Hello dear readers! Our topic today is Greek drinks, or rather, Greek coffee, what kind of coffee do the Greeks prefer, how to make it and what types of coffee are drunk here and offered in cafeterias.
Without a doubt, of all types of coffee, Greek has been and remains the most popular. After Greek, I would place iced coffee in second place. Next come all the newly acquired foreign types of coffee - espresso, cappuccino, freddo, etc.
In Russia, I saw others, say, Americano. Here, in Greece, such a name did not come across. Okay, back to traditional Greek coffee. Although the tradition of drinking coffee in Greece appeared not so long ago, and, of course, the Turks brought it with them during the Turkish yoke. However, now Greek coffee has become an integral part of Greek culture.
Greek coffee is prepared from ground coffee, or rather, from mixtures of different types of coffee to get the desired bouquet. Coffee is mixed, as a rule, even before the beans are roasted, although it happens that they are first roasted and then mixed, but in the second case, the process is longer and more laborious. Usually harmani (selected blend of coffee) cook from Brazilian coffee varieties Rio and Santos. Less commonly used coffee from Central Africa, for lovers of a deeper and richer taste.
Depending on the degree of roasting of the beans and the proportions of mixing coffee, the taste of the drink can differ markedly in different brands of Greek coffee.
By the way, the name of this coffee, of course, is not of fundamental importance, in many countries of the East they drink similar coffee. Until now, the Greeks do not say “I will make coffee”, but use the verb “oven” - «Θα ψήσω έναν καφέ» - Literally "I'll bake coffee." Because before coffee was baked - a Turk with coffee (here it is called " bricks") was placed either in hot ashes (" χόβολη "), or in a box of sand placed on a fire. There, Greek coffee was “baked” slowly.
Now coffee can be prepared on a gas or electric stove. Turk-briki should be high enough and not very wide, ideally with a tapering neck, so that the temperature in the coffee is evenly distributed and the “kaymaki” foam is of high quality.
Greek coffee - recipe and preparation
- Take a Turk, measure and pour cold water into it, as much as you need for a serving of coffee (two, three - depending on the size of the Turk).
- Pour coffee into the Turk at the rate of 1 teaspoon with a slide for each cup. Add sugar as per your taste.
- Then put the cezve on a small or low fire, stir the coffee well so that there are no lumps, and keep on fire until the foam begins to rise. Make sure that it does not come to a boil, otherwise there will be no foam!
- If the number of servings of coffee is more than one, then first pour a little into each cup so that everyone gets foam. The rest of the coffee is then poured out. Sometimes in traditional cafes they serve Greek coffee in a personal Turkish, and the client pours himself into a cup. Some recommend leaving the finished coffee for a minute in a Turk, and then pour it into a cup.
- No milk! There are some comrades who add milk to Greek coffee, I have met 2-3 such people in 15 years.
The secret to making delicious Greek coffee is in a slow fire, a slow process that allows the coffee to release all its flavors. Only with the right preparation of coffee will you be able to appreciate its taste. Sometimes unscrupulous cafeterias brew Greek coffee using a coffee machine. This is not coffee, but a caricature of it. The Greeks call this coffee " μαυροζούμι “, that is, disparagingly “black water”.
And finally - what is Greek coffee like?
In Greek, Greek coffee is called "ελληνικός καφές" (Hellinikos cafes).The word "cafes" is masculine. Types of Greek coffee:
- σκέτος [skETOS]- that is, black coffee, without everything.
- με ολίγη ζάχαρη [me oligi zahari] - slightly sweet, about 1/4 tsp per cup Sahara.
- μέτριος [metrios]- medium sweet, about 1/2 tsp Sahara.
- γλυκός [glycos]- sweet, 1 tsp sugar per cup.
A coffee cup in Greece for Greek coffee is approximately 50 ml. Coffee is treated differently, someone calls to give it up completely, someone reminds the research of scientists who showed that coffee contains antioxidants and useful substances. We will not argue about this now, for the Greeks their coffee is not only a drink, but also a tradition. A cup of delicious aromatic coffee will invigorate, clear your head, but like everywhere else, everything is good in moderation. Up to 2-3 cups a day is normal, then too much. I drink one double cup of Greek coffee a day.
How to order Greek coffee in a cafe?
Phrases you may need:
- Εναν ελληνικό, παρακαλώ [Enan HellenicO, parakalO] — One Greek coffee, please.
- Εναν ελληνικό μέτριο (σκέτο, γλυκό, με ολίγη ζάχαρη), παρακαλώ [Enan HellenicO metrio (skEto, glyco, me olIgi zahari), parakalO] — One medium Greek coffee (black, sweet, slightly sweet), please.
- Δύο (τρείς, τέσσερις) ελληνικούς μέτριους (σκέτους, γλυκούς, με ολίγη ζάχαρη) [DIO (tris, tesseris) hellenicUs metrius (sketus, glycus, me olIgi zachary)] - Two (three, four) medium Greek coffees (black, sweet, slightly sweet)
Of course, there may be a lot of options, but at the end, after coffee, do not forget to say
- Ευχαριστώ πολύ, ωραίος καφές! [efcharisto poly, oreos cafes!] Thanks a lot, great coffee!
Finally - a short video on how to brew Greek coffee. True, in my opinion, the hostess overexposed it a little on the fire, and the foam turned out to be not so lush. Well, it's a matter of taste!
Updated: 26 April 2017
Does coffee grow in Greece? Of course not! Then what is Greek coffee and how is it prepared? This is what we propose to talk about today. As they say in one movie about Greece: "Everyone should have time for coffee ...". Arriving in Crete, you understand this. Not a single meeting, not a single conversation is complete here without coffee. Coffee in Crete is drunk at any time: in the morning, in the afternoon and even in the evening... and anywhere. Sometimes you can see a Greek drinking coffee right behind the wheel of a car. But the most popular place where locals meet to discuss the latest events, news, politics, everyday problems over a cup of coffee is the cafe. Kafenyon has its own philosophy, it's a tradition. The kafenion is often compared to a "men's club" where local men gather. And coffee plays an important role here...
In any menu on the island of Crete, you can find a variety of coffee options, but invariably in the list of any cafe or tavern there is Ο ελληνικός καφές, aka Greek Coffee, aka Greek coffee. Frape (Ο καφές φραπέ) is also often found on the menu. Frape is a wonderful drink, original and refreshing, but in this article we will not talk about it, but about Greek coffee.
In various sources, there are many options for making coffee in Greek. Many of them have been personally tested, but the desired result has not been achieved. We often came across allegations that either we do not know how to make Greek coffee, or we grind the beans incorrectly. By the way, one of the features of Greek coffee is a very fine grinding. The Greeks grind the grains literally to the state of dust. For these purposes, we specifically bought a manual coffee grinder that can grind coffee beans to a state of dust. But all in vain, the taste is still not the same. But we did not despair and continued to learn how to brew coffee from the Greeks themselves, they shared secrets with us. And in Crete, we have already managed to achieve the perfect (well, in our opinion, of course) taste. We came home, everything was wrong again. Yes, as a joke version, the option was proposed that Greek coffee should be prepared in Greece, they say, in that atmosphere of relaxation and serenity, then everything will be fine :) But, jokes are jokes, but everything turned out to be much more prosaic. As usual, all ingenious is simple. Including the Greek coffee recipe. So...
Greek coffee recipe
Well, it's probably worth starting with the first opening. No matter how hard we tried to refute this assumption, over the years we came to the conclusion that coffee must be from Greece. By the way, Greek coffee, more precisely, coffee packaged in Greece, can be found in some Russian stores. Of course, his choice should be approached with all responsibility, since not every company's coffee is equally tasty. Of course, the issue of personal tastes should not be discounted either. And, in order not to deviate from the topic, but at least roughly understand what kind of Greek coffee the Greeks themselves, and travelers prefer, you can read an active discussion on our forum: Tea and coffee in Crete.
AND, no matter how strange it may sound, but, having bought Greek coffee packaged in Greece, we can assume that half the battle is already done! Well, then, the recipe itself, the main secret of which is simplicity.
Ingredients:
- 250 ml of water
- 3 teaspoons ground coffee
- 1-3 teaspoons of sugar. The amount of sugar depends on what kind of coffee we want to brew:
Σκέτος (Sketos)- Black coffee (no sugar). Those. sugar is not added
Με ολίγη (Me oligi)- Coffee with a pinch of sugar. A pinch of sugar is added, maximum half a teaspoon,
Μέτριος (Metrios)- Semi-sweet coffee. Added 1 teaspoon of sugar
Γλυκός (Glykos)- Sweet coffee. Add 2-3 teaspoons of sugar.
Cooking:
Water is poured into a copper cezve and put on a slow fire. Coffee and sugar are poured into the water. From this point on, the coffee must be constantly stirred until foam begins to form and the first signs of boiling appear. Immediately before the moment of boiling, coffee is removed from the fire. That's it, Greek coffee is ready! As you can see, everything is really simple, however, it is important to take into account a few nuances:
- Greek coffee is brewed over low heat,
- Stir constantly while making coffee.
- The coffee is not brought to a boil. How to determine the moment when coffee can be removed from the fire? Here our friends from Crete shared a little secret with us. While stirring the coffee, it is necessary to observe the foam. As soon as darker spots begin to appear in it, this means that the coffee begins to boil and it is time to remove it from the heat.
How is Greek coffee served?
In Greece, coffee is usually served before meals and with a glass of chilled water. Although, this point is often specified whether to serve it before or after a meal. And the Greek coffee itself, as we noted earlier, can vary in degree of sweetness. Therefore, if you order coffee in a tavern, be sure to note how sweet your coffee is. And finally, in Greece, this drink is served in small cups and it is drunk slowly, in small sips. To some extent, this is, perhaps, a special philosophy, which, while relaxing in Crete, you should definitely try to learn!..
If you have ever been to Greece, then you already know what Greek coffee is, but those who are just planning to get acquainted with this wonderful country can only envy, because they will experience the first unique pleasure from this magical drink.
Greece does not rank first in coffee consumption, it has long been overtaken by the Scandinavian countries, but, believe me, real connoisseurs and connoisseurs live here.
The Greeks have a saying: "The memory of a good cup of coffee can last as long as 40 years." So what is Greek coffee?
A bit of history
It all started with a goat, this stupid animal. In the Ethiopian valley, a monastery shepherd named Kafa was tending his flock. Once he noticed that one goat, having eaten fruits from a bush growing nearby, suddenly began to behave strangely. He was afraid that the goat was poisoned.
Having collected the remains of the fruits, Kafa took them to the monastery and showed them to the monks. The abbot of the monastery believed that the fruits were created by the devil and threw them into the fire. But when the fruits (and these were coffee beans) began to burn, the monks felt an unusual aroma emanating from them. They took them out of the fire, crushed them a little and made a drink that we still enjoy today.
The devil's grain turned out to be an unexpected gift from God. The monks began to praise God for the wonderful drink that helped them stay awake during long nightly prayers and named it a cafe in honor of the shepherd.
According to another version, the word coffee comes from the Arabic "gafa", which means wine. And when coffee came to Europe, a drink from it began to be called Arabic wine. Around the 14th century, the Arabs began to grow coffee trees to make coffee beans from them.
Thanks to the Arabs, coffee began to spread very quickly in Islamic countries under the Arab protectorate.
The Qur'an forbade Muslims from drinking alcohol, and therefore coffee became a favorite drink, which was drunk not only at home, but also in coffee houses where they listened to music, gambled or just had pleasant conversations.
The first coffee beans were brought to Europe by Venetian merchants in 1615.
However, Europeans began to use coffee as a drink after the Turks left several bags of coffee beans at the gates of Vienna in 1683 as compensation after their defeat in military battles with Austria. The Austrians were the first Europeans to drink coffee, and served it along with sweet pastries.
The arrival of coffee in Greece
It is obvious that coffee appeared in Greece during the Turkish rule. Greece, being part of the Ottoman Empire, tasted black coffee earlier than the rest of Europe. According to some evidence taken from historical sources, already in the 17th century in Greece in Thessaloniki, Drama, Kavala and other northern cities, there were more than 300 coffee shops frequented by Greeks and Turks.
In southern Greece and Athens, coffee houses appeared much later, around 1760. They were small and nondescript, and were visited exclusively by Turks. But gradually the Greeks began to drop in here. The coffee houses then spread to the rest of Greece. The first purely Greek coffee house or "kafenio" appeared in Nafplion in 1828, after the expulsion of the Turks from the territory of Greece.
Until the beginning of the 20th century, coffee houses were not only places where visitors could drink a cup of good coffee. They began to play the role of specialty stores that sold coffee beans, roasted them there, and then ground them in small manual coffee grinders.
For roasting coffee, special containers were used, which in shape resembled large pots with a thick bottom. Such a “pan” was closed with a metal lid with a long handle for continuous stirring of coffee so that it did not burn and roasted evenly. The grains were ground either by hand in several coffee grinders, or in large ones with a special mechanical device.
In large coffee houses, to attract customers, they even accepted a special person who sat at the entrance with a coffee grinder in his hands and grinded coffee. Also, coffee, not roasted or ground, was sold by weight in grocers, where they sold small retail goods. Housewives bought green coffee beans and roasted and ground them at home, and, since coffee was a very expensive product, they added barley, millet or chickpeas to the mixture.
The first branded enterprises engaged exclusively in the import, processing and sale of finished coffee products appeared in 1914 and became known as cafecoptio - a coffee grinder. One of the first family cafecoptios located in the heart of Athens were Andrea Risopoulos brand stores and the Mesogiani Mastori family store.
In 1920, by order of the Britannia Hotel, the Mesogiani family became the first supplier to the Greek market of another type of coffee product common in Europe - filtered coffee, which became known as French or Gallico.
In the same 1920, the Parrot company was opened in the city of Piraeus, owned by the Loumidis brothers, which is currently one of the largest suppliers of ground coffee throughout Greece. In the thirties, other coffee branded stores began to open, coffee became the most popular and favorite drink of the Greeks.
During the fascist occupation in the 1940s, one store after another was closed due to the cessation of coffee supplies, and only a few survived thanks to the fact that they began to produce surrogate coffee.
In the post-war period in Greece, as well as throughout the world, instant coffee began to be consumed.
In large cities, various cafeterias appear, where the whole family came to drink coffee, young people gathered here, business and friendly meetings were arranged, and just love dates. Here, for the first time, they began to serve Greek cold coffee - frappe.
In 1957, at the International Exhibition held in Thessaloniki, by chance, a new type of Greek coffee was invented - frappe. Janis Dritsos, a dealer of the Swiss company Nestle, presented a branded product for children - an instant chocolate drink, which consisted of a mixture of powdered milk, instant cocoa and sugar. It could be cooked instantly. The mixture was diluted with water and shaken in a shaker.
During the break, Dritsos wanted to drink instant coffee, produced by the same company. Finding no hot water, he decided to shake the coffee in a shaker, adding cold water, sugar and milk powder to it. It turned out to be a delicious refreshing coffee drink. Since then, frappe, as this type of coffee was called, has become a favorite and favorite drink of the Greeks. Frappe is a French word. It means foamy. Frappe doesn't have to be hard to make.
frappe recipe
To prepare, you will need a shaker, instant coffee, cold water, sugar, ice and some milk.
- We put 2 teaspoons of sugar and 2 tablespoons of instant coffee in a container, mix everything well with a dry spoon, so that the sugar subsequently dissolves well and does not creak on the teeth.
- Add a small amount of water, about one third.
- The most important thing is to get a thick foam, so close the shaker with a lid and start shaking it vigorously until the mass brightens and whips into foam.
- Pour the contents into a tall glass, add water, but not to the edges of the glass, but leave room for a few ice cubes.
- Optionally, you can add milk to soften the taste of coffee. We take a straw and slowly sip a delicious drink.
How to make Greek coffee in Turkish
To prepare Greek coffee, you need a copper coffee maker with a long handle, a wide bottom and a narrow neck, called briki in Greece, and in Russia - Turk or cezve. Necessarily copper, coffee in it turns out more fragrant - it is copper that contributes to the uniform distribution of heat throughout the volume of the coffee maker. The size of the Turk itself plays a big role. A good Greek hostess always has a set of coffee makers for one, two, and so on servings of coffee. You can't make fragrant coffee for two in a Turkish pot for four servings, because the whole secret of delicious coffee is concentrated in the foam that forms during the cooking process in the upper tapering part of the brick.
My grandmother always bought coffee beans of different varieties, roasted it in a special thick-bottomed frying pan, which was intended only for this purpose, so that the coffee beans would not acquire a different “non-coffee” smell. Then the grains were ground in an old manual coffee grinder into the smallest powder.
in bricks cold, almost ice-cold water was poured (the amount of water strictly depends on how many servings of coffee you need to make). Grandma Sophia first poured water into a cup, then poured it into a coffee maker.
Then coffee was added., sugar and quite a bit of ground cinnamon, which gives the drink a unique taste and aroma. For one serving of coffee - one teaspoon of coffee powder and one spoon of sugar. If you brew stronger and sweeter coffee, then, respectively, two tablespoons of each ingredient.
Then everything was thoroughly mixed. and cooked on a very slow fire. Grandma patiently waited until characteristic bubbles appeared on the surface, which form a lush foam. This moment is the most important in cooking! Here the foam has risen and reached the edges of the brick, that's it - the coffee is ready.
Now you can pour it into cups, evenly distributing the foam for each serving.
Coffee in our house was served in small faience cups, with a glass of ice water and green walnut jam, the taste and aroma of which cannot be expressed in words. Greek women know how to skillfully prepare such jam.
In Greece, before taking the first sip, they drink some water and say: “Stin igiya sas” - health to all present, and only then enjoy the drink.
If you make coffee according to your grandmother's recipe, you will definitely understand what true Greek coffee is.
The method of making coffee in Greek has been known since ancient times. Initially, it was cooked on coals, but over time, of course, the rules have changed. Now coffee is most often brewed in a copper cezve or, but, as before, they drink piping hot and with a glass of cold water.
How to cook?
This recipe is easy to make at home. You can focus on photos, reviews and advice from experienced coffee lovers or use our recipe.
For proper preparation, you need to take a Turk or a Briki coffee pot, pour finely ground coffee into them (high-quality Arabica and Robusta are best), pour in purified water and put on the stove.
Required Ingredients:
- freshly ground (several tablespoons);
- purified water (100-200 ml);
- sugar to taste (from 1 to 3 tablespoons).
The secret is to make the brewing process as slow as possible, literally like in an oven or on coals. In this case, the coffee will turn out to be more aromatic and rich in taste, as if it is baked from the inside. It is also very important to use only high-quality coffee blends that are exceptionally finely ground. Coffee beans are literally ground to dust, and mainly on manual coffee grinders, which, probably, are in every Greek house.
You need to remove the dishes from the fire when the drink is brewed and foam forms, which begins to come out. It is recommended to stir the drink with a special long spoon. As in the case of Turkish coffee, the Greeks like to lift the dishes over the fire several times, achieving a rise and a natural sediment of foam. These simple manipulations form a foam of perfect consistency. But it is important not to overdo it in this matter, because it is better not to bring the mixture to a boil (otherwise you can spoil the taste).
cooking secrets
As you can see, it is not difficult to figure out how to prepare Greek coffee. But few people know that there are many ways to do this, and each with its own characteristics. Sometimes the drink is prepared in a frying pan covered with a thin layer of sand in order to delay the brewing process as much as possible and allow the coffee beans to fully open.
Greek drink options:
1. Sweet coffee.
2. Semi-sweet coffee.
3. Cold coffee frappe (with ice cubes).
4. Coffee without sugar.
Iced coffee, given the hot climate, is a favorite of most bars and coffee shops in Greece. To prepare it, you need to stock up on milk and ice cubes. To brew regular Greek coffee, simply add a few drops of whipped milk to it and fill it with ice. The drink immediately acquires a very unusual color.
They drink frappe in tall glass glasses so that the contents and all the layers of coffee and milk can be seen. To cool it down even more, add some ice water. Be careful not to overdo it and make the drink too dilute with water. In this case, all the charm of the Greek frappe will disappear, which is distinguished by its richness and thick coffee-chocolate color. Frappe coffee is black (without milk foam) and white (with milk). If you order such coffee in a tavern, do not forget to specify which option is preferable.
How to drink coffee
Coffee is served exclusively in small cups, like a Turkish drink. Some prefer to drink Greek coffee very sweet, others add cardamom or milk to it. On a table in a Greek tavern, there will certainly be a glass of ice water, since high-quality strong coffee, as you know, can cause thirst.
The Greeks drink their coffee for a very long time, in small sips and washed down with water. Given the leisurely lifestyle on the sunny peninsula and the Greek islands, sometimes the coffee ceremony takes all morning.
What is in Greek coffee?
cooking options
You can brew coffee in Greek not only at home manually (in a Turk), but also in a capsule coffee machine. This is an easier and faster way to prepare as all you have to do is insert a capsule into the machine and press a button. In 25-30 seconds, the extraction will begin, and you will see a classic espresso with flawless foam in the cup.
The capsule contains the same ground coffee as for manual brewing, but due to vacuum packaging, all the properties of freshly ground and freshly roasted coffee beans are preserved. You can make it strong or weak by setting the desired parameters in the machine, adding spices, milk, toppings or syrups. In the machine, you can prepare not only black coffee in Greek, but also frappe with milk. To create foam, you can use a manual cappuccinatore or use the services of a coffee machine with a built-in cappuccinatore.
You may also be interested in other popular coffee recipes:
The recipe for Greek coffee is called oriental by some, Turkish by others. However, both groups of people are wrong. Let's think: why, in fact, the drink is called "Greek". Does Greece have its own special coffee brewing ceremony or do coffee beans grow?
To begin with, let's say that it is more correct to say not Greek coffee, but coffee in Greek. This is due to the fact that coffee is not grown on an industrial scale in the sunny country and homeland of Odysseus. The drink came to Greece from Turkey. Therefore, the features of preparing coffee in Greek are not very different from traditional recipes.
Classic Greek coffee recipe
Greek coffee is one of the traditional drinks that will appeal to the lover of classic coffee - scalding and fragrant. If desired, you can add citrus juice or your favorite spices to the drink.
Required components:
- a cup of cold water;
- tsp coffee;
- sugar - to your taste.
Note: traditionally Greek Caféfrappé is prepared on the basis of instant coffee, but we still recommend using high-quality raw materials and brewing a traditional drink from finely ground coffee beans (“dust”).
Step by step preparation:
- Pour ground coffee into a copper cezve. Some connoisseurs of the drink first mix the ground grains with sugar until a homogeneous mixture is formed. Others heat ground grains in a cezve for a short time (that is, without adding water).
- Fill the raw material with water, stir thoroughly to get rid of lumps. We put the Turk on a small fire.
This is interesting: it turns out that the Greeks do not brew, but bake coffee. There is even a phrase in Greek with this meaning. They used to do it this way: they put the cezva in hot sand (after putting all the ingredients inside) and baked it. From this historical digression, we can conclude: the slower the drink heats up, the better.
- Now we need to monitor the appearance of foam. For a Greek drink, the formation of high foam is extremely important; it is necessary to remove coffee from the stove 2-3 times, thus slowing down the foaming process. Beginners who are just learning how to brew classic coffee in cezve (Turkish) need to remember that in no case should the aromatic drink be brought to a boil. Otherwise, you will have to pour the boiled liquid into the sink and start making coffee from scratch.
- Before pouring the drink into cups, it is necessary to keep it in a Turk for one to two minutes.
Important: if you have prepared a drink not for one, but, say, for 3-4 servings, it is recommended to ensure that each serving gets a part of the foam. Ideally, you should first pour the foam into all the cups, and only then fill them with water.
Important: the slower the water is heated, the better the quality of the final drink will be. Slow cooking will provide the drink with the disclosure of all taste fractions and an unforgettable aroma.
Refreshing Greek coffee
In the hot season, there is nothing better for the Greeks than to hide with a large glass of frappe in the shade of trees or drop by a coffee shop located next to the house. This drink will appeal to lovers of both milkshakes and traditional coffee. We invite you to read the recipe.
Required Ingredients:
- 2 tsp ground coffee;
- 2 tsp granulated sugar;
- cold water;
- 2-4 st. l. milk;
- ice cubes.
Step-by-step instruction:
- Prepare coffee in your favorite way. Cool down the drink.
- Pour the coffee into a shaker or blender, add a few tablespoons of water. Shake or whisk your coffee. You should have light brown foam.
- Place a few ice cubes in a tall glass (depending on the size of the glass). Fill it with coffee and add milk on top.
Frappe Variations
If you want to experiment with the options for preparing a drink according to traditional Greek recipes, then you need to know that there are such varieties of refreshing coffee:
- Goris Gala (is coffee without the addition of milk or other dairy products);
- Sketos is a drink without sugar.
According to the degree of sweetness, the Greeks distinguish Métrios (from 1 to 1.5 teaspoons of sugar) and Glykós (from 2 to 3 teaspoons of sugar).
Greek coffee
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