Turkish Coffee Extra Cardamom Medium Roast

Why Choose Al-Yemeni Extra Cardamom Coffee?

Heritage of Flavour: A recipe refined over three generations of master coffee roasters.

Intense Aroma: This coffee is known for its deep, rich aroma and smooth, full-bodied taste that instantly refreshes and energises.

Traditional Grind: The beans are ground into an extremely fine powder, ideal for brewing in a cezve or ibrik, allowing the coffee to develop its characteristic dense texture.

Pure Composition: The product contains only 100% ground coffee and more than 10% natural cardamom.

Product Characteristics:

Type: Turkish Coffee – Mocha

Kind: Very finely ground coffee – Extra Fine / Ultra-Fine

Variant: More than 10% Cardamom, Medium Roast

Origin: Produced in Egypt. A blend of selected beans from Yemen, Ethiopia, Guatemala, Brazil and Indonesia.

Packaging: Airtight vacuum packaging, ensuring long-lasting freshness and intensity of aroma.

Preparation Method (Turkish Coffee):

Add one heaped teaspoon of coffee to the cezve for each cup of water. The standard proportion is 7 g of coffee per 70 ml of water, which gives a 1:10 ratio.

Add sugar according to preference and stir.

In Egypt, the sweetness level of coffee, most often brewed Turkish-style in a small pot known as a kanaka, is described using several traditional terms. It is important to specify the sweetness level when ordering, as sugar is added to the water before brewing.

Below are the most common sweetness levels:

Sada (سادة): Plain coffee, completely without sugar. Traditionally served during mourning ceremonies, among other occasions, but also popular among purists.

Arriha (على الريحة / ‘Al Re’a): Literally “by the scent”. It contains only a trace amount of sugar, just enough to soften the bitterness without making the drink noticeably sweet.

Mazboot (مظبوط): Literally “just right” or “correct”. This is the most commonly ordered sweetness level, usually corresponding to one teaspoon of sugar per cup.

Ziyada (زيادة): A very sweet coffee containing an extra portion of sugar, often around 1.5 to 2 teaspoons.

Sari’a / Serya2osy: A less common level for lovers of extreme sweetness, referring to coffee with a very large amount of sugar, exceeding the standard ziyada level.

When ordering traditional coffee, it is also worth remembering the term Ahwa Muhawwaga, which refers to coffee with aromatic spices, especially cardamom.

Heat gently over a low flame. When the coffee begins to rise and foam forms on the surface, remove it from the heat before it boils and pour it into cups.

The preparation time for one serving is approximately 2–2:30 minutes. With the slow brew method, it takes around 4–4:30 minutes per serving.

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