Brewed with water at 90 Degrees, let the flower unfurl do not remove flower. This is can be steeped a number of times.
Drinking Coffee in Greece is a popular pastime embedded in the country’s history and culture. Our Greek Coffee represents its most exceptional qualities while embracing the traditions that surround its consumption. The name “Greek Coffee” refers not to the origin of the beans (no, Greek Coffee does not come from Greece, but Brazil, some 6,000 miles away) but to the brewing method utilised.
One should have a Briki (ΜΠΡΙΚΙ) when making authentic Greek Coffee, which is a traditional type of Coffee pot usually in the shape of an hourglass or cauldron with a long handle. This particular Coffee, which is a special blend of original Brazilian Estate Coffees, all of which have been light-roasted, is well-suited to brewing in a Briki (pronounced “Bree-Kee”).
It is also important to note that all of our Coffees, including our Greek Coffee, are roasted using the latest state-of-the-art Neuhaus Neotec fluidised air-bed system, which primarily uses convection heat transfer to roast the beans. What does this achieve? It ensures both quality and consistency with every brewed cup of Coffee, that’s what! Furthermore, all of our Coffees, Teas and Tisanes are packed fresh to order, thus also ensuring, well, freshness! What more could you possibly want from your morning brew?
But what exactly is the significance of Greek Coffee? And why is it so loved? Greek Coffee is made with very finely ground Coffee, similar to Turkish Coffee (but not exactly the same - be warned!). The way one enjoys Greek Coffee depends very much on personal tastes with there being numerous serving options. T
he four main types, in Greek, are “sketos” (pronounced “SKEH-tohss”), which is unsweetened Coffee, meaning no sugar is added; “metrios” (pronounced “MEHT-ree-ohss”), whereby a minimal amount of sugar is added; “glykos” (pronounced “ghlee-KOHSS”), which is a Greek Coffee with liberal amounts of sugar; and “vary glykos” (pronounced “vah-REE ghlee-KOHSS”), which is an extremely sweet Greek Coffee with extremely liberal amounts of sugar added. What is your preference? Whatever you decide, it’s important to know how to make Greek Coffee.
First, one must measure the water - the traditional way to do this is with a demitasse cup, which is essentially a Coffee cup used when drinking either Greek Coffee or Turkish Coffee. Fill the demitasse with water, and then pour the water into your briki, thus ensuring you have exactly the right amount of Coffee for your cup by the end of the process.
For each cup of Coffee you’re making, add one teaspoon of Greek Coffee grounds into the briki. At this point, it is time to determine whether you want a “sketos”, “metrios”, “glykos” or “vary glykos” by adding (or not!) the desired amount of sugar, along with the Coffee, into the briki. Gas heat is the preferred method of brewing once all the ingredients in the briki have been mixed.
Hold the briki over the heat, strictly not stirring the Coffee (emphasis on “not”!), as it begins to bubble and form. The foam, in particular, is an integral part of Greek Coffee so be sure not to disturb its formation. Furthermore, do not let the Coffee boil over otherwise you’ll lose the foam. Once the Coffee foam nears the rim of the briki, remove it from the heat. Your Coffee is now ready to be served!
Origin: Brazil, South America.
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