’s taken me 20 years!!!
    Best wishes,

  • Reply Stin Halkidiki June 27, 2018 at 10:18 pm

    when on the beach in north greece, my aunt would soak cotton balls in either alcohol or something else that i cant remember, and she’d light them up and hold the briki over the flames. when there’s a craving, there’s a way

  • Reply Carla Steenkamp Sheills May 28, 2018 at 6:42 am

    Thank you Elena! We are new converts to Greek coffee after our first visit to Greece. I feel much better drinking coffee like this than the way I used to! We now love our daily Greek coffee! Good to read about it . I work with over 100 women every week, dancing and will be introducing our dancers to the joys of Greek coffee.

  • Reply Kathy November 6, 2017 at 4:01 pm

    Though we liked Greek coffee we really did not drink it because making it on the stove was hugely unsuccessful! No patience… never managed to get a good kamaki on the top. Then we discovered the Beko Turkish/Greek auto coffee maker – with North American power – this little machine make a perfect cup of coffee every single time with the push of one button. It’s become our coffee of choice since we bought the machine.

  • Reply Gus July 31, 2017 at 4:47 am

    I came here for tips on Greek coffee, but the rest of the content here looks great – hitting “Subscribe.”

  • Reply Margaret July 12, 2017 at 11:51 pm

    I have just received my first order of Loumadis coffee and although I really liked it, am not sure if I made it correctly. Is 1 teaspoon, a level teaspoon or a heaped teaspoon? I used a level teaspoon with a half teaspoon of sugar, but I didn’t manage to get it to foam although I boiled it for several minutes. I did however, have the element on high … we don’t have gas. I will try again with the element on low next time.

    • Reply Elena Paravantes RDN August 16, 2017 at 10:33 am

      Hi Margaret,
      Have the element on low, it will take a bit more time but you should get the foam. If it is on high it will come to a boil too fast resulting in no foam.

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  • Reply Regina November 23, 2016 at 2:02 pm

    Hi ~ I loved this article. When and why do you drink the cold water?
    Thank You!

  • Reply Penelope Cumas July 16, 2016 at 3:12 am

    I’m not getting your posts lately, so I am resubscribing. Love your blog. But please, please, for us poor apartment dwellers who are confined to apartments with those horrible (I totally agree) electric stoves, is there not a way we can approximate the Greek coffee. What is that sand-in-the-pan method? Thanks.

    • Reply Elena Paravantes RDN August 1, 2016 at 6:39 am

      Thanks Penelope! I have checked your subscription, and you are subscribed. You can still make the coffee on the electric stove, just put in on low heat. The sand in the pan, would require filling a pan with sand and heating with constant low heat.

  • Reply Wicche January 5, 2016 at 4:10 pm

    Back in the 80’s and early 90’s I had “made friends” with a large group of sewing women considered antisocial in the GM factory where I started as a student employee. Their use or lack of English was the answer- once I began to learn Greek I was introduced to so much more. Their foods and coffee included. My favorite was from the kafeneon, a Greek mens cafe/club, made in the sand. Had a boyfriend back then who would make it for me at his apt. He used a small heavy saucepan not a fancy briki but he did cook it on a pan of special sand on the burner of his kitchen stove. He said the important things were good coffee, heavy bottom pot and the amount of the light almost white sand

  • Reply Cathy M December 26, 2015 at 4:19 pm

    can I make the coffee on a regular gas stove in a
    small pan?

  • Reply HMK December 3, 2015 at 10:22 pm

    Yes, Greek coffee is traditionally made on a small, single gas burner
    But up here in Canada, using camp stoves inside is hazardous, and/or illegal depending upon where you live.

    I have both a briki and coffee which I’ve never used.

    • Reply Elena Paravantes RDN December 5, 2015 at 7:47 am

      If you have a gas stove with a small burner that could work. Otherwise you can make it outside.

  • Reply Abhilasha Singh September 30, 2015 at 3:37 am

    Great post. I always saw the Greek coffee kit in shops but could not buy as I had no idea about the contents. Now this time I will make sure that I try Greek style coffee in a taverna and then buy their blend. I have read such good reviews about their health benefits that I want my entire family to get used to drinking it. Frappe out Greek coffee in.

  • Reply Colin Briggs July 19, 2015 at 1:43 pm

    At what point is the Cold Water traditionally drunk – before, during or after ?

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  • Reply Love Skiathos June 20, 2015 at 8:49 pm

    A fantastic article, make me want to crack out the briki and get some sweet strong coffee on the brew. Thank you for sharing this

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  • Reply Chris November 20, 2014 at 2:49 pm

    For a good strong bodied and full of aromas cup of Greek coffee, Rio, Santos, Robusta and a little of Djimmah roasted till the 1st crack constantly at 170-180 degrees celsius. Στην υγεια μας (cheers)

  • Reply Ange Kenos February 6, 2014 at 4:04 am

    I love my Hellenic/ Greek coffee but diplo kai metreo please. Meaning double sized but one spoon of sugar

    • Reply Elena Paravantes RDN February 6, 2014 at 7:47 am

      Thanks for sharing Ange!

      • Reply Evange Bozinis December 9, 2014 at 12:11 am

        OMG….and all these years I was forcing it to boil fast. I will try your way…but like Ange, it’s got to be atleast double…especially with all the new health benefits surfacing recently from latest research.

  • Reply Jack Maze November 6, 2013 at 10:58 pm

    Great Article! What are your favorite brands of Greek/Turkish coffee, as well as makers of brikis?

    • Reply Leonard Kirkwood November 7, 2013 at 2:30 am

      Yes, do you happen to know any makers of brikis, preferably made in Greece? I’ve wanted to buy an authentic briki, but all the ones I’ve found online seem cheap and shoddy.

    • Reply Elena Paravantes RDN November 8, 2013 at 8:17 am

      Thanks Jack. I do not have a specific brand, most of the time I go to a place in mom’s hometown that grind their own coffee. Otherwise, I’ll usually grab the classic loumidis. For a briki, I prefer a heavier one that narrows on top, that helps it make a good foam.

  • Reply Abhay Singh October 12, 2013 at 2:08 am

    Thanks..nice article. I will try

  • Reply Jon Deering July 2, 2013 at 6:40 am

    Hi Elena,
    I feel inspired to fire up my briki to make myself some Greek coffee! I would love to know as much as you can share about what variety of beans or what the blend was that was used by Starbuck’s in Greece. I would love to create my own blend using organic/free trade beans. Cheers!

    • Reply Elena Paravantes RDN July 2, 2013 at 6:44 am

      Hi Jon,
      I do not remember what blend Starbucks had used, but it didn’t taste like Greek coffee. Large Greek coffee companies use Arabica Santos and Rio with some Robusta. However, what gives it the uniqueness is the roasting.

  • Reply Christine June 10, 2013 at 3:54 am

    Can tell me more about the variety of beans and the roasting of the greek coffee? I roast my own coffee and would like to experiment with greek coffee. Thanks.

    • Reply Elena Paravantes RDN June 10, 2013 at 6:30 am

      Hi Christine,
      All the coffee producers use their own combinations of a variety of beans, it appears that they use as it is noted by large Greek coffee companies: Arabica Santos and Rio with some Robusta. However, what gives it the uniqueness is the roasting.

    • Reply Cristina March 22, 2019 at 1:41 am

      I roast my coffee and for a good Greek coffee I roasted it in only four minutes (it has to be light roasted) and I grounded it double than usual (it looks like cocoa powder) and I made a delicious coffee today. I’ve been living in Santorini (Greece) for three years, I’ve been working at a café and at an expensive hotel breakfast.

  • Reply Elena Paravantes RDN March 29, 2013 at 7:03 am

    Thank you Flori! Yes, I think we will be seeing more research.

  • Reply Flori March 29, 2013 at 5:31 am

    What a very good article you have here :). I always fancy having a cup or two of greek coffee. Not knowingly, that it drinking it is good for the health. I sure hope more studies come up for coffee’s positive benefits to arise.

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    • Reply Jessica March 17, 2019 at 3:46 pm

      I don’t have a gas stove only electric. I follow the instructions that my friend, who is Egyptian, told me. I can never get the frothy or foamy top like in all the pictures but it tastes pretty good.

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