Mediterranean Art: The Greek Coppersmiths Exporting Traditional Coffee Pots to Europe, Brazil, and Australia

Copper cookware and kitchen and bar accessories forged over time with the knowledge, history, and passion of a family that deeply loves and understands the art of metalworking.

The Kavounis family of Mediterranean Art, with origins in Thessaloniki, began their journey into the world of copper in the early 1950s. They produce handmade copper items (mainly ecclesiastical and cookware), which are then supplied to merchants across northern Greece.

Konstantinos Kavounis gradually passed down the secrets of his craft to his son Leonidas, who today has managed to bring their copper cookware into some of the top professional kitchens in Greece and abroad.

“Our flagship item, of course,” Leonidas proudly admits, “remains our copper coffee pot, which, along with our other products, is sent to Latin America (mainly Brazil), Canada, northern European countries, and Australia.”

He adds, “The best Greek coffee is made over hot coals in a copper pot. Fortunately, wherever Greeks are in the world, they remain passionate about quality.”

What has kept them going and consistent all these years

“Our decision not to industrialise our craft,” Leonidas responds without hesitation, adding, "A key factor in this has been that no matter what type of cookware our clients envision, we can make it custom to their specifications."

"For example, we recently received a request from abroad for frying pans divided into four sections. We’ve made divided pans in the past, but never in four parts. We did it because we love experimenting with the endless possibilities that copper offers," Leonidas explained.

From pots and pans, including traditional “tavades” (large shallow copper pans), and kitchen accessories like salt and pepper shakers, oil dispensers, coffee grinders, and bar items, it’s clear that Mediterranean Art takes its focus on the culinary world seriously.

Everything is handmade, and many items are crafted using traditional techniques passed down through the generations. Some tools used by Konstantinos Kavounis over 50 years ago are still in use today.

“Many of the tools we continue to use are over 50 or 60 years old,” notes Leonidas, “and even though methods and techniques have changed very little over time, we still learn something new every day in this trade. My father taught me that each day here would be a new lesson.”

When discussing the cooking performance of copper cookware, Leonidas emphasises that “cooking in copper pots gives food a unique flavour.”

He explains, “Copper allows heat to distribute quickly and evenly across the pot, pan, or tray, enabling the chef to achieve their vision more efficiently and effectively."

"Additionally, copper is antimicrobial and antifungal, and it’s highly durable and resistant to frequent use. The tin used to line the cookware is also considered one of the most noble metals for human health.”

Traditionally, the tinning process is done without electrolysis, and the hammering is done by hand. Brass is often used to attach handles and other components. For the past six years, the Kavounis family’s cookware has even been featured on Greece’s MasterChef.

“Generations of chefs, both on television and off, have grown up using these copper utensils,” says Leonidas, smiling.

He feels fortunate that this level of acceptance has now extended beyond Greece’s borders. As with most cookware, experts advise against using metal utensils when cooking in copper pots to avoid scratching the tin lining.

Due to copper’s excellent heat conductivity, food is unlikely to stick to the base. However, if food does burn from improper use, the recommended solution is to soak the pot in water to remove stubborn stains, avoiding the use of acids or abrasive cleaners.

Regular polishing with a soft cloth is advised to restore its shine for maintaining the exterior of copper cookware (which can develop an antique patina over time, appreciated by some and not by others).

Traditional methods say rubbing the copper surface with a cloth dampened with vinegar, salt, or lemon. For a more modern approach, specialised copper cleaning solutions are also available.

Loukia Christovitsanou is a columnist for Cantina. Translated by Paul Antonopoulos. 

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