Malta
Malta's coffee culture is a fascinating blend of traditional influences, particularly from Italy, alongside a growing appreciation for modern specialty coffee. While you'll find familiar international options, there are some unique aspects to ordering coffee in Malta.
Here's a breakdown of the different ways to order coffee in Malta and what's in them:
Traditional Maltese Coffee (Kafè Msajjar):
This is the most distinctive Maltese coffee experience, though it's becoming less common in everyday cafes and more of a specialty item or something you make at home.
Kafè Msajjar (literally "cooked coffee"): This is a slow-brewed, aromatic coffee with a unique blend of spices.
Ingredients: Typically a blend of roasted coffee beans (often Arabica and Robusta), roasted chicory (ċikwejra), ground aniseed, and ground cloves. Some recipes might also include orange or tangerine peel/zest.
Preparation: Traditionally made in a special pot called a stanjata (a slow-cooking coffee stove), where the coffee and spices are simmered for an extended period. It's then filtered and often served in a glass (fit-tazza), traditionally without milk, though a splash of milk can be added. It can be sweetened with local honey or carob syrup instead of sugar. Some traditional pubs might serve it with milk by default, so it's good to specify if you want it black.
Taste: A strong, full-bodied coffee with earthy undertones and warm, aromatic spice notes.
Standard Espresso-Based Drinks (Widely Available):
Due to Malta's close ties with Italy, Italian-style espresso drinks are extremely popular and consistently well-made. These are what you'll find in almost every cafe.
Espresso (Kafè Espresso): A concentrated shot of coffee. If you just ask for "coffee" in a modern cafe, they might assume an espresso.
Espresso Lungo: A longer espresso shot, with more hot water passed through the grounds. This is often the closest to a "regular black coffee" for those who prefer it less intense than a standard espresso.
Espresso Macchiato: An espresso "stained" with a dollop of foamed milk.
Cappuccino (Kappuċċino): Espresso with equal parts steamed milk and a generous cap of foamed milk. Often dusted with cocoa powder.
Latte (Kafè Latte): Espresso with a larger amount of steamed milk and a thin layer of foam. Often served in a tall glass.
Flat White: A double shot of espresso with velvety microfoam (finely textured steamed milk with minimal visible foam). It has a stronger coffee taste than a latte.
Americano: Espresso diluted with hot water.
Mocha (Moka): Espresso, chocolate (syrup or powder), steamed milk, and usually topped with whipped cream or foam.
Corretto (Korett): An espresso "corrected" with a shot of liqueur, most commonly Sambuca (an anise-flavored liqueur), grappa, or sometimes local spirits.
Granita di Caffè: A semi-frozen coffee dessert, popular in warmer months. It's made from espresso, sugar, and ice, blended to a slushy consistency. Often served with whipped cream.
Brewed and Filter Coffee:
While espresso is king, filter coffee is becoming more common, especially in specialty coffee shops.
Filter Coffee / Drip Coffee: Brewed coffee, usually a larger serving. Ask for "filter coffee" or "drip coffee" if you prefer this style over espresso.
Pour-Over / V60 / Chemex: These are manual brewing methods that highlight the nuanced flavors of single-origin beans. You'll find these in dedicated specialty coffee shops.
Cold Coffee Options:
Iced Coffee (Kafè Silġ): This can vary, but often refers to brewed coffee or an espresso (like an Americano) served over ice, sometimes with milk and sugar.
Iced Latte: Espresso and cold milk served over ice.
Cold Brew: Coffee steeped in cold water for an extended period, resulting in a smooth, low-acid concentrate. Served chilled, often over ice, and can be customized with milk or syrups.
Other & Modern Additions:
Instant Coffee: Historically, "coffee" in very traditional local bars might have meant instant coffee. If you're in a very local, old-school place and want instant, you might just ask for "coffee," but if you want something else, be specific.
Alternative Milks: Oat, almond, and soy milk are widely available in modern cafes.
Syrups: Vanilla, caramel, hazelnut, etc., are common for flavouring lattes and other drinks.
Decaf (Dekaf): Decaffeinated options are available.
Specialty Lattes: Some cafes offer "power lattes" or superfood lattes with ingredients like turmeric, beetroot, cacao, matcha, or even butterfly pea, for health benefits and unique flavors/colors.
How to Order:
While Maltese is the national language, English is widely spoken and understood, especially in tourist areas and cafes.
"Espresso, please." (For a strong shot)
"Latte, please."
"Cappuccino, please."
"Espresso Lungo, please." (For a more diluted black coffee)
If you encounter a traditional cafe, you might ask for "Kafè Msajjar" to try the local specialty.
Malta's coffee scene is vibrant and evolving, offering a wide array of choices to suit every taste, from the historically spiced "cooked coffee" to the globally recognized espresso classics and modern specialty brews.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.