cyprus coffee — cyprus coffee — In Cyprus, ‘coffee snobs’ are redefining the coffee culture, and Nicosia’s coffee shops are at the forefront of this trend. Christos Soteriou, owner of Kollaborative, shares a tip for those caught in coffee emergencies: at the airport, opt for a Starbucks Americano with a sprinkle of salt to tame the bitterness. This advice is a reflection of the growing sophistication among coffee drinkers in Cyprus.
Photo: cyprus-mail.com
Nicosia’s coffee scene is evolving, with specialty coffee shops like Utu Coffee and Kollaborative leading the charge. Specialty coffee, which refers to the highest grade of coffee made from single-origin beans, has gained traction among locals and expats alike. Despite Cyprus ranking 20th globally in coffee consumption, much of it traditionally revolves around local styles like frappé and instant coffee.
Photo: cyprus-mail.com
Cyprus coffee: Specialty Coffee’s Rise
Demetris Michaelides, the owner of Utu Coffee, imports beans from various global roasteries, making his establishment Cyprus’s only ‘multi-roaster coffee shop.’ With a changing roster of coffee sourced from places like Honduras, Burundi, and Ethiopia, Utu attracts a clientele that appreciates high-quality brews. Demetris’s philosophy is refreshingly humble; he believes that the best coffee is simply the one you enjoy.
Chaining the Coffee Experience
The coffee crawl through Nicosia includes a stop at Coffee Island, a chain with 42 locations across Cyprus. Demetris critiques the bitterness often found in chain coffees, attributing it to a preference for dark roasting which obscures the coffee’s inherent flavours. “The main characteristic you find in these chains is bitterness,” he notes, as he compares espressos from various spots.
Continuing the exploration, the duo also visits Kawacom’s and Starbucks. Each cup reveals a similar trend: a deep bitterness that overshadows the nuanced flavours of the coffee. Despite these observations, both Christos and Demetris express gratitude towards these chains for introducing the Cypriot public to espresso culture.
A Personal Journey in Coffee
For Demetris, his entry into the coffee world was serendipitous, transitioning from a career in sports science and photography to becoming a coffee enthusiast. His experience illustrates a journey from casual coffee drinker to a passionate advocate for quality brews, which resonates with many of his customers. He acknowledges that not everyone will share his newfound appreciation for specialty coffee, but he aims to guide them gently towards better choices.
The Depth of Coffee Appreciation
At Kollaborative, Christos serves an Ethiopian coffee that’s bright and floral, offering a stark contrast to the bitterness encountered earlier. As he describes the tasting notes, he encourages patrons to engage with their coffee, suggesting they stir to enhance the flavour. This approach reflects a broader trend of educating consumers about the distinctions in coffee quality and preparation.
Both Christos and Demetris are pioneers in the Cypriot coffee scene. With over a dozen specialty coffee shops now operating in Nicosia, the interest in quality coffee continues to grow. Their commitment to ethical sourcing and sustainable practices also speaks to a new wave of consumer consciousness.
Embracing Coffee Culture
The evolution of coffee culture in Cyprus mirrors a global trend where consumers are becoming more selective about their drinks. As specialty coffee becomes more accessible, it invites a broader audience to discover the pleasures of high-quality brews. Demetris believes that as more people embark on their journey towards appreciating coffee, the community will grow, and perhaps, as a nod to Christos’s advice, a salt shaker might just become a travel essential for the less discerning coffee drinker.
