Written by Jonas Munch Schmidt-AndersenUpdated August 6, 2026 / Brewing methods / 5 minutes

Greek coffee

Greek coffee is a slow-brewed, finely ground coffee, boiled in a small pot called an ibrik (also known as briki). The result is a small, intense cup with a soft foam layer on top and a fine coffee sediment at the bottom, closely related to Turkish coffee. Here's a quick guide to a good cup, the right ratio of coffee to water, and our suggestions for which beans suit the method best.

In short: How to make Greek coffee

Mix 1 small cup of cold water + 1 tsp. extra finely ground coffee (and sugar, if desired) in your ibrik.
Heat slowly over low heat, stirring until the coffee dissolves.
When the foam (kaïmaki) rises just before boiling point, remove the pot from the heat.
Pour gently into the cup, let it settle for a moment, and drink without stirring the bottom.

What is Greek coffee?

Greek coffee is less about a specific bean and more about the method. The coffee is ground extra fine – finer than espresso, almost to a powder – and brewed directly in water without a filter. Because the coffee is never sieved, some of the fine particles end up in the cup. Therefore, it is drunk slowly, leaving the last sip with sediment.

The short answer to one of the most frequently asked questions, what is Greek coffee? is: an unfiltered, slowly heated coffee with a strong body, small volume, and a characteristic foam layer.

Greek coffee vs. frappé, two completely different things

If you search for "Greek coffee", you'll quickly come across both the ibrik method and the cold frappé. They are not the same, and it's worth distinguishing between them:

Greek coffee (ibrik)
Temperature: Hot
Coffee type: Extremely finely ground coffee
Method: Slowly boiled in an ibrik
Character: Intense, small cup

Greek frappé
Temperature: Cold, with ice
Coffee type: Traditional instant coffee
Method: Shaken/whipped until foamy
Character: Refreshing, airy summer drink

Both belong to Greek coffee culture; the hot one is the everyday ritualistic cup, the frappé is for summer. We will briefly cover the frappé further down.

How to brew Greek coffee in an ibrik

It takes a few minutes, but it rewards patience. Turn down the heat and don't rush it; the whole point is the slow heating that builds the foam.

1. Measure cold water with the cup itself. This ensures the correct amount per cup.
2. Add finely ground coffee (and sugar, if desired).
3. Stir until dissolved. Ensures even extraction and no lumpy sediment.
4. Heat slowly over low-medium heat. Builds the soft kaïmakifoam.
5. Remove from heat when the foam rises. Prevents it from boiling over and becoming bitter.
6. Pour in, let settle, enjoy. Clear cup, with settled sediment.

How to make Greek coffee without an ibrik?You can get by with a small saucepan, but the ibrik's narrow neck and spout make it significantly easier to control the foam and pour cleanly. If you're the type who brews many different kinds, it might be a good opportunity to check out our coffee equipment.

The right ratio and the right grind

The classic starting point is 1 small cup of water to 1 heaping teaspoon of coffee. If you want it stronger (variglykó/skétos), adjust the coffee up; sweeter with more sugar added already in the pot.

Strength
Without sugar (skétos): 1 tsp. coffee per cup and no sugar.
Medium (métros): 1 tsp. coffee per cup and 1 tsp. sugar.
Sweet (glykoses): 1–1½ tsp. coffee per cup and 2 tsp. sugar.

The most important factor, and the one people most often get wrong, is the grind. For Greek coffee, it needs to be extra fine, finer than for espresso. A too coarse grind results in a thin, foam-poor cup.

Copenhagen Coffee Lab explains We roast all beans in our own roastery in Copenhagen and always send coffee roasted within the last 10 days. For Greek coffee, we recommend that you buy whole beansand grind them as fine as your grinder can; freshly ground makes all the difference for both foam and aroma.

Which beans are suitable for Greek coffee?

Traditionally, a darker roast is used, because the method emphasizes body and richness over acidity. This aligns well with our approach: choose a bean where sweetness and body carry the cup.

If you want to achieve the classic, rich profile, a darker, chocolatey and nutty bean is a safe choice, the same type we recommend for espresso.
If you prefer a lighter, more aromatic cup, you can experiment with a medium roast from our filter coffee.

Regardless, the rule is: know your bean, and grind it fresh. We only work with beans we believe in, grown under the right conditions and purchased from producers we know and trust.

FAQ

What do skétos, métrios and glykós mean?

These are the Greek terms for strength/sweetness: skétos (without sugar), métrios (medium sweet) and glykós (sweet). The sugar is added to the ibrik, not afterwards.

Can I use regular ground coffee for Greek coffee?

Only if it's ground extra fine. Standard filter or plunger grinders are too coarse and result in a thin cup without proper crema. It's better to buy whole beans and grind them finely.

Why shouldn't you stir the cup when you're drinking from it?

Because the finest coffee particles settle at the bottom. If you stir, you'll get grounds in every sip. Leave the last few sips.

Is Greek coffee the same as Turkish coffee?

The method and result are largely identical; both involve unfiltered, finely ground coffee brewed in an ibrik. The name changes depending on the country and culture.

How much caffeine is in Greek coffee?

The cup is small, but concentrated. Because the coffee is not filtered, it often tastes strong. If you want to avoid caffeine in the evening, you can use decaffeinated beansand grind them finely.

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Greek coffee

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