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Maltese Ground Coffee with Chicory & house-blend spices – Tal-Hwawar



Coffee drinking has been a popular and integral part of Malta’s culinary culture since before the time of the Knights of St John. From documented notorial archives, the first coffee house was  licensed in Vittoriosa in 1633  and by 1784 the number of licensed coffee houses had already increased to well over 50. These small “gossip-holes” were highly frequented by both Maltese and travellers of all social backgrounds, and all this was happening when coffee drinking was still an unheard of curiosity throughout Europe!

Over the years, coffee became the preferred beverage of most Maltese households. Till this day, very early in the morning, the aroma of roasted coffee beans wafts through the alleyways of towns and villages as the coffee pots brew all day long. Traditionally, in Malta, coffee is served sugared, in thick, transparent glasses.

How to make a cup of traditional Maltese coffee: Boil 1 litre of water. Reduce to a simmer and add approximately 3 full tablespoons of Savina Ground Coffee. Stir well and continue simmering for 1 – 1.5 hours. Remove from heat and allow the coffee sediment to settle at the bottom of the pot prior to serving.


Arabica Coffee Beans* (55%), Chicory (26%), Spices (19%) (Aniseed, Cinnamon, Mixed spice, Nutmeg).

Storage Instructions

Store in a cool dry place away from direct sunlight.


Savina Creations Ltd, The Magro Food Village, Xewkija, Gozo – Malta

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