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While it might not immediately spring to mind when one thinks of coffee, Greeks have a strong affinity for the beverage. Greek tavernas are among the best places in the world to sip coffee, as the beverage is an essential element of Greek culture. Greece is well known for its exquisite cuisine, picturesque beaches, white-painted towns, and stunning islands. Greek coffee may be an acquired taste, though, especially for those who aren't as committed to the flavour. Greece comes in at number 17 on the global coffee consumption index.
The beans are crushed into a fine powder after roasting them at a certain temperature (210-220 degrees Celsius) for Greek coffee. Greek coffee is not brewed; it is boiled. The uniquely rich and creamy flavour of Greek coffee comes from boiling it rather than brewing it.
A finely ground coffee bean and a certain kind of coffee pot known as a briki are needed to make traditional Greek coffee. You may choose how sweet you want it to be served, or you can leave off the sugar entirely. It is intended to be shared with family and friends and is typically savoured gently while visiting Greece, much like many European coffee varieties.
The coffee is ground finely, similar to icing sugar or powdered sugar. Because it is not filtered, it must be in this manner. After mixing the coffee and water, the mixture is brought to a slow boil until froth forms on the surface. This fluffy, creamy foam is known as "Kaimaki". Once the froth has formed properly, the coffee is taken off the heat and then poured into a small demitasse or espresso-style cup for people to enjoy.
The froth rests on top of the coffee, while the coffee grinds sink to the bottom of the cup. The grounds need time to settle in the cup before sipping, so wait for a few minutes before taking a sip. The froth is meant to be relished.
Turkish coffee and Greek coffee are nearly the same. Greece uses the term "Greek coffee" to claim something that is very much a part of their culture, much like Armenian coffee, Cypriot coffee in Cyprus, domestic coffee in Serbia, and Bosnian coffee in Bosnia and Herzegovina.
The origin of this type of coffee is debated since it is so similar to other coffees in the area. The drink's origins are disputed, with claims coming from Turkey, the Caucasus, the Middle East, and North Africa. Risky political ties between the countries have frequently supported this. For instance, Greece and Turkey's ties were strained after Turkey invaded Cyprus in 1974. Greek coffee replaced Turkish coffee as a result of those occurrences.
Greek coffee is perfect for social events because the coffee grounds take time to settle down in the cups once prepared, giving people enough time to socialise. At neighbourhood cafeterias (a Greek cafe for men and women) or kafeneios (a Greek coffee house for males), it is not unusual to see people chatting over a cup of coffee. In Greek houses, it is also frequently offered to guests and tourists. Greek coffee breaks can extend more than ninety minutes.
Depending on how much sugar is used, there are three traditional styles to enjoy Greek coffee, as per the locals - sketos (unsweetened), metreos (slightly sweet), and glykos (extremely sweet). Typically, if you're a first-time Greek coffee consumer, it is advisable to drink it as is or somewhat sweet, even if you usually drink your coffee without sugar. Served traditionally with a chilled glass of water as an accompaniment, the odd combination is to avoid the rare event of coffee grinds ending up on your tastebuds, helping one cleanse their palate. Paired with sweet treats, the kafedaki (coffee) is enjoued with either melomakarono (Greek chocolate cake) or koulouraki (traditional Greek biscuits).
