In Greece, it's considered politically incorrect to order a Turkish coffee. If you do, you will most likely be sternly reminded that in Greece, there's only Greek coffee.
While Turkish and Greek coffee are essentially indistinguishable - both are traditionally made in anibrik and served up as a single shot with a thick sludge of coffee grounds at the bottom of every cup - the two countries each claim the coffee style as distinctly their own.
The long-standing rivalry between the Turks and the Greeks has made coffee a sensitive issue. But as long as you remain mindful of this critical distinction, Greek coffee, in all of its iterations, is yours to enjoy.
After enjoying the traditional brew, Greeks, especially older men, spend hours at local kafenios, or cafes, sipping on frappes. These sweet drinks are made with instant Nescafe, water, ice cubes and sugar; the ingredients are then shaken until thoroughly mixed and a bubbly beige foam forms on top.
Given the country's sizzling hot weather, Greeks in general are keen on serving coffee on ice. In the 1990s, when Italian espresso entered the scene, Greek baristas created the freddo espresso and freddo cappuccino (freddoin Italian means cold). As with the classic frappe, both drinks are poured over ice, shaken and served with a straw.