A Guide to Brewing Traditional Arabic Coffee
By: Kathy Gallo/Arab America Contributing Writer
If you’re tired of lattes and macchiatos, you’ve grown weary of espressos, pour-overs, and French presses and you’re even fed up with a cold brew, you might be on the lookout for something new and refreshing to try. Here’s what you’re looking for, a guide to brewing traditional Arab coffee.
History, culture, and tradition
Anyone who knows even a little about the history of coffee would know that coffee drinking first became popular in the Middle East. Although the plant originated in Ethiopia, it was in Yemen ( a country in the Arab World) where the beans are first recorded as having been roasted and brewed in a similar way to today.
Indeed, it is no coincidence that the more highly prized of the two types of coffee beans now used to make coffee the world over are known as “arabica” beans.
Coffee drinking has deep roots in Arab culture, and to this day, serving coffee to guests retains a deep cultural significance. This ceremonial act of hospitality brings honor to the guest and the host alike.
The Middle Eastern coffee shop, far removed from the image of the Western chains, is also a place where men can meet, smoke, talk, and play games, and is still central to social life across the region.
Perhaps you are interested in Arabic coffee only as a novel and interesting way of preparing a brew, or maybe you are looking to gain a deeper appreciation for Middle Eastern culture through the rituals associated with this revered drink.
Whatever the reason for your curiosity, please read on to discover how traditional Arabic coffee is prepared.
How to make Arabic coffee
Arab coffee is not defined by the type of beans, their origin or the roast. Rather, it is a specific way of brewing that is quite different from the methods you find in fancy modern coffee shops in the West.
To make it, you will need the following:
- Ground Arab coffee – one heaped tsp per small cup (best ground just before brewing)
- Water – 1.5 cups for each cup you want to make
- Cardamom seeds – 1 tbsp
You will also need the following equipment:
- Briq – the traditional pot used for boiling
- Small traditional Arab-style serving cups known as fenjaan (pl.fenajeen)
If you don’t have a briq, a Turkish-style cezve can be substituted. If no fenajeen are available, any small cups can be used as a stand-in.
Here’s how to make it in 7 easy steps:
1. Grind the coffee
For the best results, the coffee should be ground at the last moment just before brewing. This will ensure the flavor at its freshest.
For Arab coffee, you need an extremely fine grind. Espresso grind will do, but if possible, it should be even finer. The problem with this is that if you are using a hand-operated grinder, it’s going to take a long time to grind enough coffee.
Much better is to use a good quality burr grinder that is capable of grinding fine enough for Arab coffee.
Ideally, you should be using light or medium roast arabica beans – you can buy pre-roasted beans or you can roast them yourself at home for more flexibility and control.
2. Grind the cardamom to a fine powder
It is possible to buy pre-ground coffee with cardamom already added, but this won’t give the same delicious results as freshly ground cardamom, and you won’t be able to control its desired amount. It’s much better to buy fresh cardamom, remove the seeds and grind them yourself or pay more money and buy the un-shelled seeds.
3. Heat the water
Put the water in the briq and bring it to the boil on the stove. Once it has boiled, remove from the heat and let it stand for about 30 seconds.
4. Add the coffee and return to the heat
Add the coffee grounds but don’t stir. Return to the heat and just before it begins to boil, reduce to a low heat. Leave on a low heat for around ten minutes.
5. When the foam starts to rise, remove from the heat and add cardamom
After around ten minutes, a foam will form on the coffee and will start to rise. At this point, you should remove it from the heat and let the foam sink back down. Add the cardamom and return to the heat.
6. Remove from the heat and leave to settle
When you place on slow fire, the foam will once again begin to rise. When it reaches the top, remove from the heat and leave to stand. The foam will recede again, and the grounds will settle at the bottom.
7. Serve in the fenajeen
After the coffee has rested for five minutes or so, it is ready to serve. Pour a little into each cup at a time rather than filling each cup to the top. This is because the coffee at the top of the briq is considered the most flavorful and should be shared between the cups.
You should only fill each cup about halfway and not to the brim.
A quick guide to the etiquette of drinking Arabic coffee
In Arab culture, serving and enjoying coffee together is not just about consuming a hot drink, it is an important social ritual; as such, there are several rules of etiquette that should be followed.
- You should never refuse coffee. Even if you don’t like the taste, you should still try to drink a little to honor your host.
- Always accept the coffee cup with your right hand and use the right hand to drink. It is considered impolite to receive the cup in the left hand or to use the left hand to drink.
- When your cup is empty, you should swivel the cup on the table. This lets your host know you’ve finished and are ready to be served more.
- Coffee is served to the oldest first and the youngest last – and to men before women.
- Arab coffee is traditionally served unsweetened, but sweet morsels, traditionally dates but also cakes, are provided to take away the bitterness.
A delicious drink and a cultural ritual
Whether you are just interested in learning about Arab coffee as a new way of brewing coffee or whether you have an interest in immersing yourself in Arabic culture to learn more about Arab customs, sharing the ritual of Arab coffee will surely open your eyes and awaken your taste buds.
Kathy Gallo www.dailycupo.com is a self-declared coffee fanatic who loves drinking and writing about her favorite drink. Nothing gives her more pleasure than brewing coffee for guests in the traditional Arab style as a way of sharing her Arab heritage with her friends.