# Kafè Malti (Maltese Spiced Coffee)

Source: https://www.malteserecipes.com/recipes/maltese-coffee/

Strong, dark coffee gently spiced with cloves and citrus. A Mediterranean blend of Italian espresso culture and North African spice traditions.

Prep time: 2 minutes
Cook time: 8 minutes
Servings: 2 people
Tags: coffee, beverage, maltese-classic, spiced, traditional



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 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

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.

5. Brew 2 strong espressos using your espresso machine

6. Add a pinch of ground cloves and a tiny strip of citrus peel to each cup

7. Stir and let infuse for 1 minute before drinking

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




## Explore the collections

- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)

- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)

- [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/)


## Serve with or cook next

- [Imbuljuta tal-Qastan (Maltese Chestnut and Chocolate Drink)](https://www.malteserecipes.com/recipes/imbuljuta-tal-qastan/): Make a warm chestnut-and-chocolate drink for the Christmas season.

- [Qagħaq tal-Ġulġlien (Maltese Sesame Rings)](https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/): Serve sesame rings alongside the spiced coffee.

- [Biskuttini tal-Lewż (Maltese Almond Macaroons)](https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/): Add a small almond macaroon for a sweet bite.

- [Torta tal-Marmurat (Maltese Marble Cake)](https://www.malteserecipes.com/recipes/torta-tal-marmurat/): Bake a chocolate-and-vanilla marble cake to slice with coffee.