Coffee Culture

Coffee in Northern Cyprus is a way of life as well as an experience. Turkish coffee or Kahve (ka-veh) brews ground coffee very finely. Arabica varieties are onsidered the best, but robusta or blends are also used.
It's made by bringing the powdered coffee, with water and usually sugar, to the boil in a custom pot called cezve, or ibrik. As soon as it froths it's taken off the heat, but can be reheated to increase the froth. Sugar is added while brewing, so the amount of sugar must be specified before preparing. It may be served unsweetened (sade), with little or moderate sugar (orta), or sweet (şekerli), but cream or milk are never added. Often served with chocolate or Turkish delight and a small glass of water to wash off any coffee residue in the mouth, Kahve traditionally comes in small porcelain cups called a fincan and is sipped slowly.
Superstition says the grounds can be used for fortune-telling. The cup is turned over into the saucer and the patterns created are interpreted to have a glimpse into the future of the person who drank it. Kahve can also offer health benefits. Known to balance cholesterol levels, it can help prevent some heart diseases, assist the digestive system and be used in some massages and treatment of skin conditions. Kahve will be offered after a meal in most restaurants and can be found almost everywhere. For an authentic taste, find somewhere where it's made in a cooper pot, over a coal fire. Decorated coffee-cups, coffee-pots and coffee-trays are sought after souvenirs for visitors.