Cypriot καφές

Not everyone knows that a hot coffee is a quintessential beverage in countries with hot or tropical climates. Many of us tend to reach for a frappuccino when it is hot, thinking that the ice will cool us down, but, in fact, we should be reaching fora hot coffee or tea to bring down the body temperature more effectively. That is partly why in the hot parts of the world people tend to relish a high-quality, strong, even syrupy, cup of java. And many countries have developed simple and unique coffee rituals.Recently, Robert and I witnessed such a ritual in Cyprus. s in many other hot climates, coffee is served there is small, espresso-like cups. It is made in a copper dish and stirred either with silver or a stick (they say that silver is chosen for its antibacterial properties). Very finely ground coffee beans are balanced in terms of the level of bitterness by the addition of the local herb called rivivkia. The fine powder is put in the dish, covered with hot water and - here is the most unique feature of the ritual - the little pot is put in hot sand to finish the preparations and bring the thick liquid to a boil. When the final product is poured into a cup, the brown foam confirms that it is well done. The cup comes with a glass of cold water. You put a few drops of cold water into the cup so that the coffee particles fall to the bottom (although the truth is some of them do get between your teeth as you drink). Then you enjoy the beverage, even more in good company. You sip the goodness out of the cup until there is only sludge left at the bottom.