History of Coffee | Coffee Varieties | Greek Coffee

Greek Coffee

Greek or Turkish coffee is a kind of coffee prepared by firing in a pot, fine powder from roasted coffee beans. This type of coffee is famous, more than any other kind, in many parts of the eastern Mediterranean, Middle East, the Balkans and North Africa.

Preperation
A key tool in the preparation of Turkish coffee is the so-called briki (pot), in which we boil the mixture of water (75ml), along with coffee and sugar that we stir with a whisk or a spoon. Another characteristic is the “cream”, a thick foam that is created while boiling the coffee. The preparation of Turkish coffee is considered successful when the “cream” is kept in the serving. It is served in a small or thick cup, taking the following names:

• Plain (no sugar) – 75 ml water + 1 teaspoon coffee
• With a little (sugar) – 75 ml water + 1 teaspoon coffee + less than half teaspoon sugar
• Medium – 75 ml water + 1 teaspoon coffee + 1 teaspoon sugar
• Sweet – 75 ml water + 1 teaspoon coffee + 2 teaspoons sugar

Source: Wikipedia, the free encyclopedia (translation from Greek to English)