Cyprus-Forum.com

[bill cobbett]

Three CYs go to the kafeneon for CY coffee.

One wants a skerto (no sugar), second wants a metrio (medium sugar) and the third chap wants a leegee (sweet) coffee.

What method do kafegees (coffee shop owners) use to serve each their coffee without mixing them up?

[Kangarooster]

If you heat up the coffee too much then you dont get the frothy thing on the top called "kaimakki" in cypriot. Oh and people who drink their coffee "sketto" for a long time have developed a keen taste on it so if you put even one tiny bit of sugar in it they will know. There is "mallon" metrios , which is just a tad less sweet than medium sweet coffee, and "mallon" glykis which is more than medium less than sweet coffee. Other than that, a good way to know if the coffee is ready is to listen. It will start to make a cracky poppy sound and it will start to rise, let it go up and just before it overflows the pot take it out. Good luck!

[Kangarooster]

Three CYs go to the kafeneon for CY coffee.

One wants a skerto (no sugar), second wants a metrio (medium sugar) and the third chap wants a leegee (sweet) coffee.

What method do kafegees (coffee shop owners) use to serve each their coffee without mixing them up?

like this: he puts three cups of water in the pot and three teaspoonfuls of coffee, boils it up, when it's ready he pours one cup. thats the sketo. then he puts one spoon of sugar in it and boils it again, when it's ready (pretty soon) he pours another cup, thats the metrio, then adds another teaspoon of sugar and boils again , when the last one is ready you get your glyko

[bill cobbett]

Three CYs go to the kafeneon for CY coffee.

One wants a skerto (no sugar), second wants a metrio (medium sugar) and the third chap wants a leegee (sweet) coffee.

What method do kafegees (coffee shop owners) use to serve each their coffee without mixing them up?

like this: he puts three cups of water in the pot and three teaspoonfuls of coffee, boils it up, when it's ready he pours one cup. thats the sketo. then he puts one spoon of sugar in it and boils it again, when it's ready (pretty soon) he pours another cup, thats the metrio, then adds another teaspoon of sugar and boils again , when the last one is ready you get your glyko

Not sure about this mate. I think you have to boil up three different brickies.

... but my little question was how does he know/remember which is which when serving the coffees?

[Kangarooster]

Three CYs go to the kafeneon for CY coffee.

One wants a skerto (no sugar), second wants a metrio (medium sugar) and the third chap wants a leegee (sweet) coffee.

What method do kafegees (coffee shop owners) use to serve each their coffee without mixing them up?

like this: he puts three cups of water in the pot and three teaspoonfuls of coffee, boils it up, when it's ready he pours one cup. thats the sketo. then he puts one spoon of sugar in it and boils it again, when it's ready (pretty soon) he pours another cup, thats the metrio, then adds another teaspoon of sugar and boils again , when the last one is ready you get your glyko

Not sure about this mate. I think you have to boil up three different brickies.

... but my little question was how does he know/remember which is which when serving the coffees?

My friend i've used this method to make up to 15 coffes at once It works like a charm! Three brikies would be very unprofessional And he knows which one is which by the way he places them on the tray. Different people place them differently, i use, sketto faces left, metrio up and glyki down anyways its how you place them on the tray

[denizaksulu]

Three CYs go to the kafeneon for CY coffee.

One wants a skerto (no sugar), second wants a metrio (medium sugar) and the third chap wants a leegee (sweet) coffee.

What method do kafegees (coffee shop owners) use to serve each their coffee without mixing them up?

like this: he puts three cups of water in the pot and three teaspoonfuls of coffee, boils it up, when it's ready he pours one cup. thats the sketo. then he puts one spoon of sugar in it and boils it again, when it's ready (pretty soon) he pours another cup, thats the metrio, then adds another teaspoon of sugar and boils again , when the last one is ready you get your glyko

Not sure about this mate. I think you have to boil up three different brickies.

... but my little question was how does he know/remember which is which when serving the coffees?

You tell from the froth you allow into each cup. Simple. The last which will be the sweetest will have the least froth.

[Kangarooster]

Three CYs go to the kafeneon for CY coffee.

One wants a skerto (no sugar), second wants a metrio (medium sugar) and the third chap wants a leegee (sweet) coffee.

What method do kafegees (coffee shop owners) use to serve each their coffee without mixing them up?

like this: he puts three cups of water in the pot and three teaspoonfuls of coffee, boils it up, when it's ready he pours one cup. thats the sketo. then he puts one spoon of sugar in it and boils it again, when it's ready (pretty soon) he pours another cup, thats the metrio, then adds another teaspoon of sugar and boils again , when the last one is ready you get your glyko

Not sure about this mate. I think you have to boil up three different brickies.

... but my little question was how does he know/remember which is which when serving the coffees?

You tell from the froth you allow into each cup. Simple. The last which will be the sweetest will have the least froth.

Not entirely true, i have my coffee metrio and i like to have it with no froth at all

[zan]

Get your small coffee pot (for one cup).

Fill up to the neck with cold water..

Add one heap of Ground Cypriot coffee and stir

Add sugar to taste.

Bring to the boil gently, stirring occasionally.

You will see the froth rising from the sides and moving towards the centre. Remove pot from the heat source. You can repeat this three times (but NO MORE)

Never boil the coffee.

Now gently pour into small coffee cup and serve with a glass of water.

Sahha/Afiyetler olsun.

My uncle sells coffee for a living and I was surprised at the FURNACE he cooks his coffee on. Done in seconds???? Tastes delicious!!

[bill cobbett]

Three CYs go to the kafeneon for CY coffee.

One wants a skerto (no sugar), second wants a metrio (medium sugar) and the third chap wants a leegee (sweet) coffee.

What method do kafegees (coffee shop owners) use to serve each their coffee without mixing them up?

like this: he puts three cups of water in the pot and three teaspoonfuls of coffee, boils it up, when it's ready he pours one cup. thats the sketo. then he puts one spoon of sugar in it and boils it again, when it's ready (pretty soon) he pours another cup, thats the metrio, then adds another teaspoon of sugar and boils again , when the last one is ready you get your glyko

Not sure about this mate. I think you have to boil up three different brickies.

... but my little question was how does he know/remember which is which when serving the coffees?

My friend i've used this method to make up to 15 coffes at once It works like a charm! Three brikies would be very unprofessional And he knows which one is which by the way he places them on the tray. Different people place them differently, i use, sketto faces left, metrio up and glyki down anyways its how you place them on the tray

Must confess to being more of an esspresso or solo man.

Agree with your answer to my little question. It is as you say. Often cup handle pointing inwards, cup handle parallel to the tray edge or handle pointing outwards to distinguish between the three.

Are all agreed that Kangarooster deserves the CF Order of The Kafenion for his/her answer?

[denizaksulu]

Three CYs go to the kafeneon for CY coffee.

One wants a skerto (no sugar), second wants a metrio (medium sugar) and the third chap wants a leegee (sweet) coffee.

What method do kafegees (coffee shop owners) use to serve each their coffee without mixing them up?

like this: he puts three cups of water in the pot and three teaspoonfuls of coffee, boils it up, when it's ready he pours one cup. thats the sketo. then he puts one spoon of sugar in it and boils it again, when it's ready (pretty soon) he pours another cup, thats the metrio, then adds another teaspoon of sugar and boils again , when the last one is ready you get your glyko

Not sure about this mate. I think you have to boil up three different brickies.

... but my little question was how does he know/remember which is which when serving the coffees?

You tell from the froth you allow into each cup. Simple. The last which will be the sweetest will have the least froth.

Not entirely true, i have my coffee metrio and i like to have it with no froth at all

I suppose each Cypriot will have their special fav method. My grand mother whose husband was a moukhtari made it like that. Ofcourse there was no prob if all were the same.