CYPRUS'S COFFEE CULTURE ENGRAINED INTO CYPRIOT CULTURE
AN OTTOMAN IMPORT
Cyprus Coffee has been engrained into Cypriot culture since the time of the island’s Ottoman rulers, who introduced the hot beverage after conquering the island in 1571. Most Cypriots initially shunned the new-style coffee houses that began to operate all over the island, and coffee drinking remained unpopular on the island until the latter part of the 16th century. Ottoman rule was initially rejected by most Cypriots, who boycotted most new activities introduced by their new rulers, but as time went on, things gradually began to change. With further integration, Ottoman rule became the norm and this ushered in a new coffee revolution. After this coffee drinking began to flourish and it became an integral part of Cypriot life. The concept of the traditional coffee shop became known as the ‘Kafenieon’ and it still plays a significant role in Cypriot social life today. Drinking Cyprus coffee is still a popular tradition that stands as a symbol of both hospitality and friendship throughout the island and this is firmly illustrated by not only the ‘Kafenieon’ but also the modern Coffee shops that regularly serve as popular gathering places for locals to socialise and enjoy a cup of coffee or two.
CYPRUS COFFEE DEVELOPMENT
Cyprus coffee has developed over the centuries and the beverage has gone through quite a change from the original Ottoman import centuries ago. Today, the Cyprus version of this type of coffee is considered a unique Cypriot product. The modern refininement of the actual beans used, creates a unique aroma and taste that makes all the difference. Cyprus coffee uses a blend of finely ground Arabica and Robusta beans that originate from Brazil, Ethiopia and India. Along with its unique pungent aroma, the coffee also has a strong tobacco chocolate earthy flavour. Turkish coffee, on the other hand, which remains as the closest version to the original Ottoman import, mainly uses Arabica beans from Yemen. This offers a different ambience altogether.
PREPARATION
The main difference between Cyprus coffee and other regular European versions of the drink is the way it is prepared. No brewing takes place when making a Cyprus coffee and it is freshly prepared on the spot by bringing a small coffee pot, known as a ‘Mbriki’ to a slow boil over a low flame or a bed of hot sand. This means that more nutrients, antioxidants, and health-boosting compounds are present in the coffee, which is taken off the boil as soon as it starts to rise. This method allows for a frothy top called ‘Kaimaki’ to form signifying that the coffee is ready. The result of this process is a very strong, thick and frothy coffee. The coffee is usually served in small traditional coffee cups that resemble that of Italian espresso cups and a glass of cold water always accompanies each coffee.
ORDERING A COFFEE
Several places on the island serve Cyprus coffee and these include the traditional coffee shops or ‘Kafeniea‘,’ as well as most speciality coffee shops and all of the modern coffee chains. A typical Cypriot coffee consists of finely ground coffee beans, water, and if required sugar. It is available in mainly three different variations. ‘Sketos’ translates to plain with no sugar, ‘Metrios’ translates to medium sweet, and ‘Glykos’ translates to sweet.
THE STORY OF THE WATER
A glass of ice cold water always accompanies every cup of coffee and most Cypriots pour a little of this water into their coffee before drinking it. This has become an island wide custom, but most do not know the real reason behind this formality. If asked, most will say that water is poured into the coffee to cool it down before drinking or that the water balances the strong coffee taste, but the origins of this custom lie elsewhere and are quite sinister in nature. During the reign of the Ottoman’s, poison was often used to dispose of adversaries and coffee was the perfect way of administering it. The poison used was tasteless and odourless, and once administered was slow and deadly. It was later discovered that water was the only way of detecting the poison, so coffee drinkers began to pour a little water into their cup before drinking it, and if the coffee was tainted with the poison, it would turn green. As time went on, this practise stopped for obvious reasons, but Cypriots today still pour a little water into their coffee without really knowing why!
FORTUNE TELLING
The Ottomans, along with their coffee, also brought Tasseography to the island, and this is another reason why Cyprus coffee is deeply engrained into Cypriot culture. This form of fortune-telling came hand in hand with the coffee and has now existed on the island for centuries. Cup readers use the coffee grounds left at the bottom of the coffee cup to predict future events. In order to achieve a reading, the cup must be turned over into the saucer to cool after the coffee has been drunk. After a few minutes, the cup reader interprets the patterns created by the coffee grounds telling the drinker what lies for them ahead!
Τελειος καφες!
How can we read coffee ☕️ symbols