What is Cyprus Coffee?

What is Cyprus coffee?

Cyprus coffee (kypriakós kafés) is a traditional brew made from very finely ground coffee simmered slowly in a small long-handled pot called a brίki. It’s served unfiltered in a small demitasse cup, with a thick foam — the prized kaimaki — floating on top and the grounds settling at the bottom.

It’s the coffee of village kafeneía, family kitchens, and long afternoon conversations. It shares its technique with Greek and Turkish coffee; the name reflects where you’re drinking it.

A short history

Coffee reached Cyprus during the Ottoman era and settled into daily life through the island’s kafeneía — social hubs where men gathered to drink, play backgammon, and talk politics. The brewing method — fine grounds, cold water, slow heat, no filter — hasn’t meaningfully changed in centuries.

How Cyprus coffee is made

The whole ritual takes about five minutes and depends on patience, not equipment.

1. Measure into the brίki. Per cup: one demitasse of cold water, one heaping teaspoon of finely ground Cyprus coffee, and sugar if you want it.
2. Stir off the heat. Dissolve the coffee and sugar into the cold water before the brίki touches the stove.
3. Heat slowly. Do not stir. On low heat, the coffee will start to lift a thick, tan foam up the sides of the brίki. This is the kaimaki.
4. Pour just before it boils. The instant the foam is about to spill over, take it off the heat and pour slowly into the cup — foam first. Boiling ruins both the foam and the flavour.

How to drink Cyprus coffee

Cyprus coffee is a slow drink. When it arrives, let it rest for a minute so the grounds sink. It’s served with a glass of cold water, and often a small sweet — a piece of loukoumi, a spoon sweet, or a biscuit.

Sip gently. Never drink the last sip — the sludge of grounds at the bottom is not meant to be swallowed. Traditionally, once you’re done, the cup is turned upside-down on the saucer and, if you’re feeling playful, the patterns left by the grounds are “read” for your fortune.

The three sweetness levels

You order Cyprus coffee by how sweet you want it — the sugar goes in with the water, not after:

• Skétos (σκέτος) — no sugar. Bitter, bold, the connoisseur’s order.
• Métrios (μέτριος) — medium, one teaspoon of sugar per cup. The most common order.
• Glykós (γλυκός) — sweet, two teaspoons. Balances the intensity of the brew.

Cyprus coffee vs. Greek vs. Turkish

Same brewing method, different names. The technique — very fine grounds simmered in a brίki and served unfiltered — is shared across the eastern Mediterranean. Small differences exist in grind, roast, and serving traditions, but if you know how to brew one, you know how to brew all three.

FAQ

Is Cyprus coffee strong?

The cup is small (about 60 ml), but the brew is concentrated. Caffeine per cup is roughly on par with a single espresso, though it feels stronger because it’s sipped slowly and served unfiltered.

Can I make Cyprus coffee without a brίki?

You can use any small, narrow saucepan — the shape helps the foam form. What you can’t skip is the very fine grind, cold water, and slow heat.

Is Cyprus coffee healthy?

In moderation, it’s comparable to other unfiltered coffees. Because it’s served with the grounds, it retains more of the coffee’s natural oils (cafestol and kahweol) than filtered coffee.