- Coffee
- 20 g
- Water
- 750 g
- Ratio
- 1:37,5
- Grind
- Medium
- Water at
- 100 °C
- Time
- 15 min
Gulf-style qahwa: very lightly roasted coffee boiled with plenty of cardamom and, if you like, saffron and cloves. Golden, fragrant and served in little cups with dates.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialCazoThe oldest and most simple method: coffee and water in a bowl, rest and decantation. It serves for the puchero coffee, the cowboy coffee and even the Turkish.€10–30approx.View on Amazon
- RecommendedPoultryA fine mesh strainer to separate the pores, strain the cold brew or filter cocktails. Cheap and indispensable.€3–15approx.View on Amazon
- Optional0,1 g baseA scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.€15–250approx.View on Amazon
- OptionalManual milling of teethConical teeth and a handle: uniform milling and adjustable for little money. The best investment to improve your coffee.€60–300approx.View on Amazon
- OptionalBreastThe usual electric kettle. It heats up the fast water for almost any method; with a bit of water, it even serves the drip.€15–50approx.View on Amazon
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Method
Bring 750 ml of water to the boil in a saucepan or in the dallah.
Add 20 g of light-roast coffee, lower the heat and simmer for 10–12 minutes, uncovered. Keep an eye on it: it rises at first and can boil over.
12 min
Meanwhile, crush the cardamom in a mortar just enough to split the pods, without turning it to powder.
Take the pan off the heat for 2 minutes so the grounds sink, add the cardamom and the cloves, if using, and simmer again for 2–3 minutes.
3 min
Turn off the heat, add the saffron threads and leave to stand for 5 minutes so the grounds settle.
5 min
Strain through a fine sieve into a dallah or a warmed flask, leaving the grounds in the pan.
Pour with your right hand into small handleless cups, filling them only a third of the way, and offer the dates alongside.
Tips and warnings
Arabic coffee is part of hospitality across the Arabian Peninsula, and UNESCO recognises it as intangible cultural heritage, as a symbol of generosity. In Saudi Arabia and the Gulf people favour this golden, aromatic coffee, heavily spiced and unsweetened; the sweetness comes from the dates. Elsewhere it is roasted darker.
- Customs, broadly speaking: the guest of honour or the eldest is served first, only a little is poured, and the cup is refilled for as long as the guest holds it out. When they have had enough, they give the cup a gentle shake from side to side. It is usual to accept at least one cup.
- The most common mistake is using dark-roast coffee: it comes out bitter and tastes nothing like it.
- If you can't find Arabic coffee, use the lightest roast you have and grind it medium.
- You can buy ready-made blends with the coffee and spices already ground: boil them for 5 minutes and leave to settle.
One last thing
Cardamom, dates and a cup that always gets refilled. If you'd like to return the hospitality, a ko‑fi is the best way.