Drinks
Cyprus Coffee (Kafes)
Ingredients
- - Finely ground Cyprus/Turkish-style coffee — 2 tsp per cup
- - Water — 70 ml per cup (1/3 cup per cup)
- - Sugar, to taste (sketos/metrios/glykos) — 0-2 tsp per cup
Method
- Measure water into the briki per number of cups being made.
- Add finely ground coffee and sugar (if using) to the cold water; do not stir yet.
- Place over low heat and stir once gently to combine.
- Heat slowly without stirring further, watching closely as a thick foam begins to rise.
- Just as the foam rises to the rim, remove from heat immediately before it boils over.
- Spoon a little foam into each cup, then pour the coffee carefully, keeping some foam on top.
- Let the grounds settle for a minute before sipping; serve with a glass of cold water.
Introduction: Brewed slowly in a small long-handled pot called a briki, Cyprus coffee is finely ground and served
unfiltered with its grounds settling at the bottom of the cup.
Cultural Background: Brewed slowly in a small long-handled pot called a briki, Cyprus coffee is finely ground and served
unfiltered with its grounds settling at the bottom of the cup. It is central to daily hospitality on the island,
always served alongside a small glass of cold water.
Variations: Vegetarian. Naturally vegan when made without milk, as traditionally served.
Storage: Best made and consumed fresh; ground coffee should be stored airtight away from light.
Reheating: Not applicable — always served freshly brewed.
Nutrition: Per serving: ~5 kcal (unsweetened), 0g protein, 0g fat, 1g carbohydrate.
FAQs
Q: What's the difference from Greek or Turkish coffee?
A: The preparation and grind are nearly identical across all three traditions; the name reflects local identity more than technique.
Q: Can I make it without a briki?
A: Yes, a small saucepan works, though a narrow briki produces a better foam.