I love discovering new types of coffee while traveling, exploring new preparations, and learning the cultural significance of coffee in different places. While visiting Greece and Turkey, I took it upon myself to try Greek and Turkish coffee, both of which are drastically different than the coffee we drink in the U.S.
Served in a small cup that almost looks like a shot of espresso, these two types of coffee are prepared specially by simmering finely ground coffee on the stovetop in a small copper pot. From a visual standpoint, both of these coffees appear almost identical — but are they the same? Let’s compare everything you need to know about Greek vs. Turkish coffee.
Comparing Greek vs. Turkish coffee
“Traditional Greek and Turkish coffees are very similar,” explains Matt Bachmann, Co-Founder of Wandering Bear Coffee. “Both preparation methods involve steeping finely ground coffee in a special pot, often with sugar, to create a slightly frothy and very strong brew. This brew is then poured into a cup with the grounds still present, which settle at the bottom, resulting in a thick and rich beverage. These are both hot preparation methods.”
While Greek and Turkish coffee are almost identical, there are sometimes minor differences between these two coffees. Although similar in preparation, the differences are often reflected culturally in regions. “In Greece, the coffee is typically lighter roasted and enjoyed socially – the pot used is called a ‘briki’, whereas in Turkey it’s usually a darker roast or brewed longer/stronger and can sometimes be flavoured with spices like cardamom,” shares Jack Foster, Co-Owner & Operations Director at Crosby Coffee.
“The pot used in Turkey is called a ‘cezve’. Both traditions emphasize ritual, hospitality and social aspects, but the variations reflect local regional preferences,” Foster says.
Tasting Greek and Turkish coffee
From the standpoint of an American coffee drinker, Greek and Turkish coffee tasted nearly identical. I first tried Greek coffee on a food walking tour with a local through Eating Europe in Athens, where our guide took us to a traditional Greek coffee shop to get the whole experience.
During the tasting, I learned that Greek coffee is finely ground coffee, just as you would use when making espresso. I also learned that Greek coffee is only made with coffee from 100% Arabica coffee beans. The demonstration of how Greek coffee is prepared showcased how a dark, heavy sediment is formed when roasting, setting this apart from other types of coffee brewed in Europe and the U.S. The “unfiltered” nature of this coffee allows the sediment to naturally collect at the bottom of the cup. The key to drinking this type of coffee is to stop drinking once you reach the bottom of the cup, as the sediment isn’t meant to be consumed.
Trying Turkish coffee felt almost like an identical experience, as the coffee had the same deep, earthy flavor as I noticed in the Greek coffee. Again, the heavy sediment at the bottom of the cup with a thick texture set it apart from other types of coffee I’ve tried.
While there may be minor differences between Greek vs. Turkish coffee that the locals could spot, these two drinks tasted identical to a tourist like me.
