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Photo : Yafandem.com
Cairo · Zamalek, Maadi, Tagamoa
The specialty coffee wave
In five years, Cairo has gone from instant coffee to single-origin filter — and the roasters are Egyptian.
€€ Mid-range
A generation of Cairo roasters has tipped the city: beans sourced in Ethiopia, Kenya or Yemen, pour-over methods, baristas trained locally. The movement clusters in Zamalek, Maadi and New Cairo, and it is changing a century-old habit — boiled Turkish coffee remains, but it is no longer alone.
The extra bit
Ask where the bean comes from and when it was roasted: in a good place, you get an answer in three seconds.
Know before you go
Expect three to five times the price of a street ahwa: it is a different product and a different crowd.
