Cyprus
Cyprus boasts a rich and diverse coffee culture, blending its strong traditional roots with modern European trends. You'll find everything from the ritualistic Cypriot coffee to popular espresso-based drinks and, crucially, a wide range of refreshing cold coffees that are absolute staples.
Here are the different ways to order coffee in Cyprus and what's in them:
Traditional Cypriot Coffee (Κυπριακός Καφές - Kypriakos Kafes):
This is the quintessential Cypriot coffee experience, deeply rooted in the island's history and hospitality. It's almost identical to Greek coffee, and very similar to Turkish or Bosnian coffee, with fine grounds and a unique preparation.
Ingredients: Very finely ground coffee beans (usually a blend of Arabica and Robusta), water, and optionally sugar.
Preparation: Made in a small, long-handled copper pot called a briki (μπρίκι) or mbriki. Cold water (and sugar, if desired) is added to the briki with the coffee grounds, then slowly heated over a low flame or hot sand until it foams up. The key is to let the foam rise multiple times without boiling over.
Serving: Served in small, handleless demitasse cups called fildjani (φιλτζάνι), often with a glass of cold water and sometimes a sweet treat like loukoumi (Turkish delight). The grounds settle at the bottom of the cup and are not meant to be consumed.
Ordering by Sweetness: This is crucial for Cypriot coffee:
Sketo (Σκέτο): Plain, no sugar. For the purists.
Metrio (Μέτριο): Medium sweet, with one teaspoon of sugar per demitasse cup.
Glyko (Γλυκό): Sweet, with two (or more) teaspoons of sugar per demitasse cup.
Fortune Telling (Tasseography): A fascinating tradition is to have your fortune told from the patterns left by the coffee grounds in the cup after you've finished drinking.
Espresso-Based Hot Drinks:
These are widely available in modern cafes, coffee chains, and many restaurants across Cyprus.
Espresso (Εσπρέσο): A small, strong, concentrated shot of coffee, forming the base for many other drinks.
Doppio (Διπλό Εσπρέσο): A double shot of espresso.
Americano (Αμερικάνο): Espresso diluted with hot water. A popular choice if you prefer a larger, less intense black coffee.
Cappuccino (Καπουτσίνο): Espresso with steamed milk and a significant layer of frothed milk foam.
Latte (Λάτε / Caffè Latte): Espresso with a larger proportion of steamed milk and a thin layer of foam. Creamier and milkier than a cappuccino.
Macchiato (Μακιάτο): Espresso "marked" with a small amount of steamed milk or foam. Strong coffee flavor with just a touch of creaminess.
Mocha (Μόκα): Espresso, chocolate syrup or powder, and steamed milk, often topped with whipped cream.
Flat White (Φλατ Ουάιτ): Increasingly available in specialty coffee shops. Espresso with velvety microfoam (steamed milk with very small, fine bubbles), offering a stronger coffee taste than a latte.
Filter Coffee (Καφές Φίλτρου): While less dominant than espresso, filter coffee (or drip coffee) can be found, especially in larger hotels or some contemporary cafes.
Cold Coffee Drinks:
Cyprus, like Greece, has perfected the art of cold coffee.
Frappé (Φραπέ): The iconic Greek iced coffee, widely consumed in Cyprus.
Ingredients: Made with instant coffee, water, sugar, and ice. Milk (often evaporated milk) is optional.
Preparation: Instant coffee, sugar, and a small amount of water are shaken or blended vigorously until a thick foam forms. This foam is then poured into a tall glass with ice and topped with cold water and/or milk.
Ordering by Sweetness & Milk:
Sketo (Σκέτο): No sugar.
Metrio (Μέτριο): Medium sugar.
Glyko (Γλυκό): Sweet.
Me Gala (Με Γάλα): With milk.
Horis Gala (Χωρίς Γάλα): Without milk.
Freddo Espresso (Φρέντο Εσπρέσο): A very popular and sophisticated iced coffee.
Ingredients: Double shot of fresh espresso, ice, and optional sugar.
Preparation: Espresso is brewed and immediately shaken or blended with ice and sugar (if desired) until it becomes cold and frothy. Served over fresh ice in a tall glass.
Ordering by Sweetness: Sketo, Metrio, or Glyko.
Freddo Cappuccino (Φρέντο Καπουτσίνο): The Freddo Espresso's creamy cousin.
Ingredients: Freddo Espresso (espresso shaken with ice and optional sugar) topped with a thick, cold, frothed milk foam (afrogala).
Preparation: A Freddo Espresso is prepared, and then cold milk (often low-fat for better frothing) is frothed vigorously until it forms a thick, airy foam. This foam is spooned on top of the Freddo Espresso. Often dusted with cinnamon or cocoa.
Ordering by Sweetness: Sketo, Metrio, or Glyko (for the espresso base). You don't usually specify sweetness for the milk foam.
Iced Latte (Παγωμένο Λάτε): Espresso with cold milk and ice.
Cold Brew (Κολντ Μπρου): Gaining popularity in specialty coffee shops. Coffee steeped in cold water for an extended period, resulting in a smoother, less acidic concentrate served over ice, usually with water or milk.
Ordering Tips in Cyprus:
"Kafes" (Καφές): This simply means "coffee." If you're in a traditional place, they'll assume Cypriot coffee. In a modern cafe, they'll likely clarify if you mean espresso or ask what kind you want.
"Parakalo" (Παρακαλώ): Please.
"Ena..." (Ένα...): One... (e.g., "Ena Frappé metrio, parakalo" - One medium frappé, please).
Milk & Sweeteners: Sugar sachets are usually provided with hot espresso-based drinks. For traditional Cypriot coffee, you must specify your sugar level when ordering as it's brewed with the coffee. Plant-based milks (almond, oat, soy) are becoming increasingly available in modern cafes.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.