Arabic Coffee
Section: Hot: Brewed Coffee · heritage · vegan · low-calorie · batchable
Ingredients (as the source specifies)
- بن عربي فاتح التحميص 10 g لكل 200 ml ماء
- هيل مطحون 1 g
- زعفران خيوط قليلة
- قرنفل اختياري
Method
- اغلِ الماء، أضف البن، واتركه على نار هادئة 10-15 دقيقة دون غليان قوي.
- أضف الهيل والزعفران في آخر 3 دقائق.
- صفِّ إلى الدلّة، واترك الترسّب يستقر دقيقتين.
- اسكب من ارتفاع، وامﻷ الفنجان إلى الثلث فقط.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- بن عربي فاتح التحميص 10 g لكل 200 ml ماء · 200 × 0.01 = 2 kcal
- هيل مطحون 1 g · 0 kcal
- زعفران خيوط قليلة · 0 kcal
- قرنفل اختياري · 0 kcal
Derived total: ≈ 0 kcal
Caffeine, derived from the ingredient list
The derivation is incomplete: these lines name a caffeine carrier the source states no factor for, so no total is published - an understated safety figure is worse than none:
- بن عربي فاتح التحميص 10 g لكل 200 ml ماء
Allergens, as the source states them: لا شيء
Operating procedure
Applies to: traditional Gulf-style Arabic coffee, lightly roasted and spiced, served from a dallah.
Target: 15-20 minutes for a fresh dallah batch.
- Use light-roast Arabic coffee ground medium-coarse; heritage style keeps the roast pale, not dark.
- Have green cardamom (and optionally saffron, cloves, or rosewater) measured and ready.
- Warm the dallah and small handleless cups (finjan); keep dates on the side per custom.
- Bring filtered water to a boil in the dallah, then add the ground coffee at roughly a 1:20 coffee-to-water starting point.
- Adjust strength to taste; heritage qahwa is lighter-bodied than espresso, not thick.
- Simmer gently on low heat for about 10-15 minutes; do not hard-boil, which turns it harsh.
- Add crushed cardamom (and saffron if used) in the last few minutes so the aromatics stay bright.
- Let the grounds settle off the heat, then pour clear coffee into the dallah for service, leaving sediment behind.
- Serve in small cups filled about one-third full, refilling on request; present with dates.
- Color is clear golden-to-amber, never muddy or black.
- Aroma leads with cardamom; no scorched or over-boiled bitterness.
- Served hot, sediment-free, cup filled only one-third by custom.
Exact spice blends and strength vary widely by region and household — cardamom is near-universal, while saffron, cloves, and rosewater are regional preferences. This is a general heritage method, not a single fixed recipe.