Arabic Coffee (Qahwa)
Golden hospitality — warmth, spice, and generosity.
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Brew Ratio: 1 : 12 Yield: 2–3 cups Time: ~20 min
Water Temp: Boiling, then simmer
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INGREDIENTS
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4 tbsp Arabic coffee (light roast, finely ground)
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500 ml water
Optional (during brew):
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3–4 cardamom pods
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2 cloves
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A few saffron strands
Optional (in serving pot):
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Extra cardamom pods
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Saffron or rose water
EQUIPMENT
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Dallah or saucepan
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Thermal serving pot
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Fine sieve or strainer
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METHOD
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Combine Water & Coffee – Add coffee and water to a dallah or saucepan.
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Add Spices (Optional) – Include cardamom, cloves, or saffron for enhanced aroma.
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Boil & Simmer – Bring to a gentle boil, then simmer for 15 minutes on low heat.
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Rest (5 min) – Remove from heat and allow grounds to settle.
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Prepare Serving Pot – Add optional rose water or saffron to the thermal pot.
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Strain & Serve – Pour brewed Qahwa through a fine sieve into the pot and serve hot in small finjan cups.
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FLAVOR NOTES
Fragrant, spiced, and elegant — with notes of cardamom, saffron, and floral sweetness.
A cup of tradition symbolizing warmth, respect, and connection.
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