7 Benefits of a Greek coffee

Greek coffee is not just our favorite daily habit but also is for our organization a powerful ally ...
Greek coffee is very rich in antioxidants. Details contains chlorogenic acid, caffeic acid and melanoidins that contribute to fight free radicals. It is estimated that a Greek coffee cup,

contains about 150 mg of antioxidants daily from our guarding against cardiovascular disease, cancer and  premature aging.
Greek coffee contributes to longevity and good health, according to study Greek in Ikaria. The analyzes showed that those who regularly drank Greek coffee compared to those who drank other types of coffee have a lower risk of myocardial infarction.
Greek coffee our moisturizes. Contrary to the past, scientists concluded not only that the diuretic effect of caffeine does not adversely affect the overall hydration of the body, but in fact the opposite. Coffee along with other non-alcoholic drinks and of course including water contributes to daily hydration of the body.
Greek coffee keeps us the best friends in difficult times, but also improves our mental abilities. According to data from the EFSA, 75mg of caffeine (about two cups Greek coffee) associated with increased caution and alertness in situations of stress, and moreover seems to benefit the brain in circumstances requiring increased attention and vigilance as to the Nightshift.
Moreover, the coffee seems to improve significantly and mood. According to a recent epidemiological study, 2 double Greek to protect against depression and can improve the stress and anxiety that we experience daily. Besides, not all drink a coffee to relax?
Greek coffee, containing 35 to 65mg daily caffeine reduces fatigue and improves athletic performance. Although today So you do not have courage to go to the gym, Remedy directly with a Greek coffee cup and will no longer have any excuse.
Greek coffee is the best companion in the diet. The caloric content of Greek coffee, extremely low after a cup of coffee yields just 1 calorie. Favor a maximum in your coffee, consuming the sugar or milk while .

give away in your body more than 2000 components, including metals, B vitamins and polyphenols.

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Why you should drink cold coffee?

Drinking coffee is a daily habit for most people. In winter they prefer hot , summer though ...

most enjoy frozen coffees .

The majority of Greeks also dreaming of a holiday on a beach , with his favorite frappe in hand. But n the other days of summer many people consume daily iced coffee , or f the workplace , or in moments of relaxation at home .

On the other hand , summer is the season due to high temperatures should care more for our hydration . The coffee comes n he play his part for this purpose and why this is another drink that we consume daily .



A possible above diuresis in case of consumption of excessive amounts of caffeine -related anyway increasing fluid intake when consumed many coffees as if consumed any other drinks or water , not caffeine .

The amount of caffeine that can demonstrate such effects are very difficult to reach . The indicative amount of caffeine coffees are shown in the table below ...


TYPE OF COFFEE PER SERVING caffeine content
Filter coffee (200 ml) 115-175 mg
Instant coffee (200 ml) 65-100 mg
Decaffeinated instant coffee (200 ml) 2-3 mg
Espresso (30 ml) 30-40 mg
Greek coffee (50 ml) 40 mg
Decaffeinated Greek coffee (50 ml) 1 mg


Examining studies shown that eating a moderate amount of caffeine , less than about 450 mg , there seems to be associated with considerable dehydration . It is important however to understand that the diuresis is not an indicator of dehydration .

An important observation therefore is that what we consume is caffeine beverage but coffee also contains water . So people who consume coffee daily , avoiding consumption can dehydrate more, especially if you do not replace them with other sources of liquids.

Furthermore , a survey conducted in athletes where hydration plays a very important role , found that coffee can moisturize just as well with other drinks.

Cold or hot coffee in the summer ? The answer will give most are cold. But the scientific view is the same as it appears that liquid at temperatures lower than room temperature ( less than 22 ° C) is more pleasant consumption , especially during exercise or heavy work activity , leading to more drinking and so we can better hydration .

Thus , the hydration has to do with ton amount of coffee consumed whether hot or cold , just cold dominates the summer . In addition , consumption of fluids before , during and after exercise is within the basic guidelines of major sports medicine organizations like the American College of Sports Medicine (American College of Sports Medicine) for their athletes .

Therefore , if you are fond of water sports or when playing racquetball or other games on the beach , a cold coffee , besides plenty of water will hydrate while you stimulate . Coffee lovers can therefore continue to fearlessly consume coffee and summer without concern dehydration because caffeine .

Zivania The Traditional Hard Cyprus Alcohol Drink History

The Zivania is a traditional Cypriot distillate produced on the island of Cyprus from pomace , ie the residue of grapes were pressed during the winemaking process ( including the stems and seeds ) mixed with dry wines produced from local varieties of grapes Cyprus . The mixture marc / wine then distilled in special traditional distillation apparatus , producing the zivania . The Zivania characterized by its characteristic flavor and aroma. It is colorless and is a pleasant spirit with the light aroma of raisins. The typical alcohol content is 45% vol. It contains no sugar and has no acidity .
The Zivania produced in Cyprus since the time of the Most Serene Republic of Venice ruled the island around the late 14th century . Evidence of continuous production during the Ottoman and British occupation of the island from writers such as British writer Samuel Baker in 1879 . Since 2004 Zivania is protected under EU regulations as a product unique to Cyprus and not can as such be produced in any other country , nor to market with that name.

In order to produce superior quality zivania used ripe healthy grapes of the highest quality . The grape used for fermentation must be less than 13 °, in order to achieve an optimum fermentation. Once the fermentation process is complete (i.e., less than or equal to 0 ° reading Baum ) wine and the broth apple transported to the main part of the distillation apparatus, the cauldron , and the distillation process begins . The last zivania exiting devices called " Porakou " and having a low alcohol content . There are mainly three types of distillation processes :

Distillation of wine.
Distillation mixture of wine and grape pomace .
Marc distillation mixture , water and " Porakou " .
Depending on the distillation process , zivania different qualities can be produced.

The Zivania usually stored in clean wooden or galvanized metal containers that can be sealed to exclude the possibility of evaporation. During transport special care is taken not to crush the crates or happen any leakage or evaporation zivania .

Apart from enjoying zivania as an alcoholic drink used in Cyprus and for various other reasons. It is used to heal wounds , rubbing body parts as a remedy for colds , toothaches or to drink warm during the cold winter months , especially in the villages in the Troodos mountains . Previously , the main spirits of Cypriots consumed were wine and zivania . In some villages of Cyprus , cinnamon added to zivania giving it a red color and a distinctive aroma and flavor . As zivania matures gets better and more fragrant .


The Zivania served cold with almonds , walnuts , delight , soutzouko or small appetizers like sausage ( traditional Cypriot sausage ) , or lountza ( traditional Cypriot smoked pork ) .




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Greek frappe history

The coffee frappe is a Greek conception foam cold drink. The basic ingredients are instant coffee , sugar , water and ice cubes . His invention was accidentally in 1957 by Dimitris Vakondios in Thessaloniki .


The components of the frappe is instant coffee , water, sugar and optionally milk. The frappe described as " neat " , " medium" or " sweet " the proportions of ingredients. Manufactured by putting the desired ratio and brown sugar in a tall glass or shaker . Adding water to a height of one centimeter from the bottom of the glass in the mixture is whipped with an electric shaker or stirrer (recommended stirrer with large rotational force ) until a stable foam . Thereafter is added ice and water, and optionally milk . Served and drunk through a straw ( preferably folding ) . The frappe is pleasant and refreshing coffee, especially in the summer . But to be quite stimulating laxative

Creating the frappe was accidental . During the International Fair in Thessaloniki in 1957 , the representative of the Swiss company Nestle in Greece Yannis DRITSAS presented a new product for children, a chocolate beverage made instantaneous mixing it with milk and hitting it with a shaker .

Demetrius Vakondios , employee Dritsa used to drink Nescafé instant coffee was brewed and from Nestle . In a break made ​​during the report wanted to drink coffee , but because they saw no hot water , thought to use the shaker to make the coffee with cold water . She put coffee , sugar and water, shook and created the first coffee frappe history . After years stated that he could not realize that a simple experiment led him to the invention of the most famous drink in Greece .


The word frappé is French and means hit or promiscuous . As a foreign word not normally inclined ( frappe ) . However , unlike most French words we borrow aklites remain at nominal prevailed acquire suffix and tilted (the frappe , frappe 's , the frappe etc. ) , especially in the vernacular . Besides, it also refers to the slope of the word "coffee" . Sometimes speaking found the form " frapedia " ( eg : " Catch a frapedia " ) or rarely " Frapogalo " , which is the frappe with milk . Also " tourist " is called a frappe sweet with milk , especially in tourist resorts of Greece by the local population because of frequent consumption of tourists . The frappe characterizes this special relationship that has its roots in ancient desire for public discussion and communication, due to the fact that usually drunk with friends , chatting or playing mind games such as backgammon . The frappe drunk sometimes under working conditions and sometimes " casually " .

In France frappé means an iced beverage made also tapping into the shaker , but from milk or fruit juice with no coffee and no relation to the Greek frappe .

In Greece the Neskouik of Nestle launched and as a powder for mixing with cold milk and bump into shaker , called Neskouik Frappe .


The product was launched and became successful throughout Greece and consumed throughout the year . From the 90s is the number one drink in Cyprus , where it is usually served impossible without a lot of coffee .

Outside Greece , frappé coffee can be found in the official Greek Greek services and permanent representations abroad , all under Greek flag commercial vessels and those whose crews are Greeks . Also on planes of Greek and foreign airlines approaching Greek airports , and all the " joints " of Greeks abroad. In recent years there in several supermarkets in Germany , while a similar drink called Frappucino served by the chain Starbucks at selected points . Frape has been found to offer in Bucharest , in Bilbao, Spain ( opposite the university ) , as in Oslo, Norway ( the Museum of Mounch ) and St. Petersburg . Several shopkeepers in the center of Istanbul are always available frappe for Greek tourists - customers. Finally , it is worth noting that the stand of Nescafé in Hip Hop Kemp, a hip hop music festival held each August in Hradec Kralove , Czech Republic, and this serves frappe . But in many cases abroad , although sold as a frappé, made ​​from other types of coffee ( usually espresso ) or provided with whipped cream .

It is very popular to tourists visiting Greece , some of which , the mix with different characteristic Greek flavors , such as with ouzo .

The frappe also drunk in small quantities in Thailand , Malaysia , and in recent years Balkan immigrants in Greece took him to their home countries , but with differences ( eg in Bulgaria often used coke instead of water , while in Serbia always added cream ) . Introduced a few years ago and in other Mediterranean countries such as Spain .

Attribute perhaps spread is the fact that it was being offered - indeed advertiser in Greek - as in desert oasis in Tunisia



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Greek coffee history

Greek coffee ( known in the countries of Western Europe as " Turkish Coffee " ) is kind of coffee that is prepared by baking , in coffee pot , ground into a fine powder and roasted coffee beans who drunk more than any other type of coffee in many areas of the eastern Mediterranean , the Middle East , the Balkans and North Africa.


This coffee is called in different ways , depending on the country. The coffee that meets even the names " Armenian Coffee " ( Armenia ) , " Arabian Coffee " or " Middle eastern coffee ." In the Balkan countries is usually called "Turkish" while in Cyprus called ' Cypriot ' [ citation pending ] . In Greece was admitted and given as " Turkish " to the persecution of the Greeks of Constantinople in 1955 , when the world , as a protest , began calling him a " Greek ".

In Middle Eastern countries there is a widespread mixing coffee with cardamom and other herbs


The basic tool of the production of Greek coffee is called pot , into which must be boiled ( almost) the mixture of water (75ml), with coffee and sugar mix to the top with the whisk or spoon .

Also characteristic is the cream , a thick foam generated by boiling the coffee . The preparation of Greek coffee is considered successful when the cream is kept in his serving . Served in a small cup or thick ( coffee ) , late in preparing the following names :

Hobs (75 ml water + 1 tsp brown)
Oligo (75 ml water + 1 tsp . + Oligo brown sugar nose spoon )
Medium (75 ml water + 1 tsp . + Coffee 1/2 tablespoons . Sugar)
Sweet (75 ml water + 1 tsp . Coffee and 1 tsp . Sugar) .
Other names such as " heavy sweet ," or " many heavy " or " heavy sweet and not " relate to success in lowering of the cream with the coffee pot , when served in cup , usually thick .

When you place the pot on the coals cover it halfway pry the spoon around the embers . When coffee begins and swells are ready to serve.
Double coffee dosages just doubled.



The preparation of coffee in this way , without filtering , almost certainly comes from the Arab world . In Greece popularized during the Ottoman occupation [ citation pending ] . According to tradition, the first they concocted such coffee was the Bedouins of the Middle East who put the kettle of coffee on the sand covering the ashes and coals to keep them alive. That is why there is a tradition to cook coffee on sand ( on the coals ) traditional cafes . The spread in the Balkans should be - almost - certainly the result of the commercial edge of the port of Yemen from which must be reached and Greece.



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