Kahve

Al Ameed Coffee opened its first small shop in 1973 in Jordan with the mission of creating a perfect cup of Turkish coffee that will be irresistible to whoever tries it. Slowly but surely the passion and expertise paid off as Al Ameed Coffee became an established and popular brand both locally and internationally. They have been awarded the ISO 9001:2008 certification for our high standards of management and production.

Ground coffee is what brewed coffee is made of. It's made up of ground coffee beans, much like flour is made of wheat and maize is made of corn. You use ground coffee like you would use a tea bag: add hot water to it, let it steep for a few minutes, then strain and drink.

Ground coffee is what brewed coffee is made of. It's made up of ground coffee beans, much like flour is made of wheat and maize is made of corn. You use ground coffee like you would use a tea bag: add hot water to it, let it steep for a few minutes, then strain and drink.

Though similar to coffee in neighboring countries sometimes referred as Turkish coffee, Lebanese coffee is slightly different in terms of beans, roasts, and grinds. Whereas other countries such as Syria use orange flower water or musk to ornate coffee cups with enriching flavors, some Lebanese add Cardamom to enjoy a special spicy taste. 100% Pure Arabica Coffee Beans

The traditional flavor grinded in stone meets the real mastic from Chios. The story of coffee is rewritten with the most valuable product of the “neighboring island”. Kahve, which preserves the freshness of the coffee beans with its special roasting process; It combines the fresh and relaxing aroma of mastic and its natural flavor with Turkish Coffee.

Espresso is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water (about 90 °C or 190 °F) is forced under 9–10 bars (900–1,000 kPa; 130–150 psi) of pressure (expressed) through finely-ground coffee beans. Espresso coffee can be made with a wide variety of coffee beans and roast degrees. Espresso is the most common way of making coffee in southern Europe, especially in Italy, Spain, Portugal, Switzerland, Southern France and Bulgaria.