How to Make Arabic Qahwa (The Coffee You Didn’t Know You Needed!)
Alright, coffee lovers, let’s talk about something way cooler than your average cup of joe—Arabic Qahwa. This isn’t your regular dark, syrupy espresso or your frothy cappuccino. Nope. This is a beautifully light, spiced, and super aromatic Middle Eastern coffee that’s been around for centuries. And honestly? It deserves way more attention than it gets.
Not only does it taste incredible, but making it is kind of a whole ritual—one that makes your kitchen smell like a spice bazaar (in the best way possible). So, if you’re down for trying something new (and impressing your friends with some cultural knowledge), here’s how you can make your own Arabic Qahwa at home.
What Makes Arabic Qahwa Special?
First things first—the beans. Unlike the dark roasted coffee most of us are used to, Qahwa is made from lightly roasted (almost greenish) coffee beans. This keeps the flavor more delicate and lets the spices shine. Speaking of spices, cardamom, saffron, and sometimes cloves are added, making it smell like a dream.
And here’s the thing—it’s traditionally served without sugar! But don’t worry, it’s usually paired with dates or sweet treats to balance out the bitterness.
What You’ll Need
Ingredients:
✔️ 3 cups water
✔️ 2 tbsp lightly roasted Arabica coffee beans, ground coarsely (other coffee beans also works).
✔️ 4-5 cardamom pods, lightly crushed
✔️ A pinch of saffron (fancy, I know)
✔️ 1 clove (optional, but highly recommended)
✔️ 1 tsp rose water (trust me on this)
Tools:
☕ A small pot (or a traditional dallah if you wanna be extra authentic)
☕ A fine mesh strainer
☕ Some small cups (aka finjaan, but no pressure if you just use a normal mug)
How to Make It?
1. Heat up the water
Pour your water into a pot and bring it to a gentle boil. You don’t need it aggressively bubbling like a witch’s cauldron—just a nice, controlled simmer will do.
2. Add the coffee
Dump in the coarsely ground coffee and let it simmer for 10 minutes. No stirring needed—just let it do its thing.
3. Add the spices
Now for the magic! Toss in the crushed cardamom pods, saffron, and clove. Let it simmer for another 5 minutes so the flavors can really infuse into the coffee.
4. Strain and serve
Take it off the heat and strain it into your serving pot or cups. If you’re using rose water, add a few drops now and give it a gentle swirl.
5. Enjoy!
Arabic Qahwa is always served in small cups, and only filled about halfway (don’t ask why, it’s just the tradition). Pair it with dates or some kind of sweet pastry to really complete the experience.
A Few Fun Facts & Tips
💡 Traditionally, you shake your empty cup to signal that you’re done. If you don’t shake it, your host might keep refilling your cup forever. (You’ve been warned.)
This coffee is packed with antioxidants (so, like, basically a health drink?).
It’s low in caffeine, so you can enjoy multiple cups without bouncing off the walls.
And that’s it! Super simple, ridiculously aromatic, and totally worth trying. If you make it, I promise your kitchen will smell amazing—and you’ll feel at least 20% fancier drinking it. Enjoy! ☕✨
