How to Easily Brew Arabic Coffee (Saudi Qahwa)

Last updated on May 29th, 2025 at 03:49 pm

Ever wondered what makes Arabic coffee so special?

I didn’t get it until one weekend when visiting my friend Khalid in Riyadh. We sat down in his living room after dinner, and he brought out a tall, elegant dallah with the most fragrant coffee I’d ever smelled.

Golden, spiced, and poured into tiny cups that barely covered the bottom. It felt completely different than my quick espresso shot, more like a ritual.

We weren’t rushing. We sipped, we talked, and he explained why cardamom mattered, why the finjan shouldn’t be filled all the way, and how shaking the cup means you’re done.

Honestly, I left with a new appreciation. Not just for the delicious coffee, but for the whole experience.

In this guide, I’ll walk you through how to brew authentic Saudi Qahwa at home, from the traditional ingredients and tools to each step of the process and the cultural etiquette that turns this coffee into a gesture of hospitality. So let’s start brewing!

What Is Arabic Coffee (Saudi Qahwa)?

If you’ve ever been served a small golden cup of steaming, pale-colored coffee in the Middle East, there’s a good chance it was Saudi Qahwa.

This isn’t your average espresso shot or French roast. Qahwa (also spelled gahwa) is a traditional Arabic coffee made with lightly roasted Arabica beans and infused with cardamom.

Sometimes saffron, cloves, or even dried rose petals, depending on the region.

Arabic vs Turkish Coffee

What sets Saudi Qahwa apart from something like Turkish coffee or espresso is both its preparation and its flavor. There’s no thick layer of foam or fine grounds settling at the bottom.

It’s brewed more like a tea, with a golden hue, no sugar, and a distinct cardamom-forward profile that’s almost herbal. The goal isn’t to be strong or super caffeinated. Instead, you get a smooth and fragrant coffee.

It’s also traditionally served in a dallah (Arabic coffee pot) and poured into small cups called finjan, just one-third full at a time.

And here’s the best part:

Qahwa is almost always served with dates or sweets. I remember the first time my friend served this coffee. He handed a tiny cup and a plump Medjool date, and I immediately loved the ritual behind everything.

Step-By-Step Arabic Coffee Recipe

Brewing Saudi Qahwa at home might sound intimidating at first, but once you try it a couple of times, it becomes an easy ritual. What I love most is how the aroma of cardamom fills the kitchen.

Anyway, don’t worry if you don’t have all the traditional tools. You can absolutely adapt with what you have.

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Equipment

• A dallah (the traditional Arabic coffee pot), or just a regular saucepan
• A finjan, or any small cup that doesn’t hold more than a few sips
• Mortar and pestle or spice grinder for the cardamom
• A fine strainer or mesh sieve to remove grounds and spice bits

Ingredients

  

• Light roasted Arabic coffee beans (definitely not your dark, oily espresso kind)
• Green cardamom pods, lightly crushed—this one’s non-negotiab
• Optional spices: saffron, cloves, cinnamon, or dried rose petals
• Filtered water, always better than tap to avoid messing with the flavor

Instructions

 

• Roast and Grind the Coffee (If Needed): If you’re starting with green beans (props to you!), you’ll want to roast them until they’re a blonde or light golden brown—definitely not dark like French or Italian roast. Then grind them to a coarse texture, similar to what you'd use for a French press. Too fine, and your coffee will be muddy.
• Boil the Water: Pour about 3 cups of filtered water into your dallah or pot and bring it to a gentle boil. No need for rapid bubbling—just a steady simmer will do.
• Add Ground Coffee: Once the water’s hot, stir in 2 to 3 tablespoons of ground coffee. Turn the heat down and let it simmer gently for 10–15 minutes. You’ll notice the color deepening, and the smell? It’s unreal.
• Add Spices: Now’s the fun part. Add your crushed cardamom pods and any optional spices you like—just a pinch of saffron, 1–2 cloves, or a tiny bit of cinnamon if you’re feeling creative. Let it simmer another 5–10 minutes, stirring occasionally.
• Strain and Serve: Strain the coffee into a thermos or a second dallah to separate the grounds and spice bits. When serving, pour just a small amount—about ⅓ of a finjan cup—and offer it warm. It’s traditional to serve elders first, and always with your right hand.

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Notes

One tip I’ve learned? Let the coffee rest for 3–5 minutes before pouring. It allows the grounds to settle and the spices to bloom, making for a smoother cup.

Pro Tips for Brewing the Perfect Qahwa

If you’ve made Saudi Qahwa once or twice and felt like something was missing, don’t worry. These tips might seem small, but they’ll take your Arabic coffee from “meh” to mashallah in no time.

1 – Use Fresh Cardamom

Cardamom is the soul of Qahwa, so using fresh pods is non-negotiable. Saying that, I don’t recommend pre-ground stuff in a jar, because it loses its aroma fast.

You should look for green cardamom pods at Middle Eastern or Indian grocery stores. They should be firm, vibrant green, and slightly sticky when you crush them (a good sign of natural oils).

I usually buy whole pods in bulk and grind them right before brewing using a mortar and pestle. Your nose will know the difference.

2 -Don’t Boil the Coffee

This one tripped me up early on. I figured boiling would bring out more flavor. Nope. It actually cooks off the delicate aromatics and makes the brew harsh.

For this reason, keep it at a gentle simmer, just tiny bubbles around the edge and not a rolling boil. You want the spices and coffee oils to mingle gently, rather than wrestle with each other.

3 – Use the Right Coffee Beans

You want something light-roasted, clean-tasting, and ideally single-origin. Two of my go-tos:

• Koa Coffee (Hawaiian Kona Arabica) – It’s smooth, light-bodied, and has subtle notes of honey and citrus. This coffee is perfect for letting the cardamom shine through without overpowering.
• Volcanica Coffee Ethiopian Yirgacheffe – A little fruitier, with floral notes that pair beautifully with saffron and cloves if you go that route. It’s also a great bean for slow brewing in general.

Note: If you want to explore other Arabica coffee brands to try, check out this guide here: “11 Best Arabica Coffee Brands.”

Arabic Coffee Etiquette & Traditions

After spending some time chatting with a friend from Riyadh over a few cups of Qahwa, he walked me through the etiquette and honestly, it made the whole experience feel deeper.

I realized this wasn’t like drinking my quick espresso shot. Instead, every small gesture has meaning, and once you know the “rules,” you start to appreciate it even more.

First up: serve elders and guests first.

In Saudi culture (and throughout the Gulf), age and status matter when serving Arabic coffee. The eldest or most respected person in the room gets served first (no exceptions). It’s a way of showing honor and humility.

Always hold the finjan with your right hand.

Using your left hand is considered rude, especially in formal or traditional settings. I almost messed this one up the first time, but thankfully my host gently corrected me.

And when you’re done drinking? Give the cup a gentle shake.

Yep, a little wrist twist. This signals that you’ve had enough. Otherwise, your host might keep refilling it. That’s the thing: refilling the cup is part of hospitality. So you have to speak nonverbally to pause it.

Notes: These small acts might seem minor, but together they turn a simple cup of Qahwa into a moment of connection and care. If you ever get invited to someone’s home in the Gulf, knowing this stuff will go a long way.

Common Variations of Qahwa Across Regions

The ingredients, spices, and sweetness levels shift depending on where you are in the Arabian Peninsula. Each version brings its own twist on tradition.

Emirati Qahwa

The combination of saffron and dried rose petals gives it this fragrant, almost floral depth that lingers long after the last sip. It’s light in body but rich in aroma. If you’re into more perfumed brews, this one’s a must-try.

Omani Qahwa

Often they add cinnamon to balance the bitterness, and in some cases, a bit of sugar gets mixed in too. When I first tried it, I remember thinking, “Okay, this could easily replace dessert.” It’s comforting, smooth, and pairs beautifully with Omani halwa or dates.

Yemeni Qishr

Instead of roasted coffee beans, they brew them with dried coffee husks (qishr), ginger, and sometimes cinnamon or clove. So you get a spicier and lighter coffee than regular Qahwa. I say, it kinda feels more like tea than coffee.

Pairing Suggestions

If you ask me, the pairings you serve with it can make or break the whole experience.

Fresh dates

They’re naturally sweet and sticky, which makes them the perfect counterbalance to Qahwa’s bitterness, especially when the coffee’s made without sugar.

I once brought out a plate of dates stuffed with almonds, and even the pickiest guest had seconds. Also, dried figs or apricots work great if you want more variety on the tray.

Baklava

That flaky pastry, filled with nuts and soaked in syrup, hits just right after a few sips of cardamom-heavy coffee. I had a friend once serve Qahwa with maamoul cookies (date-filled semolina shortbread), and I’m still thinking about it.

Lightly salted nuts

Pistachios or almonds work pretty well, especially. I’ve seen some folks serve roasted chickpeas or sesame crackers too. Nothing too bold; just enough to give your mouth something to nibble between sips.

Last Thoughts

If you’ve got any questions or a tip or regional twist you’ve picked up along the way, feel free to drop it in the comments. I’d love to hear how you make your Qahwa and who knows, your version might inspire someone else’s next brew.