Cypriot coffee is more than just a drink; it’s an important part of the national culture, uniting generations and preserving the spirit of hospitality. It accompanies mornings in every home, echoes with the rhythm of conversations in village coffee shops, and remains an unwavering symbol of the Cypriot way of life. Prepared according to an ancient recipe, this drink is distinguished by its thickness, richness, and unique presentation, becoming a true social ritual.
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Historical origin
The history of Cypriot coffee dates back to the 16th and 17th centuries, when the Ottoman Empire spread the tradition of brewing finely ground coffee in a cezve (a Turkish coffee pot) throughout the Eastern Mediterranean. The drink arrived in Cyprus along trade routes from Asia Minor, but over time it developed its own distinctive character.
After gaining independence in 1960, Cypriots began to emphasize their cultural identity, and the familiar “Turkish coffee” on the island acquired a new name— Cypriot coffee (κυπριακός καφές). Despite similarities to the Greek and Turkish varieties, the Cypriot version has its own differences in roasting, proportions, and serving style.
Cooking Features
The main characteristic of Cypriot coffee is its brewing method. The drink is prepared exclusively in a long-handled copper cezve (briki), over low heat, most often on sand or a gas burner.
The classic proportions are 1 teaspoon of ground coffee and 1 cup of cold water. Sugar is sometimes added, but only before brewing, not after. The mixture is thoroughly stirred and brought to a thick foam ( kaϊμάκι ), but not allowed to boil. When the foam rises, remove the pot from the heat and carefully pour the coffee into small porcelain cups without handles.
The sediment that remains at the bottom of the coffee is an essential part of the drink. It gives the coffee its rich, full-bodied flavor and also allows for fortune-telling, a practice still popular among Cypriot women.
Types of Cypriot coffee
In Cyprus, coffee is ordered by specifying the level of sweetness, which determines the taste and character of the drink:
- Sketos (Σκέτος) – without sugar, bitter and strong;
- Metrios (Μέτριος) – medium sweetness, with one spoon of sugar;
- Glykos (Γλυκός) – sweet, with two spoons of sugar;
- Vari-glycos (Πολύ γλυκός) is very sweet, almost syrupy.
In some regions, you can find a special variant – Cypriot coffee with mastic (the addition of aromatic resin), which gives the drink a soft, resinous taste.
Coffee culture in Cyprus
In Cyprus, coffee is not just a drink, but a social ritual. Every village has a kafeneon —a traditional café where locals gather to discuss the news, play backgammon, and leisurely sip coffee from small cups.
Here, coffee is always served with a glass of cold water to balance the strength of the drink. Sometimes, a piece of lokum (a Cypriot Turkish delight) or homemade cookies is offered with it.
Morning coffee is a way to start the day, afternoon coffee is a symbol of friendly conversation, and evening coffee is a sign of respect and hospitality. The invitation “Έλα για καφέ” (“Come for coffee”) in Cyprus means much more than just an offer of a drink—it’s an invitation to conversation and warmth.
Differences from Turkish and Greek coffee
Although Cypriot, Turkish and Greek coffees are similar in appearance, there are subtle differences between them.
- Roasting of beans. In Cyprus, a medium or light roast is preferred, which gives the drink a smooth, less bitter taste.
- In Cyprus, coffee is always served with cold water, while in Turkey it may be served with water and sweets, and in Greece with cookies or fruit.
- Cypriot coffee is traditionally drunk hot, but in recent decades a cold variation has emerged— the frappé —though it is not considered part of the ancient tradition.
- Cypriots especially value thick kaϊμάκι, so they brew their coffee slowly, without bringing it to a boil.
Types of coffee used
Cypriot coffee is ground finely, almost like powder. Arabica beans grown in Ethiopia, Brazil, or Yemen are typically used, offering a mild flavor and a slight acidity. In Cypriot shops, you can find blends called Loumidis, Kafes Kyprou, or Aphrodite Coffee, specially adapted for brewing in a Turkish coffee pot.
Roasting is done in local factories, and the smell of freshly ground coffee is one of the characteristic aromas of Cypriot streets in the morning.
Traditions and rituals
Cypriot coffee is closely linked to a culture of respect and communication. In rural areas, older men gather daily in kafeneons to discuss news and political events, while women hold coffee parties with neighbors.
There’s also a tradition of fortune-telling using coffee grounds (kafemantia). After drinking the coffee, the cup is turned upside down on the saucer and the grounds are allowed to drain. The patterns on the cup’s walls are used to predict the future, interpreting the symbols according to folk beliefs.
In many Cypriot homes, serving coffee to a guest is considered a sign of respect. Refusing a cup of coffee is considered impolite.
Coffee in modern Cyprus
The island’s modern coffee culture combines tradition and modern trends. Along with classic Cypriot coffee, cafes serve frappés, cappuccinos, and espressos, but locals still prefer the “good old” option.
Some restaurants and tourist centers offer master classes on making Cypriot coffee, where visitors learn how to brew the drink on the sand and learn its history.
In addition, coffee festivals are held annually in Nicosia and Limassol, where local brands are presented, tastings are held, and the traditions of Cypriot coffee drinking are discussed.
Cultural significance
Cypriot coffee is an integral part of the national identity. It unites generations, preserving an ancient rhythm of life in the era of quick, on-the-go drinks. For the island’s residents, coffee is not a rush, but a moment of pause and reflection.
A small cup of rich coffee symbolizes simple joys: conversation, friendship, kindness, and respect. Even today, with modern coffee shops on the island, in the villages, Cypriot coffee is still brewed in old copper pots, as it was done hundreds of years ago.
Cypriot coffee is more than a beverage. It’s a philosophy of calm, respect, and connection. Its taste preserves memories of the past, and the ritual of preparation reminds us that the present moments of life are precious precisely for their simplicity and sincerity.
