Arabic coffee: Unraveling the rich blend of tradition and aroma at home

This unique beverage, Arabic coffee, is made from freshly roasted green coffee beans from Arabia and claims a deep taste and aroma. Its preparation traditionally is more than just a process; it is a ceremony performed in front of guests. It represents an essential aspect of Arabic hospitality, to show respect and welcome guests.

The process begins by placing coffee beans on a flat, iron skillet that roasts over an open fire. After roasting, the beans tumble into a copper mortar, referred to as a hawun, where they are crushed with a copper pestle. The brewed concoction is then poured into a smaller pitcher, known as a dalla al-mizaj. From here, the coffee pours into small cups, called findjan. These small, cylindrical cups, often without handles, radiate a unique character.

Arabic coffee is strong, unsweetened, and slightly bitter. At times, it is served with added cardamom or other spices, providing an extra kick. Tradition calls for dates to be served alongside the coffee. They are a traditional Arab delicacy and complement the beverage perfectly.

Ingredients:

                      
• 3 tablespoons of ground coffee
• 3 cups (24 fl oz) of water
• 1 tablespoon of ground or crushed cardamom
• A pinch of saffron (optional)
• 5-6 whole cloves (optional)
• 1 teaspoon of rose water (optional)

Procedure:

      
1. Heat the water in a saucepan over medium heat. After it reaches boiling point, remove from the stove for about 30 seconds.
2. Add the coffee to the hot water, then return the saucepan back on the stove, but now over low heat.