Cyprus-Forum.com

[denizaksulu]

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!!

You should ask your uncle to make a coffee at speed and one where you start from cold water and bring to the boil gently. You will notice the difference.

[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?

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.

Must confess, not terribly fond of CY/Turkish coffee. As coffee goes, it often disappoints. It's a purely occasional social treat for me.

By the way ... CY coffee = Turkish Coffee ?

[insan]

Although I'm not an addict of our traditional coffees, I like GC coffee more than TC coffee... it tastes better because it is double fried or something like that... plus it's thicker than TC coffee...

[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.

Must confess, not terribly fond of CY/Turkish coffee. As coffee goes, it often disappoints. It's a purely occasional social treat for me.

By the way ... CY coffee = Turkish Coffee ?

You are right, i is Turkish coffee, but in the past when it was the only one available is was simply coffee/gavhe/kahve . Then arrived the 'English coffee' (instant).

Come to think of it I do remember mygrandmother arranging the handles of the cups. I thought it was weird ritual.

[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!!

You should ask your uncle to make a coffee at speed and one where you start from cold water and bring to the boil gently. You will notice the difference.

I wasn't dissing the slow version Deniz....Thats why I put all the question marks. It amazed me that it could be made that quick and still taste nice.

[insan]

The most tasty traditional coffee(TC or GC) is made with a sand coffee oven... Has anyone drunk a traditional Cypriot coffee made on a sand coffee oven?

[bill cobbett]

The most tasty traditional coffee(TC or GC) is made with a sand coffee oven... Has anyone drunk a traditional Cypriot coffee made on a sand coffee oven?

Yes, I've heard that very, very hot sand is used in some places.

[Get Real!]

The most tasty traditional coffee(TC or GC) is made with a sand coffee oven... Has anyone drunk a traditional Cypriot coffee made on a sand coffee oven?

That's standard in all Cypriot coffee shops...

PS: The reason sand is used is because you can make 3-4 different coffees simultaneously with the same energy, so it's handy in mass production.

[kafenes]

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?

They know by the direction the handles of the coffee cups face.

BTW, I can smell the different levels of sugar in a coffee.

[kafenes]

A sand coffee maker is called a 'jackie' (spelling?).