Greek traditional coffee

Greek coffee is a favorite of many Greeks.

A cup of Greek coffee is the best start of the day. It wakes us up, gives us moments of enjoyment, and according to recent scientific evidence, it does good for our health.

It is prepared by roasting the pot, adding the appropriate water and optionally sugar.

A basic tool for the preparation of Turkish coffee is the so-called coffee pot, in which the (almost) mixture of water with coffee and sugar we mix with the stirrer or teaspoon must be boiled.

Also characteristic is the kaymaki, a thick foam that is created by boiling coffee. Brewing of Greek coffee is considered successful when the kaymaki is preserved during its serving. Served in a small or thick cup of coffee, slowly, under the following manufacturing names:

Kettle (60 ml water + 1 teaspoon)

With a little (60 ml water + 1 teaspoon + a little sugar on a spoon's nose)

Moderate (60 ml water + 1 teaspoon + 1/2 teaspoon)

Sweet (60 ml water + 1 tsp coffee and 1 tsp sugar).

In half (30 ml of water + 1 teaspoon of brown sugar and similar to light, medium, sweet. Served in half a cup of water and thickened. Usually served "heavy" [6]).

Lightweight (60 ml water + 1/2 teaspoon + analogous sugar for plain, low, medium, sweet.)

In double coffee the dosages are simply doubled.

Other names such as "heavy sweet", or "very heavy" or "heavy sweet and no", refer to kaymaki when served in a low-fat cup, where "heavy" means smooth-brewed kaymaki. When placing the pot on the emerald, cover it halfway with the teaspoon around it. When the coffee starts and swells it is ready to serve (with approx.). Specifically, this method is applied to the above coffees, while so-called boils such as "sweet boiled" mean that the coffee pot at the end before emptying all the coffee in the cup rises high to create bubbles in the caimaki. So the kaymaki is not thick and heavy. Previously in traditional cafes, the café, the coffee maker, knew how to make 48 different types of coffee, combining the amount of water, coffee, sugar and serving. There were also two types of cups. Normal and thick, it had twice as thick walls and kept the coffee warm for longer.

To properly brew Turkish coffee requires patience to spill. It used to be roasted on the rooftop fire for about ten to twenty minutes an hour. The bowl slowly stirred the coffee, occasionally turning the special stirrer, occasionally whipping it on the bottom of the cookie. So only the coffee was poured.