The glorious range of coffee in Greece

I’ve written before about my growing addiction to espresso. coffee in its seemingly purest form, bold and complex, invigorating, espresso hints that size doesn’t always matter.

two days in Rome with my Italian buddies was of course a coffee heaven. cappuccino scuro in the morning, followed by dirt cheap espresso all day was a delight, but set a high standard. walking into a bar, matteo needed only to say due per favore and pay under a euro and a half for two little portions of brown, liquid gold. anywhere. in Paris you search hard for this quality, and pay a premium.

armed with a bialetti moka pot and some fine coffee, I prepared for Greece’s worst. but I have been delightfully surprised. coffee comes in all sorts of varieties here, but no matter what the style, Greece seems to bring their a game.

Espresso is high quality and tends to be well priced. there seems to be more cafes than Rome or Paris, and each is proud to advertise the high quality Arabica beans they use. Equipped with industrial machines and the skill of tamping, the brown espresso is truly golden.

pure in a different sense is traditional Greek coffee. coarsely ground, it is mixed with joy water and sugar and is not filtered. let it sit so the grinds sink and the coffee is flavorful and strong. and cheap.

finally, as traditional, as extremely different as possible, and as surprisingly good as something can be is the frappe. with temperatures over 90 already (thank goodness), in Greece Italian standards must be ignored and ice is added to coffee. a frappe is nescafe powder, sugar and water mixed with an immersion blender to frothiness. ice and milk are added and voila, fake yet delicious coffee.

coffee in Greece is all over the spectrum, always good and perfect adventure fuel in every form.

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