Cyprus coffee is served literally everywhere on the island. Such is its popularity- a perfect accompaniment for playing games or just shooting the breeze. Cyprus coffee is very different to European coffees in that it is brewed in small pots with long handles. Called ‘mbriki’, this pot is traditionally made of copper and has a wide base narrowing at the top ending in an overhanged lip. The coffee itself is made from fresh finely ground coffee beans and is poured in to tint porcelain cups. Each cup of coffee is made from one heaped teaspoonful of coffee and the sugar added while the water is cold. The amount of sugar added depends on your taste: ‘sketo’ (no sugar), ‘metrio’ (half a teaspoon of sugar), and ‘glykis’ (a full teaspoon of sugar). Cyprus coffee is always accompanied by a glass of cold water. The ‘mbriki’ (the traditional Cyprus coffee pot mentioned above) is heated on a stove or a small tray filled with heated sand that disperses the heat in a uniform way. When the sugar has dissolved, the coffee is allowed to come to the boil forming ‘kaimaki’ (a creamy froth) on the surface. The froth starts moving towards the centre from the sides and the coffee begins to rise, and it is at this point when the pot