Saudi Cardamom Spiced Coffee

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Saudi Qahwa is a light, fragrant coffee brewed from pale-roasted beans and generously perfumed with green cardamom. It is traditionally served in small finjan cups alongside dates and reflects centuries of Arabian hospitality. Unlike Turkish or espresso, this brew is pale gold, gently bitter, and aromatic rather than heavy.

Nutrition Facts

Per serving (estimated)

• 5 kcalCalories
• 0 gFat
• 0 gSaturated Fat
• 1 gCarbs
• 0 gFiber
• 0 gSugar
• 0 gProtein
• 10 mgSodium
• 55 mgPotassium
• 15 mgCalcium
• 0.4 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the coffee

• 4 cups (960 ml) cold water
• 2 tablespoons (20 g) pale-roasted Arabic coffee beans, finely ground
• 1 tablespoon (8 g) green cardamom pods, lightly cracked
• 2 to 3 pods whole cloves
• a small pinch of saffron threads (optional)

Optional finish

• 1 to 2 teaspoons sugar or a few drops of date syrup
• whole dates and dark chocolate squares for serving

Directions

1. If your beans are not yet roasted, place them in a dry skillet over medium-low heat and toast for 3 to 4 minutes, stirring, until fragrant and a shade darker. Let cool briefly.
2. Grind the beans to a fine but not powdery texture, then crack the cardamom pods with the side of a knife so the seeds are exposed.
3. Pour the water into a small pot or traditional dallah and bring it to a steady boil over medium-high heat.
4. Add the cracked cardamom, cloves, and saffron, then reduce the heat to low so the water barely shimmers.
5. Stir in the ground coffee and let it simmer very gently for 12 to 15 minutes; never let it boil hard, as this turns the brew bitter and cloudy.
6. Lift the pot off the heat and let it rest for 4 to 5 minutes so the grounds settle to the bottom in a thick layer.
7. Strain the coffee slowly through a fine mesh sieve lined with cheesecloth into a warmed serving pot, leaving the sediment behind.
8. If using sweetener, stir in the sugar or date syrup now and keep the coffee hot over the lowest possible flame.
9. Pour into small finjan cups filling them about one-third full, and serve immediately with dates and a piece of dark chocolate on the side.
10. Replenish each guest's cup as it empties, always pouring with the right hand, until they gently tilt the cup to signal they are finished.

Cook’s Notes

• Use only pale-roasted Arabic beans; dark or Italian roasts produce a harsher cup that hides the cardamom.
• A pinch of saffron is common in Hejazi homes and turns the brew a beautiful pale gold; omit it for the classic Najdi style.
• Never reboil finished Qahwa; reheat gently only once and discard any leftover coffee the same day.
• Traditionally the coffee is unsweetened so the cardamom dominates, but a small amount of date syrup echoes how it is often enjoyed.
• Serve in finjan (small handleless cups) and always pair with fresh ajwa or medjool dates for authentic Saudi hospitality.

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