Coffee is a daily ritual and inevitable part of socializing: the perfect start to the day and the perfect end to a wonderful meal. For many centuries, there has been a special coffee making and drinking tradition in the Balkans, the Mediterranean and the Middle East using unfiltered, finely ground coffee beans. While each country uses its own domestic coffee and prides itself on calling it their own, the preparation and taste are akin to “Greek” or “Turkish Coffee,” known as “Ahwa” in the Arab world. Since the 1990s, Kafa Aroma Coffee has been a favorite in the Balkans. Our finely ground roasted coffee is dark, bold and flavorful, yielding a wonderful foam. Unlike American filtered drip coffee or Italian Espresso, you’ll need a small narrow necked coffee pot called a “Briki,” “Cezve” or “Ibrik” to make Kafa Grand Aroma Coffee. The preparation involves gently boiling the coffee with cold water – adding sugar and ground cardamom or cardamom pods, if wanted – until it comes to a foam. The foam is an essential part of this special brew, as are the coffee grinds that should sink the bottom of the demitasse-sized cup before drinking. Never stir before drinking and never add milk. Wait a couple of minutes and then savor our wonderful roast with family and friends.
