How To Make Greek Coffee

greek aka turkish aka arabic coffee

We have the goats to thank for the favorite drink of the civilized world and a global commodity. 🙂 There are many legends as to how coffee was discovered. One of them talks about a goat herder, named Kaldi on the ancient coffee forests of Ethiopia.

Kaldi noticed that after his goats ate berries from a certain tree, they had so much energy that they could not go to sleep at night. Those days, anything unusual like that was always reported to the local monks. So, eventually a drink was made from those miracle berries. 🙂 The monks loved that they could easily stay awake during the long night prayers!

It was only natural that the word quickly spread east to the Arabian peninsula and eventually to Europe. England established “penny universities”. For the price of a penny, one could purchase a cup of coffee, and participate in intellectual discussions.


The history of coffee is fascinating, as is its effect on us. Those of you who know us, know that we love all types of good coffee. One of our most favorite cups, is Greek coffee. It’s very easy to make at home and on the road. Here is how we do it.


What you will need


The following is for one cup of coffee. Adjust the measurements accordingly, experiment with the strength and taste.

  • In the decanter, put
    • 1 cup of filtered water
    • 1 hipping teaspoon of coffee
    • And one of the following options
      • No sugar for plain, or sketo
      • 1/2 teaspoon of sugar for medium, or metrio
      • 1 teaspoon of sugar for sweet, or glyko
  • Stir everything together, place the decanter on the burner and start the burner.
  • Keep the heat medium to low and keep stirring, until everything is dissolved. You need to stir a little more if there is sugar in it.
  • Keep watching, you will see a golden brown to blonde crema being created on the surface. The Greek word for it is kaimaki. The quality of kaimaki is very important, it makes or breaks a good cup of coffee.
  • You will also see some tiny bubbles being formed. The moment you are waiting for is when the surface starts rising.
  • Do not let the coffee boil. Remove it from the heat and turn the heat off as the crema becomes thicker, and before it starts separating.
  • Pour and serve.
  • Let it settle for a few moments before enjoying it. You are going to notice a thick layer of uniform grounds on the bottom. That is supposed to be there but you are not supposed to drink it. 🙂

Let us know when you try it. We would love to hear from you! – Tim & Vie


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