Greece

Greece boasts one of the most vibrant and unique coffee cultures in Europe, characterized by leisurely enjoyment, strong traditional roots, and an undeniable love for iced coffee. While you'll find standard international options, the truly "Greek" way to order coffee often involves very specific terms and preparations.

Here are the different ways to order a coffee in Greece and what's in them:

Traditional Greek Coffee (Ελληνικός Καφές - Ellinikós Kafés):

This is the traditional method, a staple in homes and kafeneia (traditional coffee houses). It's very similar to Turkish or Cypriot coffee.

• Ingredients: Very finely ground coffee beans, water, and optionally sugar.

• Preparation: Made in a small, long-handled copper pot called a briki (μπρίκι). Cold water, coffee grounds, and sugar (if desired) are combined in the briki and slowly heated over a low flame or hot sand (hovoli) until it foams up. The foam (kaimaki - καϊμάκι) is crucial and is often spooned into the cups before the rest of the coffee is poured.

• Serving: Served in small, handleless demitasse cups (fildjani - φλιτζάνι), usually with a glass of cold water and sometimes a piece of loukoumi (Turkish delight). The grounds settle at the bottom and are not consumed.

• Ordering by Sweetness (crucial!): You must specify the sweetness level when ordering, as sugar is added during the brewing process.

• Sketo (Σκέτο): Plain, unsweetened (no sugar).

• Metrio (Μέτριο): Medium sweet, with about 1 teaspoon of sugar per cup.

• Glyko (Γλυκό): Sweet, with about 2 teaspoons of sugar per cup.

• Varyglyko (Βαρύγλυκο): Very sweet and strong, with more coffee grounds and about 3 teaspoons of sugar.

• Ne ke Ohi (Ναι και Όχι): "Yes and No" - a very light touch of sugar, half a teaspoon.

• Cultural Note: Drinking Greek coffee is a slow, social ritual. It's common to have your fortune told from the patterns left by the grounds (tasseography).

Cold Coffee Drinks (The Modern Greek Obsession):

These are hugely popular and they dominate the cafe scene.

• Frappé (Φραπέ): The iconic Greek iced coffee, invented accidentally in the 1950s. While still widely available, its popularity has been somewhat superseded by Freddo Espresso/Cappuccino.

• Ingredients: Instant coffee, water, sugar, and ice. Milk (often evaporated milk) is optional.

• Preparation: Instant coffee, sugar, and a small amount of water are vigorously shaken or blended until a thick, airy foam is created. This foam is then poured into a tall glass with ice and topped with cold water and/or milk.

• Ordering by Sweetness & Milk (crucial!):

• Sketo (Σκέτο): No sugar.

• Metrio (Μέτριο): Medium sugar.

• Glyko (Γλυκό): Sweet.

• Me Gala (Με Γάλα): With milk.

• Horis Gala (Χωρίς Γάλα): Without milk.

• Combinations: "Frappé metrio me gala" (medium sweet frappé with milk).

• Freddo Espresso (Φρέντο Εσπρέσο): The undisputed king of Greek iced coffees, highly popular and refined.

• Ingredients: Double shot of fresh espresso, ice, and optional sugar.

• Preparation: Espresso is brewed and immediately shaken or blended with ice (and sugar, if desired) until it becomes cold, frothy, and slightly diluted. Served over fresh ice in a tall glass.

• Ordering by Sweetness: Sketo, Metrio, or Glyko (for the espresso base).

• Freddo Cappuccino (Φρέντο Καπουτσίνο): The creamy, foamy counterpart to Freddo Espresso.

• Ingredients: Freddo Espresso (espresso shaken with ice and optional sugar) topped with a thick, cold, frothed milk foam (afrogala - αφρόγαλα).

• Preparation: A Freddo Espresso is prepared, and then cold milk (often low-fat for better frothing) is frothed vigorously until it forms a thick, airy foam. This foam is spooned on top of the Freddo Espresso. Often dusted with cinnamon or cocoa.

• Ordering by Sweetness: Sketo, Metrio, or Glyko (for the espresso base). You don't usually specify sweetness for the milk foam.

• Iced Latte (Παγωμένο Λάτε): Espresso with cold milk and ice, often sweetened.

• Cold Brew (Κολντ Μπρου): Gaining popularity in specialty coffee shops. Coffee steeped in cold water for an extended period, resulting in a smoother, less acidic concentrate served over ice, usually with water or milk.

Espresso-Based Hot Drinks:

These are widely available in modern cafes, coffee chains, and many restaurants across Greece.

• Espresso (Εσπρέσο): A small, strong, concentrated shot of coffee.

• Doppio (Διπλό Εσπρέσο): A double shot of espresso.

• Americano (Αμερικάνο): Espresso diluted with hot water.

• Cappuccino (Καπουτσίνο): Espresso with steamed milk and a significant layer of frothed milk foam.

• Latte (Λάτε / Caffè Latte): Espresso with a larger proportion of steamed milk and a thin layer of foam. Creamier and milder than a cappuccino.

• Macchiato (Μακιάτο): Espresso "marked" with a small amount of steamed milk or foam.

• Mocha (Μόκα): Espresso, chocolate syrup or powder, and steamed milk, often topped with whipped cream.

• Flat White (Φλατ Ουάιτ): Increasingly available in specialty coffee shops. Espresso with velvety microfoam.

• Lungo (Λούνγκο): A longer espresso shot.

• Ristretto (Ριστρέτο): A very short, concentrated espresso shot.

• Filter Coffee (Καφές Φίλτρου): While less dominant than espresso or cold coffees, filter coffee (or drip coffee) can be found, especially in larger hotels or some contemporary cafes.

Other Options:

• Decaf (Ντεκαφεϊνέ): Decaffeinated coffee. You can add this to most hot or cold espresso-based drinks.

• Plant-based Milks: Oat milk (βρώμη), almond milk (αμύγδαλο), and soy milk (σόγια) are increasingly available in modern cafes.

• "Ena... parakalo" (Ένα... παρακαλώ): "One... please." This is your go-to phrase for ordering.

• "Me gala" (Με γάλα): With milk.

• "Horis gala" (Χωρίς γάλα): Without milk.

• "Horis zahari" (Χωρίς ζάχαρη): Without sugar (for espresso-based drinks, not traditional Greek coffee).

Greek coffee culture is all about parea (company) and sigali-sigali (slowly, slowly). Be prepared to relax and enjoy your coffee for a long time.

*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.