Loumidis Papagalos – Paradosiakos 96g (classic Greek ground coffee)
This is one of the most recognizable coffees in Greece – a classic, meant to be sipped slowly, in conversation, at a shared table. Loumidis Paradosiakos is a finely ground Greek-style coffee: intense aroma, rich profile, and a milder finish than one might expect from such a "dense" brewing method. Perfect if you want to recreate coffee just like from a Greek kafenio.
Taste and aroma
A distinct, deep aroma with a classic "coffee" character. The coffee is traditional in style, finely ground, which gives it a full flavor and creamy texture in the cup. The manufacturer describes it as a blend of arabica and robusta.
Origin and composition
Brand: Loumidis Papagalos. Origin: Greece
Ingredients: roasted, ground coffee (arabica and robusta blend).
Allergens
None.
Use
- Greek brewing in a briki/cezve: classic method with foam (kaimaki)
- Moka pot: if you like strong, "denser" coffee
- Espresso at home: only if you have a filter/recipe for very fine grind
- For desserts: as an aroma for tiramisu/dessert cups (cold coffee)
Pairing suggestions
Best enjoyed Greek-style: a small cup of coffee + something sweet on the side (halva, cookie) or simply a glass of water. If you like, serve it with honey and yogurt-based desserts.
Key features
- traditional Greek coffee style → finely ground, intense in aroma
- arabica and robusta blend → fuller, more decisive profile
- ideal for briki/cezve → coffee like in a Greek cafe
- compact 96g packaging → convenient for starting and freshness
- simple brewing ritual → a few minutes and it's ready
- pairs well with sweets → great with halva and desserts
Specification
| Name |
Loumidis Paradosiakos Coffee (ground) |
| Brand |
Loumidis Papagalos |
| Type |
roasted, ground coffee (Greek style) |
| Blend |
arabica & robusta |
| Weight |
96 g |
| Storage |
in a cool and dry place |
| Best before date |
on packaging |
How to brew Greek style (briki/cezve)
- Add 1 level teaspoon of coffee per cup to the briki and pour in cold water.
- If desired: add sugar immediately (before heating).
- Heat on low heat, without stirring for too long, until foam begins to rise.
- Remove just before boiling and pour into a cup with the foam.
- Wait a moment for the grounds to settle – this is part of the tradition.
FAQ
1) Is this like "Turkish" coffee?
Yes – it's the same style of very finely ground coffee brewed in a briki/cezve. In Greece, it's often simply called "Greek coffee."
2) Are there grounds in this coffee?
Yes – this is natural with this method. The grounds settle at the bottom of the cup.
3) Can I brew it in an espresso machine?
This grind is typical for briki/cezve. If you want to use an espresso machine, do so carefully and only if the equipment can handle it.
4) How do I get foam (kaimaki)?
Heat slowly on low heat and remove just before boiling, when the foam clearly rises.
5) How to store it to prevent staleness?
Keep in a dry and cool place, and after opening, seal tightly (e.g., with a clip/container).
Who is it ideal for?
- for people who want coffee like from Greece – with a traditional ritual
- for fans of intense aroma and small cups
- as a gift: to pair with halva or loukoumi
Pairs with
- halva and Greek sweets
- honey (for desserts alongside coffee)
- Greek yogurt (as a duo: dessert + coffee)
- loukoumi
- baklava
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