Greek Coffee vs Turkish Coffee: What's the Difference?

Greek coffee and Turkish coffee are, in the cup, almost the same drink: finely ground coffee simmered with water and served unfiltered. The real differences are cultural and historical rather than in the brewing. Here is what actually separates them, and what does not.

How they are the same

Both are made from coffee ground to a fine powder, simmered gently with water (and sugar to taste) in a small long-handled pot, then poured unfiltered so the grounds settle in the cup. Both are short, strong and sipped slowly, and both belong to a single tradition that spread across the former Ottoman world.

How they differ

• The name: the same coffee carries different national names. In Greece it is widely called Greek coffee, a naming that became common in the later twentieth century.
• Spicing: some Turkish coffee is brewed with a little cardamom, which is less usual in Greek coffee.
• Serving customs: small regional differences in how it is presented and taken, both usually with a glass of water and sometimes a sweet.

The pot is the same tool under two names: a briki in Greek, a cezve in Turkish.

Is one stronger?

No. Strength comes from the coffee-to-water ratio and the sweetness you choose, not the label. Both are intense by design.

The bottom line

If you enjoy one, you will enjoy the other. To learn the method and how to order it, see Greek coffee: what it is and how to enjoy it and our step-by-step guide to making it at home.

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Frequently asked questions

What is the difference between Greek and Turkish coffee?

In the cup, very little. Both are finely ground coffee simmered with water and served unfiltered, short and strong. The main differences are cultural and historical in the naming, with small regional variations in serving and occasional spicing, such as cardamom in some Turkish coffee.

Why is it called Greek coffee if it is like Turkish coffee?

The same style of coffee is made across the former Ottoman world under different national names. In Greece it became widely known as Greek coffee in the later twentieth century. The preparation itself shares a common origin.

Is one stronger than the other?

Neither is inherently stronger. Strength depends on the ratio of coffee to water and how sweet you have it, not on the Greek or Turkish label. Both are intense, small cups by design.

Do you need a special pot for both?

Both use the same style of small long-handled pot, called a briki in Greek and a cezve in Turkish. It is the same tool under two names.