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arabic coffee recipe

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.

Video

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.