Greeks consume 5.5 kilos of coffee annually per capita, putting the country into fifteenth position in a global list of top coffee drinkers. Probably one of the most important traits of modern Greek society, coffee is not just part of an everyday routine but also a ritual that Greek people cannot live without.
Coffee Breaks in Greece
Coffee breaks can be really long in Greece, and meeting over a cup of coffee is also the perfect excuse to meet, talk, relax, play board games, or even read the news. The expression “going for a coffee” usually indicates meeting for a chat and catching up.
More modern coffee places, popular among the young, offer a selection of coffees made through a variety of brewing methods. On the other hand, the “kafeneio” is a more traditional place, usually visited by older men.
Coffee choices vary a great deal—from warm to cold—and range from the popular frappé to the more traditional Greek coffee, as well as even more fashionable options, many of them with Italian-flavored names.
Traditional Greek coffee
Also known as ellinikós, the traditional Greek coffee turned into part of the local culture during the Ottoman occupation.
As there are no sources which agree on the Greek coffee’s origin, according to tradition, the most widely accepted myth states that this type of coffee stems from Yemen. An Ottoman governor stationed in Yemen in the 16th century tried it and introduced it to Sultan Suleiman. However, under the rule of Sultan Murad IV, drinking coffee became a capital offense and his successor was quite strict about this. This didn’t have the desired result, however, as people kept consuming coffee. Hence, it was eventually incorporated into the empire’s coffee tradition.
Greek coffee is made from Arabica coffee beans, which are ground to a very fine powder (much finer than the coffee grinds in many other countries around the world). Interestingly enough, this type of coffee, instead of getting its name from the places where it is produced, gets takes its name from the places where it is drunk, e.g. ‘”Greek,” “Turkish,” and “Arabic.”
Some occupied nations that were under the Ottomans embraced it with minor changes. Greeks kept it as a vital part of their everyday life even after their liberation and popularized the practice throughout the West.
Greek coffee is a thick beverage prepared in a small pot called a briki. The grounds drift to the bottom of the small cup in which the beverage is consumed. The sediment that these grounds form is central to the Greek custom of fortune telling.
Freddo espresso and freddo cappuccino
Two fairly recent additions to Greek coffee culture have become quite popular among younger generations. These are the cold versions of espresso and cappuccino, adopted by Greeks, who improvised and created two new unique types. These are quite flavorful and even beat those found in Italy, the birthplace of espresso.
Furthermore, you will only find these delicious cold coffees in Greece. If you go to any other country and ask for a freddo espresso or cappuccino, you will probably get a blend of warm espresso and ice cubes.
The two new types of iced coffee are steadily gaining ground against the frappé, with many Greeks ordering them to go.
Freddo espresso, the cold version of espresso coffee, is made with a double shot of espresso coffee blended in a mixer with ice cubes.
Freddo cappuccino, the iced version of the regular cappuccino coffee, usually has a small amount of cold frothed milk (afrogala in Greek) on top of it. Particularly popular among those who prefer a cold and strong coffee, the freddo cappuccino has become the most widely consumed coffee in Greece over the past ten or so years.
In the mid-2000s, when the first specialty coffee shops began opening in Athens and beverages were being prepared with high-quality coffee beans, espresso was already well-established. Following the new global trend, espresso-based beverages were becoming more popular, and it didn’t take long for the Italian tradition to become a part of the Greek coffee culture. This led to the creation of freddo espresso and freddo cappuccino.
To make a great freddo espresso, you will first need to make a double shot of espresso. Pour it in a metal shaker with ice cubes and optional sugar, shake it for a few seconds, and pour it over a glass with some more ice cubes. For freddo cappuccino, simply add a few tablespoons of frothed milk on top.
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