Traditional Arabic Coffee (Qahwa)

Traditional Arabic Coffee (Qahwa) Recipe

Arabic coffee, known as Qahwa, is a cherished beverage in Middle Eastern cultures. It is renowned for its rich flavor and aromatic profile, which showcases the natural taste of the coffee beans. This traditional preparation is a ceremonial delight, perfect for intimate gatherings or relaxing moments.

Ingredients

💧 100ml Room Temperature Water
☕ 5-6g Medium Roast Coffee, finely ground (Choose from brands: Kurukahveci Mehmet Efendi, Kahwati Istanbul Blend, DER-FRANZ, Alameed, Cafe Najjar, Sahin Special Blend, Hafiz Mustafa 1864, Özerlat)
🍬 1/2 Tsp Sugar, optional
🌿 1 Small Piece Mastic, if spiced
🌱 1 Green Cardamom Pod, if spiced
🥄 Pinch Nutmeg, if spiced

Instructions

1- Prepare the Water:

• Measure 100ml of room temperature water using a small serving glass.

2- Prepare Your Coffee Pot:

• Pour half of the measured water into a Café Olé Stainless Steel Turkish Coffee Pot (Cezve/Ibrik).

3- Add Coffee and Sugar (Optional):

• Add 5-6 grams of finely ground coffee into the pot with the water.
• Add 1/2 teaspoon of sugar for a sweeter brew, if desired.

4- Initial Stirring:

• Stir the coffee and water mixture for about 15 seconds until all coffee lumps are dissolved.

5- Add Remaining Water & Stir Again:

• Pour in the remaining water and stir well to ensure even distribution for the coffee grounds and a creamy texture.

6- Heat on Stove:

• Place the pot on a medium heat, using the smallest ring for a gas stove or centering on an electric cooktop.

7- Early Stirring:

• Stir the mixture every 15 seconds for the first 30 seconds of heating.

8- Brew Silently:

• Let the coffee brew without stirring.
• Keep an eye as the foam starts forming.

9- Watch for Foam:

• After 3-4 minutes, a layer of foam will form.
• Carefully listen for a quiet simmer or observe as foam rises.

10- Remove from Heat:
- As soon as the foam starts to rise, remove the pot from the heat to avoid boiling and splitting the coffee.

11- Serve:
- Pour the coffee steadily into small double-walled glass cups (Villeroy & Boch) to preserve the foam.

Prep Time: 5 minutes
Brew Time: 4 minutes
Total Time: 9 minutes
Servings: 1 serving
Calories Per Serving: Nutrition facts are typically not available for traditional Arabic coffee, as it mainly consists of water and coffee.
Equipment: Café Olé Stainless Steel Turkish Coffee Pot (Cezve/Ibrik), Small double-walled glass cups (Villeroy & Boch), KRUPS Coffee Grinder (if grinding at home), Standing electric or gas stove

Cooking Tips

• Use extremely fine coffee grounds, akin to flour, for best results.
• Avoid boiling to preserve flavor and texture; the foam rising is your cue.
• Experiment with spices like mastic, cardamom, or nutmeg for a personalized touch.
• Maintain a steady pour to keep the crema intact during serving.

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Traditional Arabic Coffee (Qahwa)