Greek coffee is deeply rooted in tradition. Think of your grandmother’s cup, with its rich aroma and velvety foam, bringing back memories of lazy summer afternoons in village squares, where the only sound is the steady chorus of cicadas.
As you probably know, traditional Greek coffee is always served hot — even in the middle of summer, perhaps even in a sun-drenched village square. But did you know there’s also a cold version? If you love the flavour but find hot coffee hard to handle during a heatwave, this alternative might be right up your alley.
What Is Cold Greek Coffee?
Recently, some adventurous coffee lovers have been experimenting with what they call cold Greek coffee. It’s prepared in the usual way — brewed in a briki (cezve) — and then left to cool before being chilled. Served over ice, it resembles a cold brew while retaining the distinctive aroma and character of classic Greek coffee. You may even spot it on the menu at more modern or alternative cafés from time to time.
It’s not nearly as common as cold brew or the classic Greek frappé — still a summer staple for many — but this chilled version is steadily gaining popularity.
How to Make Cold Greek Coffee at Home
Here’s a simple way to prepare it:
- Brew two servings of Greek coffee in a briki, just as you normally would — using water, finely ground coffee, and sugar (if desired).
- Let it cool completely.
- Stir gently.
- Strain it through a small fine-mesh sieve to remove the grounds. For an even smoother result, strain it a second time if needed.
- Pour it into a short glass and add a stubby straw — the kind typically used for a freddo espresso — along with 3–4 ice cubes for extra chill.
If you prefer, you can also shake it as you would a frappé, which will give it a lighter, frothier texture instead of simply stirring it.
Some purists might roll their eyes at the idea of cold Greek coffee, arguing that it doesn’t do justice to the traditional flavour. But if you’re already a fan, what’s stopping you from giving this version a try?
