In every cup of Arabic coffee or how we say in Arabic “Qahwa”, there's a narrative that unfolds with each sip—a tale of hospitality, warmth, and tradition that transcends time and culture. I've dedicated myself to sharing this cherished beverage with the world, blending the finest Arabic coffee beans with spices to create a symphony of flavors that pay homage to our rich heritage.
Start with the freshest Arabic coffee beans. The quality of the beans is paramount, as it sets the foundation for the rich, full-bodied flavor that defines Arabic coffee.
Next, the spices. Cardamom takes center stage, its floral, citrusy notes complementing the rich flavor of the coffee. At Medina Coffee, we hand-grind the cardamom pods, a labor of love that results in a spice that's vibrant and aromatic. A hint of cinnamon adds depth, while a touch of saffron lends a golden hue that's as visually stunning as it is flavorful.
The brewing process is where the magic unfolds. Using an electric dallah, a long-handled pot synonymous with Arabic coffee, water is brought to a gentle simmer, never boiled, to prevent scalding the coffee and preserve its delicate flavor. The coffee and spices are added, left to steep and infuse the water with their essence. At the very end you may add rose water and allow your qahwa to settle before serving.
The final touch is presentation. Arabic coffee is served in small cups called finjan, symbolizing generosity and hospitality in Arab culture. The coffee is poured in a steady stream from the dalla, creating a frothy layer known as the "hathaf," a sign of a well-brewed cup and a delight to behold.
As you savor each sip of this perfect Arabic coffee, join Medina Ilyas in a journey through time and tradition. Let its warmth envelop you, its flavors transport you, and its story become a part of your own. Raise your cup, or as we say in Arabic, "saha," to a beverage that's as rich in history as it is in taste.
INGREDIENTS (for 1L dallah):
- 1000 ml water
- 5 tablespoons of freshly ground Arabica coffee
- 1 tablespoon of ground cardamom
- A pinch of saffron
- A pinch of cinnamon or a cinnamon stick
- 1 tablespoon of distilled rose water (optional)
- Dates or halwa (optional; to be served with coffee)
INGREDIENTS (for 400ml dallah)
- 400 ml water
- 2 tablespoons of freshly ground Arabica coffee
- ½ tablespoon of ground cardamom
- A pinch of saffron
- A pinch of cinnamon or a cinnamon stick
- ½ teaspoon of distilled rose water (optional)
- Dates or halwa (optional; to be served with coffee)
MATERIALS
Wooden spoon or cinnamon stick to stir the liquid
Measuring spoon
Coffee pot or electric dallah (Arabic coffee machine)
Traditional Arabic coffee cups
BREWING METHOD
- Gently warm the water in the pot or dallah over a gentle heat and add the saffron so that it floats on the surface.
- When the water starts to bubble gently, add the ground coffee and ground cardamom.
- Stir the liquid gently using a wooden spoon until the coffee begins to boil and release its spiced aroma.
- Once the coffee begins to boil strongly, remove it from the heat and let it rest for a moment.
- Return the pot to low heat for 5 more minutes.
- Add cinnamon and keep the pot on low heat for an additional 2-3 minutes.
- Remove the pot from the heat, add rose water and allow the liquid to stand for 5 minutes to calm its heat and settle before serving. Arabic coffee should never be so hot as to burn your tongue or require you to blow across its surface to cool it down.
- Serve the coffee in traditional Arabic coffee cups with fresh dates or halwa for an authentic Arabic experience.
