Three Types of Greek Coffee Explained

If you’ve ever wandered through a Greek island village or a Mediterranean café and wondered what exactly makes Greek coffee different, you’re not alone. Unlike the filtered drip or milk-heavy lattes common elsewhere, Greek coffee offers a distinct experience—thick, unfiltered, and deeply cultural. But what are the actual types, how is it made, and why does it come with a glass of water on the side? Here’s everything you need to know.

Greek coffee is grouped into three main types: espresso (a strong black coffee), cappuccino (espresso with steamed milk), and fredo (an iced coffee with milk). Each is prepared differently, but traditional Greek coffee specifically refers to the unfiltered, finely ground brew made in a Briki. It’s also served in three sweetness levels: Skaito (bitter, no sugar), Metrio (semi-sweet, 1 tsp sugar), and Gligi (sweet, 2 tsp sugar).

What Is Greek Coffee Really?

Greek coffee isn’t just a style—it’s a method. It’s made using extremely finely ground coffee, boiled in a small metal pot called a Briki, and served unfiltered. That means the fine coffee grounds remain in the cup, settling at the bottom. Most of the grounds sink, but you’ll still taste and feel some in your mouth as you sip. This is the hallmark of traditional Greek coffee and what sets it apart from other brewing methods.

The Brewing Method: Briki & Fine Grind

To make traditional Greek coffee, you need a Briki—a small stainless steel or brass pot—and ultra-fine coffee grounds, finer than espresso. The coffee is boiled directly in the Briki with water (and sugar, if desired) until it rises and just begins to foam. Then the heat is turned off, and the coffee is poured straight into cups without filtering. The grounds remain in the bottom, creating a thick, rich drink that you sip slowly.

Sweetness Levels: Skaito, Metrio, Gligi

Greek coffee is always served in one of three standard sweetness levels. Skaito is unsweetened and very bitter, preferred by those who enjoy a strong, robust flavor. Metrio includes about one teaspoon of sugar, offering a balanced, mildly sweet taste. Gligi is the sweetest version, typically made with around two teaspoons of sugar, resulting in a dessert-like coffee. The amount of sugar is added during the brewing process, not afterward.

Why You Get a Glass of Water With Greek Coffee

A well-prepared Greek coffee experience always comes with a glass of cold water. You’re meant to drink the water first—to cleanse your palate and heighten your taste sensitivity. Only then do you drink the coffee, allowing you to better perceive its subtle sour and bitter notes. This small ritual enhances the overall flavor experience and is a key part of the tradition.

How to Make Traditional Greek Coffee at Home

• Use a small Briki (2–3 cups capacity).
• Add finely ground coffee (finer than espresso grind) and water (no filter needed).
• Add sugar to taste during brewing: none for Skaito, 1 tsp for Metrio, 2 tsp for Gligi.
• Heat the Briki slowly until the coffee rises and foams slightly at the top—do not let it boil over.
• Remove from heat and pour into cups carefully to distribute the foam.
• Let it sit—the grounds will settle, and you’ll sip the coffee while avoiding the settled powder at the bottom.

Frequently Asked Questions

What is the traditional pot for making Greek coffee called?

The traditional pot used to make Greek coffee is called a Briki. It’s typically made of stainless steel or brass and has a wide base and narrow neck, which helps control the boil and produce the signature foam.

Do you filter Greek coffee before drinking?

No, Greek coffee is not filtered. The very finely ground coffee is boiled directly in the Briki with water, and the grounds remain in the cup. They settle at the bottom, but some fine particles remain suspended and are part of the drinking experience.

What are the three sweetness levels of Greek coffee?

Greek coffee is served in three standard sweetness levels: Skaito (bitter, no sugar), Metrio (semi-sweet, with about 1 teaspoon of sugar), and Gligi (sweet, with about 2 teaspoons of sugar). Sugar is added during the brewing process.

Why is a glass of water served with Greek coffee?

A glass of cold water is served first to cleanse your palate. Drinking it before the coffee helps you taste the subtle sour and bitter notes more clearly, enhancing the overall flavor experience of the Greek coffee.

Can you make Greek coffee with an espresso machine?

No, traditional Greek coffee cannot be made with an espresso machine. It requires boiling finely ground coffee in a Briki and is served unfiltered. While you can replicate the grind size and sweetness, the brewing method itself is unique to the Briki.

What does the foam on top of Greek coffee mean?

The foam, or kaimaki, is a natural result of boiling the coffee in the Briki. A good brew will have a layer of light foam on top, and it’s traditional to pour the coffee carefully to distribute the foam evenly across cups.

Recommended FrontStreet Beans for Greek-Style Coffee

While Greek coffee is typically made with its own finely ground style, you can explore similar bold and low-acidity profiles using FrontStreet beans. The FrontStreet Classic Blend offers a balanced, medium-bodied cup with chocolatey and nutty notes—great for those who enjoy the Skaito (bitter) style. For a touch more sweetness akin to Metrio, try the FrontStreet Black Cocoa Blend, which highlights dark cocoa and caramel tones. These beans, while not used in traditional Greek brewing, complement the unfiltered, strong character of Greek-style coffee. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.