Name: Casablanca | Moroccan Cuisines Moroccan Spiced Coffee Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 3 tbs freshly ground medium or fine-roast coffee; 600 ml water; 1 tsp ground cinnamon; 1 tsp ground cardamom; 0.25 tsp ground ginger; 0.125 tsp ground cloves; 0.125 tsp ground nutmeg; 2 tbs granulated sugar; 1 tsp orange zest (preferably organic); 2 to taste whole cardamom pods (for garnish); 60 ml heavy cream or evaporated milk

Method

Prepare Spice & Sugar Blend

Combine ground cinnamon, ground cardamom, ground ginger, ground cloves, ground nutmeg, granulated sugar, and orange zest in a small bowl. Stir until evenly mixed. This blend will be added to the coffee while brewing so flavors infuse.

Brew Moroccan Spiced Coffee

Measure and heat water

Bring 600 ml of water to a near boil in a kettle or small saucepan. Remove from heat once it reaches a rolling boil, then let sit 15–20 seconds so it cools slightly (target temperature ~93–96°C).

Combine coffee and spice blend

Place 3 tablespoons of freshly ground coffee in a heatproof coffee pot, cezve, or a small saucepan. Add the prepared spice & sugar blend (all of it). Stir the dry mix into the coffee so the grounds are coated and sugar begins to integrate.

Start infusion

Pour about 150 ml of the hot water over the coffee-spice mixture to bloom it. Stir gently to saturate the grounds and dissolve some sugar. Let bloom for 30–45 seconds to release aromatics.

Finish brewing

Slowly pour the remaining hot water (about 450 ml) into the pot. Place the pot over low-medium heat and bring to a gentle simmer — do not allow a violent boil. As it warms, foam will form at the surface. When foam rises to the top and nearly reaches the rim (after ~2–3 minutes), remove from heat once or twice to prevent overflow, letting it subside between rises. This gentle simmer/extraction should take about 3–4 minutes total after adding water.

Settle grounds

Remove the pot from heat and let it sit for 1–2 minutes so grounds settle to the bottom. If you prefer a clearer cup, spoon out some surface foam into serving cups and pour slowly to leave most grounds behind. Alternatively, strain through a fine-mesh sieve or a coffee filter into a separate warmed container.

Finish & Serve

Divide the brewed coffee among 3–4 small cups (this recipe yields strong, concentrated coffee). If using, add a small splash (about 1–2 tablespoons / 15–30 ml) of heavy cream or evaporated milk to each cup for a silkier mouthfeel, or serve black. Garnish with a whole cardamom pod or a light dusting of cinnamon if desired.

Taste and adjust sweetness or spice by offering extra sugar or a pinch of ground cinnamon at the table. Serve immediately while hot.