Cyprus coffee # Στην υγειά σας

Part of the island’s culture

Made of finely ground coffee beans ,made from Brazilian Arabica coffee beans, ground into a fine powder, suitable for making Cyprus coffee.

Traditionally Cyprus coffee is ‘Cooked’ in a briki (coffee pot) and always accompanied with a glass of cold water.

TYPES OF CYPRUS COFFEE:

sketos ( which is without sugar ) , me oligi,(which means with a little sugar), with 1/2 teaspoon of sugar, metrios (which means medium), with 1 teaspoon of sugar , glykys(which means sweet),  with 2 teaspoons of sugar.

Some people prefer more coffee (varis) and some prefer it light (elafris)  with less coffee or more water.

INSTRUCTIONS

1. Use the proper size of briki.

2. Measure the water with the cup you will be using.

3. Put the coffee with tap water and sugar (if using any) in the briki and put it on the heat.

4. Mix until the coffee (and sugar) dissolves and then bring to the boil on low heat, without stirring again.

5. Once it starts boiling, froth turns in from the sides and the coffee begins to rise towards the centre. As soon as it reaches the centre remove from heat at once.The end result will be a coffee well brewed, with a frothy kind of cream on top, callled “kaimaki” and not a boiled black broth.

6. If the quantity is more than one, first distribute a small amount into each cup and then fill a little at a time with the remaining.

If you accept the coffee, before bringing it to your mouth just say

“Στην υγειά σας –Stin ygiá Sas”(which means to your good health).