Greek Coffee vs Turkish Coffee: What’s the Difference?

Greek coffee and Turkish coffee are made the same way. Very finely ground coffee is heated with cold water, and sugar if wanted, in a small long-handled pot. It is poured unfiltered into small cups, foam first. The differences come from the name, the brand, and the way people serve and drink it.

What is the same

• Grind: a powder-fine grind, finer than espresso.
• Pot: a small long-handled pot, called a briki in Greek and a cezve in Turkish.
• Method: coffee, water and sugar are heated together and taken off the heat as the foam rises.
• Cup: served in small cups with the grounds left to settle.

What can differ

• Name: in Greece the drink is called Greek coffee (ελληνικός καφές). In Turkey and elsewhere it is Turkish coffee.
• Roast and brand: each brand has its own roast level and blend. Compare packets by the roast and grind on the label, not by the country name. Our guide to Greek coffee roasts explains the labels.
• Sweetness: in Greece you order your cup unsweetened (sketos), medium-sweet (metrios) or sweet (glykos). Sugar goes in before heating.
• Flavourings: some Turkish and Middle Eastern coffees add cardamom. Greek coffee is usually served plain.

Can I use Turkish coffee to make Greek coffee?

Yes. Any coffee ground powder-fine for a briki or cezve works with the same method. Taste will vary with the roast. See how to make Greek coffee for the full method.

Try our Greek coffee, 6.8 oz (193 g), ground for the briki.

Greek vs Turkish coffee: frequently asked questions