Arabic coffee and cardamom

Cultural Context

• Arabic coffee, or qahwa, has deep roots in the Arabian Peninsula.
• It is a symbol of hospitality, generosity, and respect.
• Common in Saudi Arabia, the Gulf states, Jordan, and Levant countries.
• Often served during weddings, holidays, and to welcome guests.

Ingredients

• Light to medium roasted Arabica beans (often roasted on-site).
• Cardamom pods (green, freshly ground) are essential.
• Variations may include saffron, cloves, or rose water.

Preparation

1. Roast beans to light/medium level.
2. Grind beans and cardamom together (sometimes separately).
3. Boil water in a dallah (traditional long-spouted pot).
4. Add ground coffee and simmer (not boiled hard).
5. Add cardamom near the end of brewing.
6. Strain and serve in finjan (small handleless cups).

Serving Etiquette

• Always served to the eldest guest first as a sign of respect.
• Cups are filled only one-third full to encourage multiple rounds.
• Guests typically drink 3 small cups; shaking the cup side-to-side signals they are finished.
• Coffee is often accompanied by dates or sweets to balance bitterness.

Sensory Profile

• Pale golden in color (due to light roast).
• Fragrant, spicy, and aromatic.
• Lighter body than Turkish/Greek coffee, more about flavoring than intensity.

Symbolism

• Sharing qahwa is a ritual of trust and community.
• The dallah and finjan are cultural icons, appearing on currency and national emblems in some Gulf countries.

Summary

Arabic coffee with cardamom is a ritual of hospitality and identity in Middle Eastern culture. Prepared in a dallah and served in small cups, it emphasizes fragrance, etiquette, and tradition, making it one of the most symbolic coffee practices in the world.

• Tags:
• Ground Coffee
• Lighter Body
• Sensory Profile
• Cultural Context
• Served Small
• Small Cups
• Light Roast
• Light Medium
• Middle Eastern
• Handleless Cups
• Small Handleless