Turkish Coffee 10% Cardamom Dark Roast

The Essence of Oriental Flavour and Aroma

Immerse yourself in the richness of Middle Eastern flavours with our flagship coffee from Al-Yemeni Cafe Abdel Maaboud. This is a product where the deep, full-bodied taste of Egyptian coffee meets the refreshing, spicy note of cardamom, creating a drink that is more than just a morning ritual — it is a journey to the heart of Cairo.

Why Choose Al-Yemeni Coffee with Cardamom?

Heritage of Flavour: A recipe refined over three generations of master coffee roasters, guaranteeing consistent premium quality since 1940.

Intense Aroma: This coffee is known for its deep, rich aroma that instantly refreshes and energises, while the addition of cardamom gives it a unique, luxurious character.

Traditional Grind: The beans are ground into an extremely fine powder (Extra Fine / Ultra-Fine), 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 10% natural, aromatic cardamom.

Product Characteristics:

Type: Turkish Coffee – Mocha

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

Variant: 10% Cardamom, Dark 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):

Preparing the perfect coffee in a cezve is an art of patience and precision.

Proportions: 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.

Sweetening: 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. When ordering traditional coffee, it is also worth remembering the term Ahwa Muhawwaga, which refers to coffee with aromatic spices, especially cardamom, as in this product.

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.

Brewing: 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, allowing the full depth of flavour and cardamom aroma to be released.

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