To succeed,the “Greek” Coffee needs technique.
Dosages, stirring, and even the moment it is removed from the fire contribute to a good and tasty coffee. The basic tool for its preparation is the kettle. It helps in the correct roasting, thus also in the full flavor of the coffee. That is why the machine coffee that is offered in many shops, almost never succeeds.
An indication of a good Greek coffee is the cream. If it remains when serving, the coffee is properly brewed.
The steps are simple, but very specific:
-Put about 60ml of water in the kettle for a single coffee and 120ml for a double.
-Heat the water on a low heat and ideally on gas.
- Add the coffee and then the sugar and let them sink by themselves.
- With a spoon, stir a few times in one direction to dissolve the coffee and sugar.
- Take out the spoon and wait for it to boil.
-When he goes to make the first blister, we remove him from the fire. If the coffee does not have a cream, it means that it was roasted more than it should have been or that you stirred it more than it should have been.
When the coffee is served from above, the cream comes out thinner. When served from low, a richer cream is created.
For every 60ml of water, add a teaspoon of coffee. To the Greek coffee with "oligi" we add a little sugar to the tip of the spoon, to the medium one half a spoonful of sugar and to the sweet one a full spoonful. In case we want the light one, put a sharp spoon of coffee, while for the heavy one, put a full spoon or reduce the amount of water.
The meraklidikos simmers on a very low heat while stirring it at regular intervals for quite some time. Thus, all the aromas of the coffee are released and it becomes thicker.
This is also the reason why coffee roasted over embers has a fuller flavor. But now, ember coffee is offered in only a few traditional coffee shops.
The tappis, as the one who roasted the coffees was called, slowly stirred the coffee either by turning the special stirrer, or by tapping it lightly on the bottom of the kettle.
This tactic is rumored to have originated in the Arab world and was brought to Turkey under Suleiman the Magnificent after the conquest of Egypt in 1517. At first, it was only consumed in mystical rites of brotherhoods such as the Bektashis. In Greece, it arrived during Turkish rule. 
