Kafè Malti (Maltese Spiced Coffee)

Maltese coffee is strong, dark, and gently spiced, reflecting Malta's unique Mediterranean position - somewhere between Italian espresso culture and North African spice traditions. Traditionally infused with cloves and sometimes aniseed or citrus zest, this aromatic coffee is a beloved ritual after Sunday lunch and special occasions.

Serving Suggestions

• Serve in small cups or demitasse, similar to espresso
• Often accompanied by a small sweet pastry like imqaret or biskuttini
• Perfect after Sunday lunch or a heavy meal
• Excellent alongside traditional Maltese desserts
• Best enjoyed slowly, savoring the aromatic spices

Traditional Notes & Tips

• Often served after Sunday lunch as a digestive
• Some families lightly crush the cloves before brewing to release more flavour
• Older generations prefer it quite sweet - don't be shy with the sugar
• The citrus peel should have no white pith, which adds bitterness
• Use a very dark roast coffee for authentic flavour
• The coffee should be strong but not harsh - the spices mellow it
• Some families add a small piece of cinnamon stick instead of aniseed
• Never let it boil - this is the most important rule
• Traditionally made in a small brass or copper pot (similar to Turkish coffee pots)
• The foam that rises when heating is considered a sign of good coffee
• Can be made in larger batches for gatherings, maintaining the same proportions

Recipe adapted from Maltese Recipes.