Coffee in Heraklion: A path through a centuries-old fairytale
In Greece, coffee is a way of life. Greek coffee culture plays an important role in both public and private social life.
From old tradition and ibrik coffee to the iconic frappe and today’s third wave, Greece has always embraced coffee in all its forms. The history of coffee in Greece spans more than seven centuries and is deeply intertwined with the modern history of the country.
But let’s take the things from the beginning:
The first kind of coffee that was introduced to Greece is Turkish coffee (Turkish: Türk kahvesi), also known in Greece as Greek coffee or Asia Minor or Smyrna coffee. It is a type of coffee that is prepared by roasting, in a pot, roasted coffee beans, ground into a fine powder. It is traditionally prepared in hot sand (on embers) and its characteristic is kaimaki, a thick foam that is created when the coffee is boiled.
Historically, it originates from the Arab world. According to tradition, the first people to prepare this type of coffee were the Bedouins of the Middle East who placed the coffee pot on the sand that covered the ashes and coals – hence the characteristic ember roasting.
Depending on the country and its historical period, it was served plain or with aromatic herbs, mainly cardamom!
From old tradition and ibrik coffee to the iconic frappe and today’s third wave, Greece has always embraced coffee in all its forms. The history of coffee in Greece spans more than seven centuries and is deeply intertwined with the modern history of the country.
But let’s take the things from the beginning:
The first kind of coffee that was introduced to Greece is Turkish coffee (Turkish: Türk kahvesi), also known in Greece as Greek coffee or Asia Minor or Smyrna coffee. It is a type of coffee that is prepared by roasting, in a pot, roasted coffee beans, ground into a fine powder. It is traditionally prepared in hot sand (on embers) and its characteristic is kaimaki, a thick foam that is created when the coffee is boiled.
Historically, it originates from the Arab world. According to tradition, the first people to prepare this type of coffee were the Bedouins of the Middle East who placed the coffee pot on the sand that covered the ashes and coals – hence the characteristic ember roasting.
Depending on the country and its historical period, it was served plain or with aromatic herbs, mainly cardamom!
Greece’s relationship with coffee began with the Ottoman Empire.
The first coffeehouse was opened in 1475 in Constantinople and such was its development that, by the 17th century, there were more than 300 coffeehouses in Thessaloniki alone.
Already in the 18th century, the coffeehouse was an established Greek institution that served as a base for social interaction.
The first coffeehouse was opened in 1475 in Constantinople and such was its development that, by the 17th century, there were more than 300 coffeehouses in Thessaloniki alone.
Already in the 18th century, the coffeehouse was an established Greek institution that served as a base for social interaction.
Making it was a real ritual. The green coffee beans were roasted by hand in a pan over an open fire and then ground by hand in the coffeehouses. Boiling needed patience! The Tambis slowly stirred the coffee over a slow fire within sand, almost for ten to twenty minutes of the hour, sometimes turning the special stirrer, sometimes tapping it lightly on the bottom of the kettle.
At the end of the 19th and the beginning of the 20th century, “coffee mills” began to appear. These were specialist coffee grinding and roasting shops that also sold traditional Greek or ‘ibrik’ coffee. (Greek coffee, also known as “ibrik coffee” is finely ground coffee brewed and served from a “briki”, also known as “ibrik” – a small bronze pot with a long handle).
At the end of the 19th and the beginning of the 20th century, “coffee mills” began to appear. These were specialist coffee grinding and roasting shops that also sold traditional Greek or ‘ibrik’ coffee. (Greek coffee, also known as “ibrik coffee” is finely ground coffee brewed and served from a “briki”, also known as “ibrik” – a small bronze pot with a long handle).
This is how most people consumed coffee until the 1950s, when filter coffee and instant coffee appeared.
In the 1960s, however, an iced version of instant coffee was introduced: the frappe. This quickly became a national favorite. The traditional coffeehouses remained, but new, more modern coffeehouses began to appear. They hosted young Greeks who wanted to socialize and catch up on American and European popular culture.
The 1990s gave way to Athens’ second coffee wave, which focused on giving people a more sophisticated coffee experience. Thus, Italian espresso and cappuccino were introduced to the country. Also at that time the frappe was “renewed” and became the freddo. Freddo coffee is an iced version of an espresso or cappuccino, and remains a Greek summer favorite to this day.
In the 1960s, however, an iced version of instant coffee was introduced: the frappe. This quickly became a national favorite. The traditional coffeehouses remained, but new, more modern coffeehouses began to appear. They hosted young Greeks who wanted to socialize and catch up on American and European popular culture.
The 1990s gave way to Athens’ second coffee wave, which focused on giving people a more sophisticated coffee experience. Thus, Italian espresso and cappuccino were introduced to the country. Also at that time the frappe was “renewed” and became the freddo. Freddo coffee is an iced version of an espresso or cappuccino, and remains a Greek summer favorite to this day.
The third wave arrived in the early 2000s, later than the US and the rest of Europe, but was adopted by the Greeks with open arms. This may have also had financial components. With historically low incomes and high unemployment rates in the late 2000s, Greeks were forced to cut back on their most expensive social activities. This left coffee as one of the few affordable leisure activities for many across the country.
Today, cafes and coffee shops are everywhere in Greece. But here, in Heraklion, one stands out.
With a 100-year history that begins in Smyrna, Phyllosophies is a crossroads of Asia Minor tradition and European innovation. A point where history and evolution meet and embrace. And as such a point, they support deservedly, every point of the historical route.
So, here, in the shop that creates “the best Bougatsa of Crete” you can taste coffee from every period of its history.
Asia Minor of course, single or double. With cardamom or rapadura. Made with love and cream, just like old times.
Also frappe with or without caffeine, Filter, Irish, cappuccino, freddo, fillogato (with ice cream), espresso, macchiato, Americano.
With non-negotiable quality and with deep respect for their Smyrna heritage, these Asia Minor masters of phyllo and Bougatsa invite you to taste traditional or modern coffee flavors in one of their three shops in Heraklion, Crete. And try to diversify your taste journey by combining the taste of your coffee with one of their traditional sweets or with one of the many versions of their bougatsa – their trademark after all.
With a 100-year history that begins in Smyrna, Phyllosophies is a crossroads of Asia Minor tradition and European innovation. A point where history and evolution meet and embrace. And as such a point, they support deservedly, every point of the historical route.
So, here, in the shop that creates “the best Bougatsa of Crete” you can taste coffee from every period of its history.
Asia Minor of course, single or double. With cardamom or rapadura. Made with love and cream, just like old times.
Also frappe with or without caffeine, Filter, Irish, cappuccino, freddo, fillogato (with ice cream), espresso, macchiato, Americano.
With non-negotiable quality and with deep respect for their Smyrna heritage, these Asia Minor masters of phyllo and Bougatsa invite you to taste traditional or modern coffee flavors in one of their three shops in Heraklion, Crete. And try to diversify your taste journey by combining the taste of your coffee with one of their traditional sweets or with one of the many versions of their bougatsa – their trademark after all.
We are waiting to welcome you!