I’ve been making so many Cypriot coffees lately that I feel like I've officially turned into a kafetziou (coffee shop lady)! If there’s one thing I’ve learned over the past three months, it’s that keeping the builders happy is a full-time job. So, it only makes sense to show you how to master a proper Cypriot coffee yourself.
Vegan, nut free, soy free, gluten free | Serves 1 | DRINK
Ingredients:
- 60-70 ml of water
- 1 teaspoon Cypriot coffee
- 1-2 teaspoons sugar
Steps:
1.Measure the water you need in your coffee cup, it's an espresso size cup.
2.Add the water into the briki (coffee pot) and place it over a low heat.
3.Add a teaspoon of coffee and optionally sugar depending on how you like your coffee.
4.Stir well until the coffee and sugar is dissolved and let it cook for a bit.
5.Once the coffee starts to foam, gently lift the briki from the heat and carefully add a bit of the coffee into the cup, this will form the kaimaki, the thick foam layer that is on top of Cypriot coffee.
6.Then back to the heat, for few more seconds until it gently bubbles up, then serve the rest.
7.Serve it with a glass of water and optionally with a sweet or savoury treat.
Enjoy!
Notes:
*Your briki must be big enough to allow the coffee to foam and bubble up properly.
*Once you start making the coffee, do not leave it from your sight, it takes seconds to overflow.
*You can make the coffee sketo - just 1 teaspoon coffee, metrio - 1 teaspoon coffee plus 1 teaspoon sugar, gliki - 1 teaspoon coffee plus 2 teaspoons sugar or me oligi - 1 teaspoon coffee and a bit of sugar.
*Once you make it, let the coffee rest for a bit, so the temperature drops and the coffee granules set at the bottom. You will notice them when you finish your coffee.