Cypriot Greek and Turkish coffee are very similar, and the preparation method is virtually identical. Both types of coffee are made using a small copper or brass pot called a briki in Greek or cezve in Turkish, which is heated over a low flame until the coffee comes to a boil.
The coffee is typically ground very finely and mixed with water and sugar in the pot, then heated slowly until it reaches the boiling point. As it boils, a thick foam or crema forms on top of the coffee, which is an essential element of the drink.
One difference between Cypriot Greek and Turkish coffee is the way they are served. In Cyprus, the coffee is often served with a glass of water and a small spoon, while in Turkey, it is traditionally served with a piece of Turkish delight or a small sweet.
Another difference is in the roast level of the coffee beans used. In Cyprus, the coffee beans are often roasted more lightly than in Turkey, resulting in a milder taste.
Overall, while there may be slight variations in preparation and serving, Cypriot Greek and Turkish coffee are very similar and share many characteristics, including the use of a briki/cezve and the importance of a thick foam on top of the coffee.
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