Category: Coffee Lessons

Coffee Lesson #26

briki:

  • a briki is a small long-handled pot used to make coffee
    • coffee made with this pot, and in this style, is most common in Armenia, Greece, Turkey/Türkiye, and throughout Eastern Europe and the Balkans (these two regions have some overlap–)
    • coffee made with this pot, and in this style, is often referred to as Greek or Turkish coffee
  • a briki is a small long-handled pot used to make coffee
    • the pot is traditionally made of brass or copper; however, nowadays, it is routinely made from stainless steel, aluminium, or ceramics
  • briki – Greek; cezve – Turkish — term referenced in two previous coffee lessons (#25 and #24)
Photo by Ricardo Díaz on Unsplash
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Coffee Lesson #25

Greek Coffee:

  • similar to, at times argued to be the same as, Turkish Coffee
    • a particular way to brew, serve, prepare coffee . . .
      • coffee is prepared in a briki, using very finely ground coffee beans without filtering
        • briki: a small pot with a long handle, traditionally made of copper or brass
    • coffee brewed with very finely ground coffee beans
      • when served, do not drink the entirety of the serving–in this preparation coffee grounds are not removed from the coffee when served
    • coffee preparation style that can be found throughout the world, though it has particular prominence in Turkey/Türkiye, Greece, Armenia, Eastern Europe, and the Balkans

Greek v. Turkish Coffee: similar to one another, argued to be exactly the same . . . however:

  • Greek coffee tends to be lighter roast
  • Both can be sweetened, but generally Turkish coffee will add sugar directly into the cevze (“briki” in Greek), while Greeks add sugar afterward . . .

  • In my experience Greek coffee was larger–had more that I could actually drink. When I ordered Greek coffee I was always asked if I wanted sugar, and then how much or what kind (sketos/black; metrios/semi-sweet); glykos/sweet). When I ordered and received my Greek coffee, it was generally served alone, sometimes an unsweetened cookie might be served with it, it was just the coffee; whereas, in Turkey, Turkish coffee was almost always served with something sweet (Turkish delight).
MS Rooftop Garden–Attica, Athens, Greece
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Coffee Lesson #24

Turkish coffee:

  • a particular way to brew, serve, prepare, coffee originating in the former Ottoman Empire (modern day Turkey/Türkiye)
    • coffee is prepared in a cezve using very finely ground coffee beans without filtering
      • cezve (“briki” in Greek): a small pot with a long handle, traditionally made of copper or brass
  • coffee brewed with very finely ground coffee beans
    • when served, do not drink the entirety of the serving–in this preparation coffee grounds are not removed from the coffee when served
      • the grounds left in the cup after drinking are sometimes used to tell fortunes
  • coffee preparation style that can be found throughout the world, though it has particular prominence in Turkey/Türkiye, Greece, Armenia, Eastern Europe, and the Balkans

Turkish coffee – Etiler, Beşiktaş, Istanbul, Turkey

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Coffee Lesson #23

coffee grinder:

  • machine used to grind roasted coffee beans
  • device used to grind whole coffee beans for brewing

*Note–grind: reduce, crush, rub together, so as to make into small particles, or a powder

Photo by Crew on Unsplash

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Coffee Lesson #21

aroma (general meaning):

  • a distinctive scent, usually pleasant

aroma (coffee connotation and meaning):

  • the fragrance of brewed coffee
  • the fragrance given off while coffee is brewing
  • the fragrance coffee grounds emit

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Coffee & the environment

The environment is our collective responsibility.

We need to make sure we dispose of things properly (i.e. prescription drugs, oil, batteries, etc.). We need to make sure we use everything to its potential–don’t just throw that pair of shoes out because it’s out of style! Keep them, keep using them, they still work. We need to consider what we do now, that is wasteful or problematic, that we can slowly and eventually change — and this is where coffee comes in.

Coffee is a delightful habit, but it can also negatively impact the environment. Every little change adds up in our individual lives, and if each individual makes a few small changes, we can have a big impact. So what does that look like for the average caffeinated individual?

  • Reuse iced coffee plastic containers. I refill mine with iced coffee from home or turn them into my water container.
  • Bring your own mug or thermos to the coffee shop.
  • Decline the plastic drink stopper.
  • Re-purpose coffee grounds–compost, soaps, candles, etc.
  • Reuse and re-purpose coffee filters.
  • Forgo Keurig pods and use the reusable pod with your own coffee grounds.
  • Go into the coffee shop, don’t use the drive-thru.
  • Reuse coffee bags — upcycle. Sew them into purses or totes (or, give them to someone who can sew them into purses and totes 😉)
  • Reuse coffee cups — the cups are made for coffee, and sturdy, why not give them another go?
  • Reuse/re-purpose coffee cans — they are strong containers! If you have no need for them, find an art teacher, they can definitely use them!

These are just a few ideas and suggestions. If we all chose a couple of things to upcycle, re-use, re-purpose, imagine how much we could stop going to landfills. If we all stopped idling in our cars, imagine how much gas (and money) we’d saved, and how much cleaner our air could be. If we all shared our best practices, and implement just a few, we could change the course of history–and still enjoy our coffee, win-win y’all, win-win.

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Used coffee filters . . .

My grandma is from a time and place where anything and everything had more than one use, one purpose.

With climate change, we are increasingly being encouraged to look at daily habits with a critical lens–how much waste are we producing, how much waste can we prevent, what can be saved, what can be reused.

As a child, I learned repeatedly to: recycle, reuse, reduce.

All of these things have inspired me to re-examine and re-imagine some habits to help the environment. At times these simple and creative solutions have allowed me to save money, not just feel good about my efforts. So with that in mind let me offer some ideas on how I have approached my coffee consumption.

Today’s spotlight: coffee filters.

A coffee filter has been used, now what?

  • Use it again. Dump the grounds and reuse–especially if it’s the same coffee brand and flavor. Filters have a shelf life of several uses, not just one.
  • Save them for craft projects. Let them dry and set them aside for some painting. It’s a cheap canvas, but it works.
  • Line the bottom of your planter pots. It helps keep the water in.
  • Deodorize. Pour out some baking soda on the filter, bundle and seal with a rubber band, place it where it stinks (i.e. shoes).
  • Add the filter and grounds to your compost.

It’s not a comprehensive list but it’s a list to spark your imagination. So much of what we do and use has a much longer shelf life, and more than one purpose. As you think about your daily habit, consider what you can do to help curb any environmental impact–every little bit counts, even something small like a few coffee filters adds up quickly.

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