{"id":1472,"date":"2022-04-03T12:51:48","date_gmt":"2022-04-03T10:51:48","guid":{"rendered":"https:\/\/www.rhodian.com\/eng\/?page_id=1472"},"modified":"2025-12-06T18:34:44","modified_gmt":"2025-12-06T16:34:44","slug":"coffee","status":"publish","type":"page","link":"https:\/\/www.rhodian.com\/eng\/coffee\/","title":{"rendered":"Coffee"},"content":{"rendered":"\n

\u201cIndulge in Exquisite Coffee Experiences in Rhodes: Taste, Culture and Origins\u201d<\/strong><\/h1>\n\n\n\n

Coffee originated in 1100 BC in the Arabian Peninsula when the plants were first cultivated. First, the grains was roasted and boiled by Arabs who made “qahwa”, a drink made directly from plants. In 1475, the first cafe’ shop in the world was opened by Grecian<\/a> immediately after the occupation of the former capital of the Byzantine Empire<\/a>, Constantinople, by the Ottomans. Several cafe’ houses were also built in Constantinople. Around 1600, this Brew entered central Europe through the port of Venice.<\/p>\n\n\n\n

The most important moment in the history of this drink, however, was its introduction into the New World. This happened in 1607. Since then and up to the present day, this drink has become the most popular drink in the world. More than 400 billion cups are consumed every year in different parts of the world. The largest producer of this drink is Brazil.<\/p>\n\n\n\n

When we talk about Grecian coffee , it is evident that we are not referring to the product itself, which is mainly imported from Brazil, but to the way in which tthis drink is prepared. The Greeks<\/a> drink this brew in two ways. The first, and more traditional, originates in ancient times and is characterized both by the way of compressing the grains and by the roasting of the grain. It is this particular compression that gives a special flavor to this drink and its technique is a secret kept by professionals of the sector.<\/p>\n\n\n\n

The second and most recent type of Greek<\/a> coffee it is served iced and is made from a special type of brew that is bought in powder or small grains. This type of brew is served during the summer and has begun to spread in Europe and the American continent with the name invented in Greece<\/a> by French tourists: cafe’ frappe’. The time to drink this drink is, without any exageration, a sacred moment for all Grecian<\/a>.<\/p>\n\n\n\n

\"coffee\"
Grains<\/figcaption><\/figure>\n\n\n\n

Coffee how to prepare it the Grecian way<\/strong><\/h2>\n\n\n\n

Greek<\/a> coffee is easy to make. First you need to measure the cups of water needed in the briki (traditional saucepan), one for each cup this drink to be served. it is advisable not to make more than 3-4 cups of powder at a time. Greek<\/a> coffee can be served in four different ways: sketos (sugar-free, strong and bitter), metrios (a teaspoon of sugar), glykys or glykos (with 2\/3 tablespoons of sugar) and vrastos glykys, sweet but boiled more than once in order to lose most of the foam.<\/p>\n\n\n\n

Depending on the type of this drink you like, measure and add the powder, (a teaspoon of powder per cup) and sugar to the briki. For a metrios coffee the best proportion is to add the same amount of sugar and powder.<\/p>\n\n\n\n

\"machine\"<\/figure>\n\n\n\n

Now you have to put the briki on a low flame and mix until the this drink is diluted in the water. It is important to keep the briki off the handle all the time as the coffee boils so quickly that it could spill all over the place!  Then watch it boil and form a dense foam and, without panic, wait until it reaches the edge of the briki, then immediately remove it from the heat.<\/p>\n\n\n\n

Once this drink is ready, let it settle for a minute so that the coffee powders collect in the lower part of the briki. Pour a small amount of powder into each cup, to distribute the foam evenly, then fill the cups to the top. Greek<\/a> coffee should never be served mixed and must be drunk slowly. To be served with a glass of cold water.<\/p>\n\n\n\n

Cafe Loumidis<\/a><\/p>\n\n\n\n

The Briki<\/strong><\/h2>\n\n\n\n

The briki<\/strong> (\u03bc\u03c0\u03c1\u03af\u03ba\u03b9) is a small, long-handled pot used to prepare traditional Greek coffee<\/strong>. A strong, aromatic brew served unfiltered with a rich layer of foam known as kaimaki<\/em>. Typically made of brass, copper, or stainless steel<\/strong>, the briki has a narrow neck and a wider base, a shape that helps control the heat and encourage the foam to rise slowly as the powder.<\/p>\n\n\n\n

\"briki\"<\/figure>\n\n\n\n

Preparing coffee in a briki is as much an art as it is a ritual. Finely ground powder, cold water, and sugar (according to taste) are combined and gently heated over a low flame, often on a gas burner or, in older times, over hot sand. The key is patience<\/strong>: this drink must never boil rapidly, as this would destroy the delicate foam and alter the flavor.<\/p>\n\n\n\n

The briki is usually sized to serve one to four cups<\/strong>, with smaller brikis preferred for single servings. The process encourages mindfulness and conversation, reflecting the Grecian philosophy of slowing down and savoring life\u2019s simple pleasures<\/strong>.<\/p>\n\n\n\n

In Grecian culture, offering coffee made in a briki is a gesture of warmth and hospitality. A small cup that carries centuries of tradition and social connection.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cIndulge in Exquisite Coffee Experiences in Rhodes: Taste, Culture and Origins\u201d Coffee originated in 1100 BC in the Arabian Peninsula<\/p>\n","protected":false},"author":1,"featured_media":2857,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"class_list":["post-1472","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.rhodian.com\/eng\/wp-json\/wp\/v2\/pages\/1472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rhodian.com\/eng\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.rhodian.com\/eng\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.rhodian.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rhodian.com\/eng\/wp-json\/wp\/v2\/comments?post=1472"}],"version-history":[{"count":24,"href":"https:\/\/www.rhodian.com\/eng\/wp-json\/wp\/v2\/pages\/1472\/revisions"}],"predecessor-version":[{"id":2898,"href":"https:\/\/www.rhodian.com\/eng\/wp-json\/wp\/v2\/pages\/1472\/revisions\/2898"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rhodian.com\/eng\/wp-json\/wp\/v2\/media\/2857"}],"wp:attachment":[{"href":"https:\/\/www.rhodian.com\/eng\/wp-json\/wp\/v2\/media?parent=1472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}