Cypriot coffee is a characteristic element of the island's culture, and preparing this strong beverage requires skill to make the perfect drink!

It is made from finely ground coffee beans. A heaping spoonful of coffee is used for each cup, along with water and optionally sugar. The ingredients are then "cooked" in a briki. The local coffee has an even more authentic taste when brewed in a traditional copper briki. Proper brewing of Cypriot coffee requires removing the briki from the heat before the coffee boils too much to form the creamy surface called "kaimaki." The "kaimaki" is particularly important and indicates that the coffee is well-made.

 Make sure to indulge in Cyprus's coffee tradition. We prepare it using a copper pot known as a "brike," filled with water measured by the coffee cup itself. For each cup, a heaping teaspoon of finely ground coffee beans is added. You then select your desired sweetness level: "glykis" for sweet, "metrios" for medium sweet, and "sketos" for unsweetened, adding sugar while the water is cold. The magic unfolds when the brike is placed on a "hovoli," a bed of hot sand, slowly heating the coffee to produce a luxurious foam that rises and settles gracefully. Once the foam dance concludes, the coffee is poured into small cups and served alongside a glass of cold water. Just remember, avoid drinking the sediment at the bottom of the cup.