No Cyprus visit is ever complete without a trip to the traditional ‘kafenio’! More than a traditional coffee shop, the “kafeneio” is the most important place in the village; This is the central point of communication, a place to meet friends, engange in some Greek version of Backgammon or simply kill some time which explains why Cypriots love them so much.

You can order Cyprus coffee as ‘sketo’, (no sugar), ‘metrio'(medium sweet) or ‘glyko’ (sweet). Milk is never added! Each coffee shop has its own coffee making method so it is advisable to state the quantity of sugar you need to ensure that you willl receve it to your liking.

To make Cyprus coffee you add finely ground coffee beans, a heaped teaspoon of coffee is used for one tiny demitasse cup, to water and follow with the sugar if it is taken. This is then brewed in the ‘mbriki’, a small, long handled pot called a ‘mbriki’ traditionally made of copper.

The tricky part is then ensuring that you take the coffee off the boil at exactly the right time to ensure that it forms a frothy top called ‘kaimaki’. The all-important ‘kaimaki’ starts from the sides and causes the coffee to rise

Useful tips

A definitelly rookie mistake is to drink your Cyrpus coffee all the way to the bottom! This is where the grinds sit and trusts us it is quite nasty if you take a sip!

If you see any locals turn their cups upside down onto the saucer after drinking the coffee dont be surprised! Some people claim they can tell your future reading the coffee drains. Depending on how seriously you take predictions you can give it a try!

Cyprus coffee is always served with a glass of water. Luky ones get a biscuit with their Cyprus coffee while the ones who hit the lottery are rewarded with a piece of delicious, mouthwatering, sticky Baklava…