Cyprus coffee and Turkish coffee share common roots in preparation techniques and ingredients.
Here you will learn about the preparation techniques and ingredients of Cyprus coffee and Turkish coffee, highlighting their cultural significance.
If you’re keen on finding out what gives Turkish coffee its distinct flavor and culture, this article is a must-read.
Cyprus coffee vs Turkish coffee – Which one is better?
Cyprus coffee and Turkish coffee are the same types of beverage. They both follow the same traditional method of preparing coffee by boiling finely ground coffee beans with water and sugar.
To make these types of coffee, you will need a specific pot, called an ibrik or cezve.
The main difference is in the name and the cultural associations. In Cyprus, it is commonly referred to as Cyprus coffee or Cypriot coffee, while in Turkey, it is known as Turkish coffee. The coffee itself is essentially the same.
It’s worth noting that the historical and cultural ties between Cyprus and Turkey have influenced the coffee culture on the island. Cyprus was once part of the Ottoman Empire, and Turkish coffee has had a significant influence on the way coffee is prepared and enjoyed.
How strong is Cyprus coffee?
Cyprus coffee is known for its strong and robust flavor. The strength of the coffee primarily comes from the brewing method and the use of finely ground coffee beans. The coffee grounds are boiled with water, allowing the flavors to be extracted fully.
Since both Turkish and Cyprus are the same, check out this article to learn how strong Turkish coffee is.
How to make Cyprus coffee?
To make Cyprus coffee, start by adding water to the pot (about 60-70 ml). Add one teaspoon of coffee grounds per serving and add sugar to taste.
Use a spoon to mix the coffee grounds and sugar with the water until well combined. Distribute the coffee evenly in the water.
Set the heat to low or medium-low. It’s crucial to use low heat to allow the coffee to brew slowly without scorching or boiling too quickly.
Allow the mixture to heat gradually, stirring occasionally to dissolve the coffee and sugar completely. As the coffee heats up, it will start to foam and rise.
Be attentive during this process to prevent it from overflowing. Remove the ibrik from the heat just before the water reaches a boiling point.
Pour it into small demitasse cups, including the foam. Allow the coffee to sit for one minute to let the grounds settle.
Final thoughts.
Cyprus coffee and Turkish coffee are essentially the same type of beverage. The main difference lies in the name and cultural associations. Cyprus coffee and Turkish coffee share a strong and robust flavor, known for their intense taste experiences.
My journey through renowned bars and coffee shops over five years, as a barista, coffee aficionado, and former bartender, has honed my pursuit for the perfect cup. My passion for coffee isn’t just about the brew—it’s about sharing the knowledge and insights I’ve gleaned along the way.
