How to Make Greek Roman Coffee with Orange and Lemon Zest

If you’ve ever wondered how to recreate the bold, spiced coffee served along the Mediterranean—where citrus zest meets dark roast intensity—this is your guide. Greek Roman coffee isn’t your typical drip or espresso; it’s a small-batch stovetop brew that layers bitter richness with bright citrus peel notes. Here’s exactly how it’s done, using traditional tools and proportions.

To make Greek Roman coffee, use 8g of dark roasted fine coffee grounds, 100cc of water, a pinch each of orange and lemon peel, and finish with orange peel jam. Brew it in a special Greek-style coffee pot, bring it just to a boil then remove from heat, let rest, and pour over the citrus marmalade.

What Is Greek Roman Coffee?

Greek Roman coffee is a small-batch stovetop coffee traditionally enjoyed in both Greece and Italy, especially around the Mediterranean. It shares roots with Turkish coffee but is often associated with Roman-style preparation. This style emphasizes a bold, dark roast and is typically served unfiltered. What sets it apart is the addition of citrus peels—both orange and lemon—which add aromatic brightness to the intense brew. It’s usually finished with a spoonful of orange peel jam for extra fruitiness.

Ingredients & Tools You’ll Need

This coffee requires precision in both ingredients and equipment:

• 8g of dark roasted coffee, ground very fine (similar to Turkish grind)
• 100cc (about 100ml) of water
• A small pinch of orange peel
• A small pinch of lemon peel
• Orange peel jam (also called orange peel marmalade), for serving
• A traditional Greek or Cypriot-style coffee pot (known locally as a briki or cezve—similar to an ibrik but smaller and often used for this style)

Step-by-Step: Brewing Greek Roman Coffee

Follow these steps carefully to achieve the authentic balance of bitterness, aroma, and citrus:

1. Add 8g of finely ground dark roast coffee to your specialized Greek coffee pot.
2. Pour in exactly 100cc of water. Do not exceed this measurement for proper concentration.
3. Add a small amount of orange peel and a small amount of lemon peel to the pot. These are not meant to overpower but to subtly scent the brew.
4. Place the pot on low to medium heat. Slowly bring the mixture to a boil.
5. The moment it begins to boil (watch closely), immediately remove the pot from the heat.
6. Let the coffee sit off the heat for about 1 minute. This brief rest allows the grounds to settle and flavors to meld.
7. Pour the coffee slowly into a cup. Be careful not to disturb the settled grounds.
8. Spoon a small amount of orange peel jam on top or stir it in, according to taste.

Note: The coffee is unfiltered, so drink it slowly and avoid the settled grounds at the bottom of the cup.

Flavor Profile & Serving Notes

The resulting cup is thick, intense, and deeply roasted in flavor. The orange and lemon peels lend a fragrant, zesty top note that contrasts with the heavy body. The optional orange peel jam enhances the citrus character and adds a slight sweetness. This coffee is typically served as a small, strong serving—often just a few sips—and enjoyed as part of a social ritual or with light pastries.

Frequently Asked Questions

Can I use a regular moka pot or cezve to make Greek Roman coffee?

No, it’s best to use a traditional Greek or Cypriot-style coffee pot designed for this brew. While it may look similar to a cezve or moka pot, the shape and size are optimized for slow heating and minimal agitation, which helps prevent over-extraction and ensures the right texture and settling of grounds.

What kind of coffee grind should I use for Greek Roman coffee?

Use a very fine grind, similar to Turkish coffee grind. The grind should be powdery and fine enough to create a thick, unfiltered brew that slowly settles. A coarser grind will result in under-extraction and weak flavor.

Do I have to use orange and lemon peel? Can I skip them?

The orange and lemon peels are optional but traditional. They add a bright, citrusy aroma that balances the dark roast. If you skip them, you’ll still get a strong, unfiltered coffee, but you’ll lose the unique Mediterranean herbal-citrus note that defines this style.

Is Greek Roman coffee the same as Turkish coffee?

They are similar in that both are unfiltered, finely ground, and brewed on the stovetop, but Greek Roman coffee often includes citrus peels and is sometimes prepared with slight variations in technique or serving style. The roast level and cultural context also differ slightly.

Can I make this coffee without the orange peel jam?

Yes, the orange peel jam is optional. It adds a sweet, fruity layer that complements the citrus peels, but the coffee is traditionally enjoyable without it. The jam is mainly used to enhance the experience or add a touch of sweetness.

Recommended FrontStreet Beans for Greek Roman Coffee

For a Greek Roman coffee, choose a dark roast with deep body and bold character. FrontStreet Coffee’s Classic Blend offers chocolatey richness and a heavy mouthfeel that stands up to the citrus peel and orange marmalade. Their Black Cocoa Blend brings intense roast notes with hints of dark cocoa and spice—perfect for this style. Both beans are dark roasted to bring out the boldness needed in this unfiltered, citrus-accented brew. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.