Arabic Coffee Recipe

Crack cardamom

Lightly crush the cardamom pods with the flat side of a knife or mortar and pestle to expose the seeds. Break the cloves in half so they release more flavor.

Measure the coffee: use 3 tablespoons of coarsely ground Arabic/Turkish-style coffee for 2 cups (about 480 ml) of water for a medium-strength brew.

Combine water and spices

Pour 2 cups cold water into a small heavy-bottomed pot or a traditional dallah/cezve (ibrik). Add the crushed cardamom pods and broken cloves. If you prefer no whole spices in the cup, you can place the spices in a small piece of cheesecloth and tie it, then submerge it in the water.

Add coffee and sugar

Place the pot over medium heat. Add 3 tablespoons of coarsely ground Arabic coffee and 1 teaspoon sugar (adjust to taste). Do not stir aggressively once the coffee starts to warm; a gentle stir to combine is fine.

First rise (foam)

Watch the pot closely. As it heats the coffee will begin to foam and form a thick crema at the surface. Just before it boils and spills over, remove the pot from heat. Skim a small spoonful of the foam and reserve it for topping the cups.

Second simmer

Return the pot to low heat and allow the coffee to slowly come up to a gentle simmer again—do not let it boil vigorously. Remove from heat once it begins to foam a second time. Repeat a third gentle heat cycle for a more developed flavor if desired (traditional Arabic coffee often undergoes 2–3 brief heat cycles).

Optional flavoring: stir in 1 teaspoon rose water off the heat if using, then let the coffee sit for 1 minute to allow grounds to settle.

Allow the pot to rest for 30–60 seconds so the grounds settle to the bottom. If you used a spice sachet, remove it now.

Pour gently into small Arabic coffee cups (finjan), aiming to include the reserved foam in each cup. Pour slowly to leave most grounds behind in the pot. If the brew is too strong, add a splash of the extra 1/4 cup cold water to the pot and stir gently before pouring.

Garnish each cup with a pinch (about 1/8–1/4 tsp) of ground cardamom if you like. Serve immediately alongside dates or small sweets.