How to Make Arabic Coffee—Qahwa
Arabic coffee, or qahwa, is perfect for a morning and an afternoon boost. Its warm, spiced notes awaken the senses and provide a kick of energy without the heaviness of strong, dark coffee. It is also great after a meal or during social gatherings; it aids digestion and adds a touch of tradition to even the most lavish spreads, and it often turns into lighthearted fun as guests flip their cups for an impromptu fortune reading.
Ready in 10 minutes
Serves 3-4 people
5 Min Prep Time
Tips
After adding the ground coffee to the water, bring it to a boil—but watch closely! Arabic coffee foams and rises quickly, and if left unattended, it can overflow and spill all over the stovetop.
Ingredients
- 2 cups water
- 4 tsp of ground coffee
- ½ tsp Cardamom (optional)
Preparation
- Pour 3 cups of cold water into a jazveh (traditional Arabic coffee pot) or small saucepan.
- Stir in the ground Arabic coffee and bring to a gentle boil over medium heat.
- Remove from heat. Stir in the ground cardamom (optional).
- Pour the coffee carefully into small finjan cups (without stirring the settled grounds).
- Pour the coffee carefully into small finjan cups (without stirring the settled grounds).
- Serve hot, accompanied by a glass of water on the side.
