Cypriot Coffee: Tradition in a Cup
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Few things capture the culture and warmth of Cyprus quite like a cup of Cypriot coffee. Deeply ingrained in daily life, this strong and aromatic drink is more than just caffeine—it’s a ritual, a moment of conversation, and a link to the island’s history.
In this guide, we’ll explore what makes Cypriot coffee unique, how it’s prepared, and how it compares to similar styles like Greek coffee.
What Is Cypriot Coffee?
Cypriot coffee is a traditional method of preparing coffee that uses finely ground coffee beans, boiled slowly in a small pot called a “briki.” It’s served in a small demitasse cup with a layer of foam on top, known as kaimaki, which is a sign of perfect brewing.
Unlike filtered or espresso-based coffees, Cypriot coffee is unfiltered—the coffee grounds settle at the bottom of the cup, giving it a rich, full-bodied flavour.
How to Make Cypriot Coffee
Making Cypriot coffee is a slow, careful process that’s as much about patience as it is about taste. Here’s how to make it the authentic way:
Ingredients
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Cold water (1 demitasse cup per serving)
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Heaped teaspoon of coffee per cup
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Sugar (optional—added before brewing, not after)
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Finely ground coffee beans (typically a medium-to-dark roast, ground to a powder-like consistency)
Method
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Add water and coffee: Measure one demitasse cup of cold water for each serving into the briki. Add one heaped teaspoon of coffee per cup.
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Add sugar (optional): If you like it sweet, add sugar now. Common styles include:
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Sketos – no sugar
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Metrios – medium sweet (1 tsp sugar)
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Glykos – sweet (2 tsp sugar)
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Stir well: Stir until all ingredients are mixed, then place the briki on low heat.
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Do not stir again: As the coffee heats, a thick foam will form on top. This is the prized kaimaki.
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Remove just before boiling: When the foam begins to rise, remove from heat immediately—do not let it boil over.
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Pour and serve: Carefully pour into small cups, dividing the foam evenly. Serve with a glass of water on the side.
Cypriot Coffee vs Greek Coffee
You might notice that Cypriot coffee looks similar to Greek coffee, and that’s no coincidence—they share the same preparation method and even the same pot (briki).
The key difference lies in the coffee brand and roast used. Cypriots often prefer a slightly lighter roast and a smoother, less bitter flavour, whereas Greek coffee tends to be a touch stronger.
Ultimately, both versions reflect the unique traditions of their cultures.
How to Enjoy Cypriot Coffee
Cypriot coffee isn’t meant to be rushed. It’s enjoyed slowly, often alongside conversation, small pastries, or a quiet moment of reflection.
Traditionally, it’s served in the morning or after a meal, with a glass of cold water to cleanse the palate.
Tip: Never drink all the way to the bottom of the cup—the fine grounds will have settled there.