What's your recommendation for the best way (& best ingredients) to make Greek coffee?
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M$1 Answer
You need:
*Burr coffee grinder capable of grinding VERY fine uniformly sized particles
*Medium dark roast coffee roasted within the past 10 days
(I prefer Yemen Mocha for this)
*Greek stove top coffee pot
*sugar
* good water (filtered, bottled or excellent soft tap water)
Prepare per these instructions:
http://www.ineedcoffee.com/09/traditional-turkish-coffee/
While in Greece and Turkey I asked people what the difference was between Greek and Turkish coffee. The consensus was that they are pretty much the same, expect that Turks like an ultra dark roast (results in more bitterness and a perception of "stronger"), and the Greeks like a medium dark roast. Sometimes Turks are more likely to toss in a bit of cardamom in the pot during brewing or use a bit more sugar.
I purchased a hand made Greek coffee grinder from a craftsman in Athens. It is manual (uses a hand crank), and affordable. I quickly tired of grinding by hand so I eventually bought a high end electric burr grinder, but the hand crank works fine if you are patient. I use the same coffee pots for Greek coffee as I do for coffee, and serve it in the same small cups.
Note that you can buy a can of pre-ground Greek coffee that has the perfect fineness of grind, but canned coffee won't be nearly as good as grinding freshly roasted coffee one pot at a time.
http://www.freshcoffeeshop.com/ebay/greek_grinder_small.jpg
http://www.flickr.com/photos/lemessoler/3861308252/
*Burr coffee grinder capable of grinding VERY fine uniformly sized particles
*Medium dark roast coffee roasted within the past 10 days
(I prefer Yemen Mocha for this)
*Greek stove top coffee pot
*sugar
* good water (filtered, bottled or excellent soft tap water)
Prepare per these instructions:
http://www.ineedcoffee.com/09/traditional-turkish-coffee/
While in Greece and Turkey I asked people what the difference was between Greek and Turkish coffee. The consensus was that they are pretty much the same, expect that Turks like an ultra dark roast (results in more bitterness and a perception of "stronger"), and the Greeks like a medium dark roast. Sometimes Turks are more likely to toss in a bit of cardamom in the pot during brewing or use a bit more sugar.
I purchased a hand made Greek coffee grinder from a craftsman in Athens. It is manual (uses a hand crank), and affordable. I quickly tired of grinding by hand so I eventually bought a high end electric burr grinder, but the hand crank works fine if you are patient. I use the same coffee pots for Greek coffee as I do for coffee, and serve it in the same small cups.
Note that you can buy a can of pre-ground Greek coffee that has the perfect fineness of grind, but canned coffee won't be nearly as good as grinding freshly roasted coffee one pot at a time.
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
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