Hamwi Café Extra—extra cardamom!

I recently reviewed Hamwi Café Classic, the Turkish style coffee with cardamom flavoring, made in Dubai, United Arab Emirates. This time, I’m taking a look at its big brother, Hamwi Café Extra. On the package, the company calls it a ”Premium blend”. They also say there is ”Extra cardamom” in it.

First, there are many similarities between the two blends. Just like Classic, Extra…

  • is probably a straight Arabica blend (the company offers no information on the ingredients)
  • is pre-ground for cezve/ibrik/briki
  • is roasted medium
  • has a distinctive aroma of cardamom
  • doesn’t produce a lot of crema
  • is very black in the cup
  • tastes like natural coffee, spiced up with natural cardamom
  • lacks the moldy funk that you get with some Turkish and Greek blends

Secondly, obviously, there are differences as well:

  • in Extra, there is a LOT of cardamom: 25% (!)
  • in the bag, the cardamom aroma is so strong that it’s almost menthol-like
  • the cardamom flavor is not as piercing as one might expect based on the bag note, but beware, it is pretty spicy
  • Extra does taste like coffee, but the coffee-to-cardamon ratio makes one wonder whether it should be called a ”coffee cardamon drink” or ”dessert” (!), rather than flavored coffee

In sum, I found Hamwi Café Extra to be an interesting experience. For me, personally, the amount of cardamom was a little too much. I’m also not sure if I would call it a ”premium blend”. That said, there’s nothing wrong with it! It’s actually quite good for what it is. For instance, the coffee (or what you can taste of it!) and the added flavoring work very well together. If you want to have something really spicy after a big meal, AND if you can find it, give it a try!

Hamwi Café Classic—Turkish coffee w/ cardamom

A couple of days ago, I happened to find some new-to-me coffees in my local oriental grocery store. Since I love oriental coffee, I just had to pick up a few packs.

This is the first one: Classic from Hamwi Café, Dubai, United Arab Emirates. It is a Turkish style coffee with cardamom flavoring. It is pre-ground for cezve/ibrik/briki.

The first thing I noticed was that the ground coffee was really dark in color. The roast didn’t seem super dark, however. I was wondering whether the color was due to the added spice. It definitely smelled like cardamom! The lovely aroma made me think of traditional Finnish cinnamon rolls. Yummy.

Every time I have flavored coffee, I want to know about the coffee itself. Unfortunately, there was not much of a product description on the package. It really only said that there is 10% of cardamom in the coffee.

As I brewed Classic in my cezve, I was surprised by the fact that unlike similar coffees from Turkey or Greece, it didn’t produce a lot of crema. The end product was ”just coffee”, black coffee. And when I say black, I mean literally black. Even so, the flavor was not very dark. It felt like a medium-full straight Arabica blend, with a tiny hint of nice bitterness, but not too much. Due to the added cardamom, however, it was slightly difficult to pick up the basic flavor of the coffee.

Speaking of the added flavoring, there was nothing artificial to it. Unlike some other flavored coffee products, which can be quite sweet and goopy (think of Lion Coffee products—which I like a lot, by the way!}, Classic was all about natural coffee, spiced up with natural cardamom. While the amount of cardamom did seem like quite a lot, the coffee and the flavoring worked very well together.

One more thing: In Classic, there was none of that (lovely!) moldy funk that you get with some Turkish blends from, say, Artukbey, or the Greek ones from Coffee Island or Loumidis. Maybe this could make Classic more approachable for some of us Westerners! All in all, Hamwi Café Classic was a nice ”all day” type of Turkish coffee blend with a twist. I liked it!

Loumidis Papagalos (ΛΟΥΜΙΔΗΣ ΠΑΠΑΓΑΛΟΣ)—a good introduction to Greek coffee

I usually wake up pretty early in the morning. I love the quiet moments when everyone else is sleeping. I get to prepare my breakfast in complete silence. I get to read a good book and enjoy a cup of great coffee, maybe even two.

But waking up early can also be a challenge for the coffee enthusiast. I mean, especially on days off, when the other people in your house want to sleep late, you don’t want to wake them up by using the coffee grinder. That’s why I try to have some pre-ground coffee around at all times.

Actually, in these past months, many Saturday mornings have been saved by the finely ground Turkish coffee (”Sade Dibek Kahvesi” from Artukbey) I got from my Iraqui friend. This fine product has also made me want to learn more about Turkish and Greek coffee.

Recently, I was delighted to discover Gran Delicato, the stylish Greek café, deli and restaurant in Helsinki. After enjoying a delicious panini and a big cup of their fantastic coffee, I noticed that they also sell Greek coffee. Since I’m still learning about these things, I wanted to buy a good, basic Greek coffee blend. As I was looking at the options, I noticed that on the Loumidis Papagalos bag it said Ο παραδοσιακός ελληνικός καφές (o paradosiakos ellenikos kafes). Now, I do not speak modern Greek, but in my work I do read 1700–2400 year old texts written in ancient Greek dialects. So I guessed that the bag said ”the traditional Greek coffee”. Brilliant! Exactly what I was looking for.

Then I got home and started looking for my scissors. I was expecting to smell that peculiar, funky aroma that seems to be common to some Greek and Turkish coffees. You know, the one that some people associate with raw licorice, others with the musty, moldy smell of an old wooden house. However, as I finally got the bag open, I was greeted with the familiar aroma of good Arabica-based grocery store coffee. It even reminded me of some of the better Paulig blends. There was a tiny hint of the ”Greek” funk in there as well, but it definitely stayed in the background. Quite delightful!

The coffee itself was very easy to work with. While the ground product looked almost identical to the Artukbey powder I’ve been enjoying, it was a lot easier to mix with water than it’s Turkish sister blend. It produced a nice, uniform crema, too.

The taste was very much like the bag aroma. Good, basic Arabicas were the star of the show. There was also a hint of that traditional Greek ”thing” that is so hard to describe. However, it never got as strong as in, say, ΠΑΡΑΔΟΣΙΑΚΟΣ / Traditional Blend from Coffee Island—another Greek blend I like very much. All in all, it felt like I was having a good, basic grocery store Arabica with a Greek twist. Well, that’s exactly what this blend is about. I found it to be a very good pick-me-up in the morning.

Obviously, Loumidis Papagalos is not a high-end gourmet blend. But what it does, it does really well. Also, it is ”normal” enough to be enjoyed by anyone, and yet ”Greek” enough to give you a good picture of what traditional Greek coffee tastes like.

I’m definitely going to get some more from Gran Delicato! Maybe, as a consequence, my kids will get to sleep longer as well.

Turkish coffee from Artukbey!

One of my Iraqi friends brought me this: Sade Dibek Kahvesi from Artukbey, the Turkish coffee company. Fantastic, thank you!

I should probably ask my friend who speaks Turkish, but I think ”Sade Dibek Kahvesi” means ”plain coffee.” This coffee is supposed to be brewed in a cezve (or briki, or ibric, depending on where you are). That’s why it’s ground super fine. I tried to do some research, but I couldn’t find any information on the ingredients. Judging by the bag aroma, I think it’s mostly, if not all, Arabica. But then there’s also the familiar funk you get from Turkish and Greek coffee. I honestly don’t know what it is. (If you do, please tell me!) Someone told me the smell comes from the way the beans are processed. The word is there is some mold in the coffee. I’m not sure if this is true, but the coffee certainly smells like that. In my opinion though, it’s not unpleasant at all. The more I tried to analyze the aroma of the ground coffee, the more I thought it smelled like salted licorice. Quite interesting!

I actually bought my first cezve in order to enjoy this coffee. I admit that it has taken me some time to learn the Turkish method of brewing coffee, but I think I’m getting close. I’ve found the right coffee-to-water ratio, and the right amount of heat. I can get a pretty nice crema, too. However, I’m no expert. That’s why I’ll just give you some initial impressions.

I liked this coffee very much.

I tried to make it with some sugar, as is customary in Turkey. It was OK. But since I don’t have a sweet tooth, I usually left the sugar out, and enjoyed the ”plain coffee” taste. It was strong and flavorful, but ”medium” enough to enjoy any time of the day. It was pretty basic, but in a very good way. It just worked for me every time.

All in all, it was a very pleasant experience. It made me want to learn more about Turkish coffee. Artukbey Sade Dibek Kahvesi is a product I would definitely want to try again!