Maltese Coffee: Coffee was first introduced to the island of Malta in Europe in the 16th century.
- Turkish Muslim slaves were imprisoned by the Knights of St John in 1565 during the Great Siege of Malta.
- During this time the slaves were forced to prepare traditional Turkish coffee.
- Soon coffee became part of the Maltese culture.
- At first coffee was a favorite drink of the Maltese upper class.
- Gradually, many cafes opened on the island.
- Meanwhile, the Third Wave has also made it to Malta and the Maletis Specialty Coffee Association was founded.
Maltese Coffee: Traditional Preparation
- The coffee powder you get ready to buy (like Ogygia (Gozo) or Kafé Borg) or you mix it yourself the following way
- Use an Arabica Robusta coffee blend and mix with roasted chicory, ground cloves, orange peel and ground aniseed.
- Bring 2 demi cups of water to a boil in a stanjata (coffee kettle).
- After reducing the heat, sprinkle the water with 4 tbsp of the coffee mixture.
- Stir after 3 min. and heat for a further 5 min. , but do not boil.
- Then add 2 more demi cups of water.
- Heat for a further 5 – 7 min. and stir occasionally.
- Now remove from heat and filter the coffee through a fine sieve and fill in cups.
- In summer you can enjoy the Maltese coffee also on ice.
Maltese coffee – Arabic mocha flavored with cloves and rose water, as in North Africa.
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