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.

Ingredients

• 2 tbsp finely ground dark roast coffee
• 500ml water
• 3-4 whole cloves
• Small strip lemon or orange peel (no white pith)
• Optional: pinch of aniseed
• Sugar to taste (traditionally added)

Instructions

Traditional Pot Method

1. Infuse the water: Add water, cloves, and citrus peel to a small pot. Bring gently to a simmer for 2-3 minutes to release the aromatic oils from the spices.

2. Add coffee: Remove from heat and stir in the ground coffee. Return briefly to very low heat just until it begins to foam at the edges - do not let it boil, as this makes it bitter.

3. Rest: Remove from heat and let sit for 2-3 minutes so the grounds settle to the bottom.

4. Strain and serve: Strain carefully into small cups or demitasse. Sweeten if desired.

Espresso Shortcut Version

For a quicker modern version:

1. Brew 2 strong espressos using your espresso machine
2. Add a pinch of ground cloves and a tiny strip of citrus peel to each cup
3. Stir and let infuse for 1 minute before drinking

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