Coffee Classics: Arabic Qahwa (Saudi Arabia / Gulf States)
Arabic Qahwa is one of the most iconic coffee traditions in the world. Light in colour yet rich in aroma, it carries the warmth of cardamom, the brightness of saffron, and the subtle earthiness of lightly roasted Arabica beans. The result is a drink that feels ceremonial yet comforting, often served in elegant dallah pots and poured into tiny handleless finjal cups. In Saudi Arabia, the Emirates, Qatar, Oman, and across the Gulf, qahwa is not merely a beverage. It is hospitality itself.
The aroma of qahwa is unmistakable. Light roast coffee creates a golden, almost translucent brew, allowing the spices to shine through gently rather than compete with the bean. Cardamom provides the signature fragrance. Saffron adds colour and soft floral depth. Sometimes cloves or rose water are added, depending on household tradition. This layering of subtle aromatics reflects the same attention to craft seen in places like Ogawa Coffee, where temperature and timing are the soul of the cup.
Qahwa is always served in small portions. Guests receive repeated refills, each cup poured from a graceful height, a gesture symbolising generosity. The ritual resembles the gentle pace of cafés such as Sarnies Café Sukhumvit, where time slows and the act of serving becomes part of the experience. Qahwa is meant to welcome, to soothe, and to open conversation.
Light gold.
Perfumed warmth.
A cup that carries tradition in every pour.
Ingredients
For four small servings:
3 tablespoons lightly roasted Arabica coffee, ground medium fine
3 cups water (720 ml)
4 to 6 cardamom pods, lightly crushed
A small pinch of saffron threads
Optional additions:
1 whole clove
1 teaspoon rose water
1 teaspoon sugar (not traditional but used in some regions)
Equipment Needed
Essential
Dallah (traditional Arabic coffee pot) or medium saucepan
The tall, narrow shape helps aromatics rise and settle elegantly.
Finjal cups
Small handleless cups used for serving qahwa in small, frequent pours.
Mortar and pestle
For crushing cardamom pods gently to release their oils.
Optional
Fine-mesh strainer
Helps remove spice fragments for a cleaner cup.
Long-handled wooden spoon
Keeps the brew circulating without disturbing the clarity too much.
Why These Tools Matter
A dallah maintains heat gently, which protects the delicate flavours of light roast coffee.
Finjal cups concentrate aroma and respect the traditional serving size.
Crushing cardamom by hand preserves oils that evaporate quickly if pre-ground.
Method
1. Heat the Water
Pour 3 cups of water into the dallah or saucepan.
Bring to a gentle simmer over medium heat.
2. Add the Coffee
Stir in the ground coffee.
Let it simmer for 8 to 10 minutes.
Light roasts require longer extraction to release their full flavour.
3. Add the Spices
Crush the cardamom pods lightly.
Add cardamom, saffron, and optional clove into the simmering coffee.
Allow them to infuse for 3 to 5 more minutes.
This stage creates qahwa’s signature golden colour and aromatic lift.
4. Rest to Settle
Remove the pot from heat and let it rest for 1 to 2 minutes.
The grounds will settle at the bottom naturally.
5. Strain and Pour
Strain gently into a clean dallah or serving pot.
Pour the coffee into finjal cups in small servings, only a third of the cup at a time.
6. Optional Finish
Add a teaspoon of rose water for a floral finish.
Serve immediately for best aroma.
Notes
Arabic qahwa is intentionally light, closer to an herbal infusion than a typical dark roast.
Cardamom quality makes a dramatic difference. Fresh pods offer superior aroma compared to pre-ground versions.
Qahwa is traditionally served with dates to complement the floral spice profile.
For broader understanding of global brewing styles, see How to Choose the Right Brewing Method.
For a grounding in how regional coffee identities evolved, explore 20 Must-Try Classic Coffee Beverages From Around the World.
If you enjoy craftsmanlike brewing philosophies, contrast qahwa’s delicacy with the precision methods found at Gracenote Coffee.
