Greek Vs Turkish Coffee: Is There A Difference?

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Aficionados of traditional thick, rich coffee drinks need look no further than Greek and Turkish coffees. Both retain strong cultural connections to their mother countries, regardless of where they're poured throughout the world. The two countries have a complicated relational past, leading to the separately named drinks, but it's sometimes hard to tell the difference. Their boiled-water preparation methods are similar, as is the addition of sugar, and the use of coffee beans ground to fine powder-like consistency, then brewed in small pots (with different names) over low heat. Both prize the creamy natural-foam topping that's a sign of quality and care. 

From there, the two coffees tend to diverge in somewhat significant ways. Differences between Greek and Turkish coffees first become apparent when it comes to taste and flavor profiles, influenced primarily by bean selection and roast levels. Greek coffee is typically lighter and more refined, with a preference for arabica beans, showcasing the purity of coffee flavors. Turkish coffee often comes from robusta beans with darker roasts, accompanied by aromatic cardamom spice and sometimes cinnamon or rose water.

Another slight distinction between the two arises with the cultural and social components. In each country, coffee drinking encourages community connections, fostering social interaction and dialog during unhurried, slow sipping. However, coffee drinking in Turkey can rise to more lofty purposes, playing an integral role in ceremonies and special occasions. Coffee grounds, typically left in cups while drinking, are sometimes used for storytelling or fortune-telling, a practice known as tasseography. 

The preparation of Greek coffee, locally known as ellinikos kafes, reflects Greek culture in everything from the pot to the sugar and the foam. The coffee pot is called a briki and is traditionally constructed from copper or brass, though modern versions sometimes employ stainless steel. It features an open top and long handle for distancing from the heat. The finely ground coffee, water, and optional sugar are combined in the pot before the slow heating and development of the thick foam, which is referred to as kaimaki. 

This addition of sugar from the beginning can be a differentiating factor from Turkish methods, which sometimes, but not always, add the sugar after brewing. When ordering Greek coffee, there are four clear distinctions: sketos, meaning no sugar; metrios for medium sweet; glykos for very sweet; and vary glykos for the sweetest. Added spices are uncommon. 

Serving Greek coffee is simple, commonly presented in small "demitasse cups," holding about two ounces, and accompanied by a palate-cleansing glass of cold water. The water can also serve as a means of personalizing each cup to taste, by diluting the strength or sweetness of the coffee. A selection of cheeses or Greek desserts often sit beside the cup of coffee, such as the classic koulouraki Greek butter cookies in varying versions. 

Turkish coffee goes by the name Türk kahvesi, and has many crossover features that also apply to Greek coffee. However, Turkey maintains its own customs, including a slightly different version of the pot. It too favors copper or brass construction, which distributes heat evenly and quickens the heating process. The Turkish pot is called a cezve and, like its Greek counterpart, has a long handle. But it also sports a narrow neck for better trapping of the crucial foam, which is known as kopuk. The neck sits high toward the top of the pot, as in this Haken Turkish Coffee Pot available on Amazon, which also helps keep the foam from burning.

The demitasse-style coffee cups, called fincan in Turkey, hold two to three ounces of thick, rich coffee. Cup-makers take pride in elegant, colorful designs worthy of rituals and ceremonies. Whether experiencing these coffees at an event or in a coffee shop, you'll likely be offered traditional Turkish sweets or pastries such as Turkish Delight, also known as lokum, in rose water, lemon, or pistachio flavors. Other pairing favorites are baklava or the sweet-and-savory kunefe with cheese and phyllo pastry soaked in syrup. 

Both Greek and Turkish coffee customs tell stories of flavor, history, and tradition. Reflecting the value of relationships forged through shared coffee, a Turkish phrase says it well: "Bir fincan kahvenin kırk yıl hatırı vardır," translated into English as, "A cup of coffee has 40 years of memory."