Cypriot coffee, made of finely ground coffee beans in a long handled pot called a “mbriki”, is a characteristic part of the island’s coffee-shop culture.
The coffee is made of one heaped teaspoon of coffee, added to cold water and some sugar. You can add the amount of sugar you want, based on how sweet you want your coffee to be – sweet would be “glykis” , medium “metrios”, or unsweetened “sketos”. The “mbrikia” are heated on the stove or in small trays filled with heated sand that transfers the heat in a more uniform and smooth manner. When the sugar has dissolved, the coffee is allowed to come to the boil, forming a creamy froth known as “kaimaki” on top. As the froth turns in from the sides, the coffee begins to rise and the pot is moved from the heat.
Traditionally, Cyprus coffee is always served in small cups along with a glass of cold water and it is considered strong, so it is sipped slowly. At the bottom of the cup, there is a thick layer of coffee which should not be drunk, but fortune tellers have used to interpret the dried patterns left behind. Once you drink the coffee, the cup can be turned upside down and left to dry and form patterns, which will reveal something about the person’s future.