Cyprus Coffee, also known as Turkish Coffee or Greek Coffee, is a traditional method of preparing and serving unfiltered coffee that has been an integral part of Cypriot culture for centuries. The coffee is characterized by its strong flavor, unique preparation method, and the ritual of serving it with a glass of cold water.

The tradition of brewing this style of coffee dates back to the Ottoman Empire, where it spread throughout the Mediterranean and Middle East. In Cyprus, coffee culture is deeply embedded in social life, with coffee houses serving as gathering places for conversation and community.

The preparation of Cyprus Coffee is an art that requires attention to detail. Using very finely ground coffee beans, water, and optional sugar, the mixture is heated slowly in a special pot called a "briki" or "cezve". The key is to achieve the perfect foam or "kaimaki" on top, which is done by carefully monitoring the heat to allow the coffee to rise but not boil over.

There are several ways to customize your Cyprus Coffee. It can be served sketos (plain, no sugar), metrios (medium sweet, with one teaspoon of sugar), or glykys (sweet, with two teaspoons of sugar). Some people also add a pinch of cardamom for extra flavor.

In Cyprus, the coffee is traditionally served in small cups with a glass of cold water on the side. The water is meant to be sipped first to cleanse the palate. It's often accompanied by traditional sweets or cookies. After drinking, some people enjoy reading the coffee grounds left at the bottom of the cup, a practice known as tasseography.

While Cyprus Coffee is rich in antioxidants and can provide a natural energy boost, it's important to note that it contains more caffeine than regular filtered coffee due to its preparation method. The unfiltered nature of the coffee means it retains compounds that may affect cholesterol levels, so moderation is recommended. Additionally, the grounds at the bottom of the cup are not meant to be consumed.