Cypriot Coffee

Like many things in Greek culture, OSO Cypriot Coffee cannot be rushed. First and foremost, you need a briki: a small, tapering type of pot with a spout to assist pouring and a long handle. These are traditionally made of tin-lined copper or brass, finished with a wooden handle, but can now be found in stainless steel or even in electrical form. It is best to make in several small batches so that you can manage each easily and so as not to lose the crucial 'kaimaki'.

Prior to making you need to have an idea of how you or your guest would like it drunk. Because Cypriot coffee cannot be stirred after it has been made, sugar needs to be added in the boiling process and never after.

The three main ways to prepare OSO Cypriot Coffee, are with no sugar at all ('sketos") which is a strong and bitter coffee. A coffee that is guaranteed to wake you up to start the day, it's thicker than the other coffees as the sugar does not diminish the strength of the coffee grain. Placing one spoon of sugar to one spoon of OSO Cypriot Coffee ('metrios') is the most popular, being neither too bitter nor too sweet. Finally, sweet (‘glikos’) cuts out any bitterness by adding two teaspoons of sugar to one of coffee.

The water should be cold and is best measured using the small drinking cups.

There is a clearly visible way of knowing how successful your coffee preparation has been: it is by the ‘kaimaki’ which should sit on the top, much the same as the crème of an espresso. It is the defining element of a good Cypriot coffee. To get a good 'kaimaki', the coffee should be cooked slowly and attentively.

To get perfect kaimaki, cook OSO Cypriot Coffee slowly. When you notice it starting to rise, take it from the heat and pour a little into your cup, then return the briki with the rest of the coffee to the flame and simmer again until coffee rises. Take it off the flame and gently pour it into the coffee cup in one steady flow. You should have an unbroken, rich and smooth kaimaki gliding on the top of your coffee. 

PREPARATION: In summary, for each coffee

  1. Take a small, long-handled, narrow-necked pot (a ‘briki’ if possible)
  2. Pour into it one coffee cup of cold water (approximately 70ml).
  3. Add one heaped teaspoon of OSO coffee.
  4. Add one teaspoon of sugar for ‘medium’ or two for a ‘sweet’ taste.
  5. rise.  Before it begins to boil, remove from heat and allow it to cool briefly.  
  6. Return to the low heat and cool again twice more, each time being careful to not to allow the water to boil as this will destroy the ‘kaimaki’ or froth.
  7. Pour evenly and in one flow into a small ‘espresso’ type or demitasse cup.