Nicosia, Cyprus. Coffee culture in Cyprus is presented as a daily ritual, social connector and expression of hospitality, spanning traditional village cafés and modern specialty coffee bars. The island’s coffee habits are described as closely tied to Cypriot identity and lifestyle.
Roots and preparation of Cypriot coffee
The roots of coffee culture in Cyprus are traced to Ottoman and broader Middle Eastern traditions. Over generations, Cypriots developed their own approach centred on strong, finely ground Cypriot coffee, similar to Greek or Turkish coffee, brewed slowly in a small pot called a “briki” and served in a small cup with foam, called kaimakki, on top and grounds settled at the bottom.
Ordering styles and sweetness levels
When ordering Cypriot coffee, sweetness levels are treated as an important detail, with common options including skettos (no sugar), metrios (medium sweetness) and glykos (sweet), alongside additional variations. “Me oligin” refers to coffee with only a small amount of sugar, “mallon glykis” indicates slightly sweeter than metrios, and “varis glykis” describes an extra sweet coffee.
Serving customs in traditional cafés
Traditional coffee shops, known as kafenia, typically serve a glass of water alongside coffee. The water is traditionally enjoyed after finishing the coffee, though some people add a little to the cup to cool it down and soften the flavour.
Coffee as a social ritual
The article describes coffee in Cyprus as something that is not rushed, with “let’s go for coffee” often implying a long conversation rather than a quick takeaway. Cafés are portrayed as meeting places for business discussions, family gatherings and social life, while village “kafeneio” shops are described as community hubs where older generations gather to talk, play backgammon or cards (pilotta), and follow local news.
Modern specialty cafés and third-wave trends
Cyprus café culture is described as having evolved rapidly, with modern specialty coffee shops dominating urban areas alongside traditional cafés. Third-wave trends such as flat whites, cold brew and artisan espresso are presented as increasingly popular, particularly among younger consumers, with cafés in Nicosia and Limassol described as blending Mediterranean atmosphere with international coffee trends.
Cold coffee and climate
Cold coffee is presented as a major part of coffee habits due to Cyprus’s warm climate, with frappé, freddo espresso and freddo cappuccino consumed almost year-round. While traditional Cypriot coffee is described as culturally important, iced coffee is portrayed as dominating everyday habits, especially during the long summer season.
Food pairings and brunch culture
Coffee in Cyprus is described as commonly paired with sweets such as loukoumi, baklava, spoon sweets or biscuits. The article also notes a merging of café culture with a growing brunch scene, creating spaces that combine specialty coffee with modern dining.
Tourism, expatriates and future trends
For tourists and expats, the article presents coffee culture in Cyprus as an accessible introduction to local life, from traditional coffee service to spending hours in relaxed cafés. It adds that sustainability, ethical sourcing and local specialty roasters are shaping the future of coffee culture across the island.
How have traditional Cypriot coffee rituals and modern specialty trends influenced the way you choose your coffee in Cyprus?