Greek coffee is rich, dark, sweet and made in a special cooking pot. If you love espresso, but crave a sweeter drink, this Mediterranean specialty might be worth trying.

This summer, the movie Mamma Mia showcased the vocal talents of some of Hollywood’s modern icons. But what nearly stole the show was the glistening, cerulean blue of Aegean Sea in the background of many of the film’s Grecian-set scenes. If you can’t afford to fly to Greece to see it yourself, why not give yourself a taste of a Hellenic favorite at home with a cup of Greek coffee?

A family tradition, a national treat

In Greece, you’re likely to find this special coffee in any café. Stateside, it’s a staple at Greek food fairs and church gatherings. Much like espresso, Greek coffee is a strong, rich brew served in demitasse cups. But that’s really where the similarities between the two drinks stop. Greek coffee is served with the grounds, which normally settle to the bottom of the cup, and with a bit of chocolate-colored foam covering the top.

Greek coffee is made in a special pot called a briki, usually crafted from brass or copper. Modern versions of the briki can also be found in stainless steel. The briki resembles a small, deep cooking pot with a slight lip on the edge to assist in pouring. A distinctive long handle highlights the pot’s design. Many Greek families take pride in passing their briki down generation to generation, creating an heirloom and a shared family. If you’d like to try Greek coffee at home, a new briki will set you back about $15.

The secret is in the grounds and the foam

What also sets Greek coffee apart is its grind. The beans must literally be pulverized into a fine texture in order to be classified as Greek coffee and only a few US retailers sell it. This grind is also sometimes referred to as “stone ground.”

The rest of the Greek coffee recipe is rounded out by sugar and cold water. The water is poured into the briki first, followed by the appropriate amount of sugar to suit the drinker’s taste. Coffee is then added and stirred until it dissolves. Over low heat, foam begins to form just before the coffee reaches a boiling point. In Greek, this foam is called kaimaki and the Greek prefer to drink it as rich as can be.

Once the foam is just about to boil over, the coffee is served with a heaping helping of the foam floating on top and a cool glass of water on the side. It’s a leisurely activity that’s meant to be sipped and savored, though the country’s youth are said to be adding milk to it to make it more like a latte.

So the next time you find yourself pairing espresso with your baklava, give Greek coffee a try and imagine yourself staring out over that beautiful blue water. You might soon find out how Mamma Mia’s actors got all that energy to sing and dance!

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