Coffee tasting is a fun way to learn about world cultures. Coffee drinking is a social tradition in many cultures, and Arabic coffee is no different. On the stovetop, a briki is being used to boil coffee. Once ready, it’s served in an ornate coffee pot called a dallah. Cardamom and strong, unsweetened Arabic coffee are typical servings.
The matriarch or patriarch of Arabic families teaches this technique rather than providing a detailed recipe with precise measurements. Measure the coffee with a “heaping spoonful” and the water with the serving cup. We’ll explain how to make Arabic coffee at home.
What You’ll Need
- Three tablespoons ground Arabic coffee beans
- 3 cups water
- One tablespoon of ground or crushed cardamom
- 5-6 whole cloves (optional)
- A pinch of saffron (optional)
- One teaspoon of rosewater (optional)
- Coffee grinder (optional)
- Tablespoon
- Dallah, saucepan, or Turkish cezve
- A stove
- Demitasses (or regular size if you prefer)
- A serving plate
- Dates or other sweets (optional)
Guided steps on how to make Arabic coffee
1. Buy Arabic coffee
You can buy ground coffee or whole, roasted beans. Look for light to medium-roasted Arabica beans. Arabic coffee blends with spices are sold online in some specialty coffee shops. Although you cannot customize the ratio to your preferences, this might be a practical way to obtain the flavor of Arabic coffee.
Quick Fact: Alternatively, you can buy Arabica coffee beans that haven’t been roasted and roast them yourself.
2. If the coffee is not already ground, grind it.
The grinder at the supermarket can be used, or you can use your own at home. Some advise using a coarse grind, while others recommend creating an excellent, powder-like effort. Try different things to see what you like.
3. Crush the cardamom pods
You can use a spoon or a mortar and pestle to do this.
4. Grind the cardamom seeds
Seeds should be removed from pods and ground. Make a powder.
5. Preheat a thermos
As is customary in the Middle East, if you want to serve the coffee from a thermos, please fill it with boiling water to preheat it immediately.
6. Heat the water in the dallah
Boil all 3 cups of water on medium heat. Turkish cezve or a saucepan can be used in place of a dallah if you don’t have one.
7. After 30 seconds, take the dallah off the heat.
Please give it a moment to stand and slightly cool. Please turn the burner’s heat down to low in the meantime.
8. Return to the stove after adding the coffee to the water.
Stirring the coffee is unnecessary because the boiling process already mixes the coffee grounds with the water.
9. Let the coffee brew on low heat.
After 10 to 12 minutes, the foam will accumulate on the pot’s surface.
Please do not let the coffee boil because doing so will cause it to burn. The dallah should be taken off the stove if it starts to boil. Before putting the dallah back on the burner, could you reduce the heat?
10. Turn the stove off and let the pot settle for a minute
Please remove the pool as soon as possible if you have an electric stove that takes a while to cool.
11. Remove the pot from the stove and let the foam settle
Add the cardamom after the foam has diminished in level.
Now would be the time to add a few if you use gloves.
12. Reheat the coffee to a simmer.
The foam produced by this procedure will be identical to that produced by the earlier steps.
13. Remove the coffee from the heat and set aside for 5 minutes.
It will take a little while for the grounds to level out.
14. Prepare your thermos
Empty the preheating water that was boiling. Add saffron and rosewater to the empty thermos at this time if you are using them.
15. Until the grounds emerge, pour the coffee into the thermos.
Stop pouring once the coffee starts to contain beds. The bottom of the dallah will still have some coffee with settings in it. You can use a filter to pour the coffee through if you want. It is not necessary to do this step, but it does catch the coffee sediment and spices.
16. Let the coffee steep for 5 to 10 minutes, then serve
Use little cups on a serving plate for a classic presentation. The small cups are typically filled at most halfway. Although Arabic coffee is typically made without sugar, it is served with a sweet treat, such as dates.
Arabic coffee does not have milk added. Keep in mind that light roasts, in particular, taste best without milk if you prefer to add it to yours.
Is Arabic Coffee Stronger than Espresso?
Espresso is stronger than Arabic coffee. Why? One study found that Arabic coffee contains 4 milligrams of caffeine. Another study found that one shot of espresso contains 63 milligrams of caffeine. Double espresso has 125 milligrams.
Caffeine determines how full a coffee cup can be. One cup of coffee may have anywhere from 70 to 95 milligrams (mg) of caffeine, depending on the brand.
Arabic coffee has an average amount of caffeine compared to other types, placing it in the middle. It’s just right; neither too high nor too low describes it. Suppose you put it next to espresso.
In that case, you’ll notice that other types of coffee contain more caffeine. Therefore, Arabic coffee does not have the most caffeine. It is safe to say it’s subdued.
Conclusion
In conclusion, Arabic coffee is a delectable and satiating beverage in equal measure. It can make you feel rejuvenated with its rich taste and aroma. It is possible that Arabic coffee is what you need if you are looking for a fresh take on your morning joe and want to try something new.
