Coffee in Greece is a pleasure that must be savored slowly. Even the preparation of coffee itself requires time and dedication, like a ritual that only works if you follow all the steps carefully. Greek coffee is prepared by mixing powder and water in a kettle, the Briki, which gives the coffee a characteristic foam on the surface. Once the preparation took place on a bed of embers, in more recent times on a fireplace or on a hot plate. It looks like an American coffee but is denser and has a much more intense flavour. It is usually served in large cups, with the grounds settling at the bottom of the cup, and is often accompanied by spoon desserts or biscuits. The times to consume it (partly for the heat, partly to avoid swallowing the undeposited funds) are quite long, which is why traditionally coffee time is accompanied by board games such as checkers, chess or tavli (the Greek backgammon) or simply by a lively chat. Macchiato, espresso, long, double, barley or ginseng coffees are not contemplated or, at least, not by tradition. The only necessary specification concerns sugar. So, if Greece is your next holiday destination, don't forget whether you want a sketos (bitter), metrios (lightly sweetened) or glikos (with two teaspoons of sugar) coffee.

What if it's really too hot for a hot drink? Well, you can try a Freddo Espresso (double espresso, sweetened while hot to make the sugar dissolve well, with the addition of 3-4 ice cubes, in the mixer for a few seconds) or a Caffè Frappè (soluble coffee with a few cubes of ice, cold water, a drop of milk and, finally, sugar to taste, mixed with a milk frother). Ask for a takeaway glass, strictly with a straw, and like true Greeks sip them in the car, on the street or under the umbrella. It is a pleasure that must last a long time, this is the basic rule.