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Cypriot Coffee

Preparing & Serving Cypriot Coffee

It's 10 o'clock in the morning in a small village of Cyprus....Ora Ya Kafe! (Time for coffee!)

Ingredients:
- 2 tsp Laiko Coffee
- 2 small coffee cups (60ml) of cold water
- 2 tsp sugar
- Johnsof Wheat & Sweet Crisprolls to dip

Method:
- Fill 2 (60ml) coffee cups with cold water and pour into Briki (pot used for making coffee) or miniature pot.

- Add coffee & sugar (no sugar if you prefer)

- Stir on very low heat, and continue to stir every 30 seconds or so

Prior to boiling, the coffee will form a thick layer of froth - "Kaimaki". Take off heat just as coffee begins to rise in the Briki.
if left too long and the coffee boils, the coffee will spill and the froth will be lost

This is the most important step of the coffee making process. From the Briki, the coffee must be poured swiftly into each cup to include just the right amount of froth. Often, if unequally distributed, you can use a teaspoon to transfer froth into each cup accordingly

Cypriot coffee is always served with a glass of cold water for those who wish to pour a small amount into their coffee to cool

One of the best parts of drinking Cypriot coffee is enjoying it with sweet or savory Crisprolls "Koulourakia" which soak up the coffee; the mixed sesame, spices & coffee flavor will leave your tastebuds very satisfied! Stin Iyia!