Qahwa Arabi — Print Recipe — The Culinary Codex

A pale golden coffee brewed from lightly roasted beans perfumed with cardamom and saffron, served in tiny handleless cups. This is the drink that defines Saudi hospitality and opens every gathering.

Ingredients

3 tbsp lightly roasted Arabic coffee beans, coarsely ground
4 cups water
1 tbsp ground cardamom
Pinch of saffron threads
2 cloves (optional)
1 small piece dried ginger (optional)

Instructions

1 Bring water to a boil in a dallah or small saucepan. Remove from heat and add the coarsely ground coffee.
2 Return to heat and bring to a gentle boil. Reduce heat and simmer for 10 minutes, allowing the grounds to steep fully.
3 Add ground cardamom and saffron threads. Simmer for another 5 minutes until the coffee turns a pale golden color.
4 Remove from heat and let the grounds settle to the bottom of the pot for 2 minutes undisturbed.
5 Pour carefully into the dallah for serving. The coffee should be clear, golden, and intensely aromatic with cardamom.
6 Serve in small finjal cups, filling only one-third full as per tradition. Accompany with dates and Saudi sweets.

Did You Know?

In Saudi culture, the way coffee is poured communicates volumes — a full cup is an insult, while a cup filled one-third full is a sign of warmth and respect.