Ikarian Coffee


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Ikarians boil their coffee instead of brewing it. Although this method is commonly known as “Turkish coffee,” it’s used in Greece, the Middle East, and in other parts of the world.

This method of boiling finely ground coffee beans creates a foamy, rich creaminess to the resulting coffee. The fine grind delivers more concentrated antioxidants, boiling instead of filtering and brewing extracts more of the healthy compounds in the coffee, and the resulting coffee also has less caffeine than in you’d get in a typical American cup of coffee. So it’s healthy and delicious.

Ikarians make their coffee in a small pot called a briki, and they also sip their coffee slowly with family and friends, at the table or in social cafe settings.

Yield: 2 servings


Briki or small saucepan

2 teaspoons Greek coffee

2 cups cold water


  1. Add water and coffee to briki or saucepan. Stir until the grounds dissolved.
  2. Slowly bring to a boil. When you see foam at the top, remove from heat.
  3. Evenly divide the foam between two coffee cups, and then pour in remaining coffee over top. Wait for grounds to settle to bottom of cup before drinking.