Kafeneion

The kafeneion or caf￿s the place to drink coffee. It is traditionally a place men gather to play cards or tavli (backgammon), read newspapers and chat with their friends about local politics. You will often see them sitting with their komboloi (worry beads) and a cup of Greek coffee which can last for hours. Greek coffee is very black and strong, served in very small cups and the Greeks tend to drink it very sweet. There are three different ways of ordering Greek coffee - sketo (without sugar), metrio (with a medium amount of sugar) and glyko (very sweet).<

Another national favourite drink is ouzo, which is the Greek aperitif distilled from grape skins, tasting of aniseed which is also known as tsipouro or raki. It is drunk either neat or with water or ice, when it turns a milky colour and is usually taken with a meze. This could be a slice of cheese, tomato or cucumber and a couple of olives. Greeks rarely drink alcohol without at least a little food to do with it.

The Greek white retsina wine is famous, although home-made varieties can be red or rose. In the days before bottling, the Greeks kept their wine in goat skins and poured pitch-pine or resin on top to preserve it, which is where they acquired the taste for resinated wine.

Greek coffee is a think muddy mixture served in a small cup (an espresso sized one.) Contrary to what many visitors expect, it is is not exceptionally strong and tastes rather good. It is good to have one around 10am and another after lunch. Do not try to drink the whole lot - leave the mud at the bottom in the cup - not stuck to your teeth! When ordering the coffee, you need to stipulate how much sugar you require.

Coffee preferences:
A 'med-rio' (a normal or medium one) - has one sugar.

A 'glyko' (sweet) - has two or more sugars.

A 'sketo' (without) - no sugar.


(Many people confuse this with the strength of the coffee and incorrectly order a medium strength coffee with no sugar.)


To order a medium Greek coffee you would say:

'Ena Elini-ko med-rio parakalo'

This is the usual way to make a Greek coffee:

First take a Greek Coffee saucepan - this is a small stainless or copper utensil with a long handle (to stop you burning your fingers). Place on a small electric ring or preferably a 'camping gas' type burner.

Fill a Greek coffee cup with water - 3/4 full and poor into coffee saucepan. Then add one heaped teaspoon of Greek coffee powder. If sugar is required then add the appropriate amount.

On a low heat, stir. Once all the powder has dissolved - stop stirring - but leave on the heat.

Slowly pour into the cup - the light frothy part of the coffee should float on the top.