How To Make The Best Arabic Coffee At Home
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- Опубликовано: 3 июн 2024
- Have you ever tried Arabic Coffee known as qahwa? It's a velvety and flavourful preparation that really allows the flavour of the beans to shine. Coffee has been drank in the Middle East since the 15th century and it remains practically unchanged to this day! I'm going to show you all the arabic coffee ingredients, and how to make qahwa.
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0:00 What is Arabic Coffee?
0:19 How is Arabic Coffee Different?
0:49 The special coffee pot we use
1:21 How to make Arabic Coffee
3:04 Buying Arabic Coffee
3:33 Grinding your own Arabic Coffee
4:01 Home roasted Arabic Coffee
5:07 Flavouring coffee with spices
5:30 Testing the different coffees
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Perfect coffee ratio:
100ml room temperature water
5-6g Medium roast coffee (finely ground)
1/2 Tsp sugar
Spiced coffee:
50g ground coffee
1 small piece mastic
1 green cardamom pod
Pinch of nutmeg 
Хобби
As a Pediatric home care nurse I had the pleasure of caring for a young Palestinian boy for a few years. The family was warm and welcoming and offered me many traditional foods to try. One of those things was arabic/turkish coffee. This was in Ann Arbor Michigan just a few miles from Dearborn which has one of the largest Arabic populations outside the Middle East so fresh foods were plentiful. I didn't know the proper way to drink it at first but learned quickly that it needs to be sipped. I think they may have done it slightly different as there was always a sludge at the bottom that I learned to leave there. I still love to get that coffee whenever I can but now we live down south so it's harder. Thank you so much for this video as now I can start making my own!
Arabic/Turkish coffee.. what a confusing thing to many even for some Arab.. for some Arab call the green coffee (made by not roasted coffee beans ) THE ARABIC COFFEE. still other call it just green coffee
I’m Palestinian, your words are for a reason good to hear.
Enjoy your coffee always and thanks for taking care of our boy!
Admittedly this is made more confusing by the bit where the species of coffee tree that most coffee comes from is Coffea arabica.@@user-cw5py2yb3c
Coffee is universal and a breaker of barriers.
Haha, that silt at the bottom is the best part! If you stir the coffee before each sip, it makes the coffee have a very silky feel to it.
My uncle spent a lot of time in the middle east in the military, and he exusively only drinks arabic/turkish coffee now.
Coffee Roasting 101: You don't have to guess when the coffee reaches the right roast level by color. There are 2 auditory signals called first and second crack. If you are roasting properly, the inside of the bean will roast and not just the exterior, and in 5-15 min you'll start hearing a noticeable cracking/popping sound (first crack), similar to popcorn, and the beans will have swelled a bit, many having spread at the seam. This is a light roast. From there, the beans continue to roast until "second crack", which will sound more like a campfire, or burning pine needles, and this will indicate a dark roast.
Those are your goal posts. Anything before first crack or after second is essentially undrinkable and may either do damage to your grinder or will taste of charcoal. You want to get all the chaff off of your beans or you'll get off flavors. Lastly, allow the beans to off-gas CO2 for a few days and the result will begin to smell nuttier and more chocolatey, and you'll end up with a less bitter cup.
Love your channel though. Great food recipes. Hope this helps!
So I was aiming for after first crack before second crack, but I never heard the first crack. I only heard the second one, and it was already too dark at that point. Even then the second crack was quite low in sound. I guess I need to listen better next time.
@@MiddleEats The pace of the roast can make a difference. If this is something you'd want to keep doing, try different levels of heat. I believe you said it took you about 30 min, so it's possible the heat was too low or just inconsistent, so the cracks were quieter. Either way, I appreciate you demonstrating some coffee roasting in your vid. Everyone should try it out. We can always improve with practice.
Thanks for this!
@@MiddleEats my recommendation is to roast the beans in the oven. I’ve done it a few times this way, although never middle eastern style roast. You put the beans on a pan in the oven on max temp and stir/shimmy them around every 20 seconds or so
@@MiddleEats A good (older) hot air popcorn popper can work really well for coffee roasting as well, but it is harder to hear the cracks; stove-top definitely works, it just requires a constant stir at high heat, you want an even roast. I eventually moved onto a Behmor drum roaster to get a more event roast, and won't go back, it is just too easy, though I still have to listen to the cracks. You'll want a good espresso level grinder to get the fine grind you are looking for, maybe something like the Sette 30, which is a very good grinder, but an electric espresso grinder is NOT cheap, I doubt you'll find a suitable one for under $150. If you are into coffee made from a find grind, it is definitely worth the money in the long run, you'll get much better coffee home roasting and grinding, and it so much cheaper. I had a co-worker from Syria that loved a specific middle eastern style of making coffee, I'm guessing it was qahwa. Maybe I'll give this method a try sometime, though I definitely am not interested in adding spices, does it turn out well without any spices?
First time I tried coffee was at 7 years old. My grandfather made this. No cream no sugar. I didn't try coffee again till high school. My Grandfather had a framed picture with an old saying on it. "Coffee should be Blacker than night, sweeter than love, and stronger than death."
That's a fantastic quote
my grandfather used to put chicory in with his coffee grounds and i remember having the same exact reaction 😂
Your grandfather was a wise man
Whilst working as barista we became friends with several arabic customers who would visit regularly. After bring a freshly brewed in thermos for us to try, they proceeded to bring us a little kit of all the ingredients required for qawa, including the pot! The Saudi version appears to have ground cardamom, ground cloves, and saffron. Delicious earthy yet aromatic coffee. And some of the most hospitable people I've ever met!
Saudi version tastes good but you can't taste the coffee itself
@@aluminiumknight4038
It has the highest Caffeine content since it is light roasted. The Saudi coffee version is like the green tea in China, sugar in the coffe is a taboo.
@@aluminiumknight4038 True the brewed version they brought us first was a little cardamom-y for my taste so when I made it myself I only used a little
That is so sweet of them, and also very typical of Arab hospitality. Glad you got to try it and found a blend that worked for you.
Im glad you got to experience arabic hospitality! What your describing is arabic coffee typical of the countries in the gulf. You can play around with the spices, everyone has their own spice blend and levels that they like. This video has a completely different coffee that we usually call Turkish coffee. Arabic and Turkish coffee are very different in every way (roast level, grind level, sweetness, spices, cooking time).
I was not a coffee drinker until my Egyptian neighbor involved me over one day and made coffee better than I imagined possible. I’ve been hoping to recreate that myself after we each moved - thanks for all this good info
glad we got you hooked now you one of us 🤭😂☕
Cheers.
My fiance is Turkish. Recently when they visited my family to ask for my hand, that's when their traditional "sweetness" was commended. Me being an Indian found it amazing how different their coffee was, as I had to prepare their roasted authentic coffee. The richness of the flavour and its thick froth had all of us swooned. It was a great experience
You passed the test then? Chapeau 🙂
did you put salt in your fiance s caffe thats also a tradition if he drings all of it means he will suffer your shenanigans for the rest of his life
Turks aren't Arabs
Cinnamon, nutmeg, honey, pistachio and a few drops of rose water at the end you won’t be disappointed
Sounds very flavourful, I'll have to try it
Some middle eastern guys opened a cafe in my area during covid. It has become one of the most tasty coffee providers in Pakistan.
where in pak is this place
A few hacks if I may: If you don't have access to Arab\Greek\Turkish Coffee in your region it might be best to purchase single origin Ethiopian or Colombian mid to dark roast . Second, if using a blade grinder pulse it, stop, shake, repeat the process about 10 times and you should end up with finely grinned coffee.
In Tunisia we add a couple drops of rose water once the coffee is in the cup
I made Turkish coffee everytime my car broke down (often) to give to a gentleman lawyer that I worked with who would go out of his way to take me to/from the office where we worked together. He loved it.
Your recipe I will try, looks like you've perfected it🤩
Thank you!
I was inrroduced to "Turkish" coffee by an Iranian student who loaned me the brew cup as well as a packet of coffee powder. This brought back memories of that student.
What's the story with the air quotes
@@fahadallhaib it's not strictly Turkish
@@a.hammad9194 yeah and that’s why there’s a /
Arab/Turkish coffee
@@a.hammad9194 you are thieves, it's Turkish
@@Ambrosia- thieves is an interesting way to phrase "subjugated by a foreign power for centuries"
One of the few things my dad retained of his arabic ancestory. He has these beautiful brass (i think) cups and makes some arabic coffee every other sunday. I dislike coffee so I dont drink it but my mom loves it
In Palestine we add cardamom and sometimes even 7awayej (but that's more of a Yemeni thing I believe), and often we actually use a dark roast and a slightly coarser grind which gives it the split texture and bitter-acidic taste that you are trying to avoid lol, let the coffee sit for a minute so the particles settle on the bottom and you have a very intense, hard hitting and concentrated cup of black coffee. I personally prefer mocha pot but it's nice to have a traditional qahwe every once in a while, especially alongside some baqlawa and kanafa - a truly unbeatable combo! I will definitely try the Egyptian version though, looks delicious❤❤
The hawayej coffee is interesting, I learnt about it in an Instagram story. I have tried it yet but I will soon.
The lighter the roast of a bean, the higher the caffeine it contains. I'd say the darker roast is more bitter but less caffeinated.
Same in Syria
Thank you.
My local supermarket has a Turkish section and stocks the brand you have linked.
It's such a childhood memory for me, my Polish great gran making my dad coffee when we visited.
"Kawa po turecku"
What a great tutorial on making Arabic/Turkish coffee. I used to live in Libya, Saudi and Iran, (when the Shah was still there) and visited Beirut all the time for renewing visas back in the '70's. I had forgotten how to make it and will make this for my sister when she visits me in about a month. Will definitely make some some Lamb Kebabs, Persian Rice and Baklawa or Kataifi to finish it properly. Thank you. See what a simple coffee tutorial started? -- Ft. Worth, TX
Awesome, well I've got recipes for most of those. Hope you have a great meal, it sounds delicious!
I love how from Egypt to Morocco, to Turkey to Croatia, they all make coffee the exact same way... BUT!!!... each region claims "Oh, but you haven't had coffee like the way we do it - our coffee is the best!!!" Lol. Then they get real defensive about it.
@@esperago Yeah Balkan ppl have a habit of drinking Turkish coffee prolly the custom stayed after Ottoman empire was defeated.
@@nenadpopov3601 The hilarious thing is that one better not dare refer to it as Turkish coffee. "IT'S CrOaTIan COffEE!!!" or "No, no, no, MOROCCAN coffee is totally different than Turkish coffee. Ours is better. Fact!!!" lol.
It’s Arabic coffee not Turkish . Turkish and Greek took & learnt coffee from Arab .
I love roasting my own coffee, and have done so for years. One step I recommend at the end is to dump the freshly roast beans into a colander and stir vigorously over the sink. This cools the beans quickly, and strips off a lot of the papery shell.
I’ll definitely have to try this style of roasting!
I really like the Al Ameed brand from Jordan with cardamom.
I usualy finely ground one and half tbsp dark roast coffee with one tsp of cardamom. I found this ratio to be the best for me to make coffee.
There’s a place called ‘Mocha’ in Yemen that has natural land that looks like a dock at the Red Sea near East Africa I think that’s where the coffee beans were imported to and I’m not sure if ‘Mocha’ is named after it but it’s very likely
Yes the port of Mocha was vital to the coffee trade. Supposedly coffee beans weren't allowed outside of Yemen except ground to protect the coffee trade.
I've heard a lot about Arabic coffee, I'll have to get one of these pots and try making it at home!
Pita and Humus
I think you wanted to say the coffee beans were exported from Mocha not imported in, right..!?
@@haticeergun7618 I’m talking bout the coffee beans that are being delivered into Mocha from Ethiopia
@@lunchpin403 you can do it in a normal saucepan! though I also want one of those cool pots
Love it. I use an automatic Turkish coffee machine from Arzum that I bought in Turkey alongside a manual copper grinder from the same place. With a little hel / cardamom. Nothing beats it!
In Sudan we drink coffee ☕️ with dry ginger powder and yea black not brown.
In Greece Turkish coffee is a lifestyle. I like mine with cardamom and mastiha. Good work OBI 💞🇬🇷
I would just call it Greek Coffee. There is only Arabic Coffee and Greek Coffee
I agree. For that reason, my go-to Turkish coffee brand is Hafız Mustafa 1984 that appeared at 3:32 on bottom left corner. Gum mastic adds really really good flavor. Also, their Black Tea and Salep is really good.
@@gabel8345Cap. there's no such a thing. This is Turkish Coffee and whole world knows that way
In Saudi, we add many different spices like cardamom, clove, and in some places saffron
Arabic coffee is so good!
I normally drink regular brew coffee but every once in a while I'll treat myself to some delicious Arabic coffee :)
I do love Middle Eastern coffee! I quite like the Persian version with rose water and cardamom as well. I like the idea of using mastic in it as I have a bag to use.
It's the best.
The Yemeni guy at the shop was saying some people add crushed rose petals, and saffron to their Arabic coffee in the gulf. I haven't tried it, but I'm sure it would be good
@@MiddleEats صحيح في الخليج نستخدم الهيل والزعفران
@@MiddleEats I am surprised that you are an Egyptian and don't know that it is called تحويجة
I do know it's called that. I just didn't mention it in the video. Everyone has their personal blend to make Bon Mohawag.
One thing we sometimes do in saudi with turkish coffee (which is what we call the style of coffee in this video) is to make it with milk instead of water. I like it 1:1 milk:water with the coffee, using the same process as this video. I do prefer plain turkish, but sometimes I crave turkish coffee with milk
That's an interesting method, I haven't seen that before
@@MiddleEats I'd also be interested to see how you'd make Saudi/Khaleeji coffee! I'm loyal to Hejazi style which uses a lot more cardamom and is much more golden in colour!
@@yousefnoori Cardamom, saffron and sometimes cloves is how Najdis do it. Anyone who makes it with milk as well is just not right. 😒
@@PersonWithStupid37original comment was obviously talking about turkish coffee not khaleeji coffee, nobody in the arabian gulf drinks the latter with milk 🙂
@@lifeimitatesart6746 You would be surprised. I actually know some people who use milk instead of coffee mate (another big no-no) because it is ‘healthier’.
I am from the middle east and I have to admit , I went to make some coffee myself after watching this video
Great job man 👍
I case of an apocalypse we must save this man and his recipes 3anjad!
This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact ruclips.net/user/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
In my country we make this type of coffee by first getting the water to a boil, then removing the tava from heat, then adding coffee (same 2 teaspoons per cup), mixing it, then returning it to heat to let it rise (but not boil).
I will try the egiptian way though to see what's the difference in taste (although our way is certainly less stresfull because you can miss the water starting the boil and no big deal, and once you return the tava to heat, the coffee almost immediately rises so there's no long period of time you have to watch the brew)
Great tutorial. Thank you!!
I love coffee that has a nutty, chocolatey and mildly bitter flavor. This coffee is intriguing and I would love to try some Turkish coffee.
this is Arabic Coffee not Turkish
turkish
@@SIMO-eb1hw
Great video! I'm excited to try this myself
Amazing video, professional montage and explanation!
Awesome video, thanks!
Yesssss! I had this once and it was life changing. Now I can make it myself! Thanks!
Very well explained. Thank you.
Bach wrote a piece called the Coffee Cantata over coffee like this
I'll have to look that up!
Great content!
Yes, roast your own at home. I've done it for years now. It's very satisfying. A 30-40 minute roast might be a bit too slow though. And you really want to make sure that you move everything constantly to prevent surface scorching. The batch you made may have been a little too large for that pan, in fact. Finally, as Joseph A rightly pointed out, you want to make sure the coffee has gone through first crack. I don't recommend you bring it all the way to second crack for Arabic coffee though -- just make sure you roast it all the way through the last audible pops of first crack.
thank you! that was a TON of great information packed into 6 minutes! i always wondered what makes turkish coffee special since i've never had it before. now i will have to try it!
Your channel is my favorite Middle Eastern channel.... your recipes rock!!!
I love how your videos are so informative, everything is there. History, great graphics. Impeccable narrative and naration. And then you took it to a next level when you roated and grinded your own beans. That is a full TV show. Excellent effort and beautiful vibes. Thank you very much for representing. I feel so proud as an Egyptian ❤
This is fantastic, you are my bible when it comes to middle eastern food. Thanks so much!
This is best with Baghlava, Kunafa or Qatayef.
The strong flavor of coffee tames the extreme sweetness of pastries and overall leaves an enjoyable taste in mouth! Not to mention that cream's taste goes so well with coffee!
BTW some people love to put a piece of Cinnamon in the coffee while brewing! It gives a good smell to the coffee and has an awesome taste with sweets, not to mention helps to fight the Insulin resistance if you have a sweet tooth!
Very good. I drink no sugar Turkish coffee every morning. Some times people advice me not to stir it, although the taste becomes more homogeneous like this.
Outstanding job on this video! You’ve motivated me to try this special coffee
Correction the are two major types of Arabic coffee “gulf region”. Shamali coffee when in medium roasted coffee beans mixed with cardamom, mystic, and clover similarly as the one that you mentioned; and the other type in Najdi coffee which is light roast green coffee beans mixed with cardamom in taste light. Najdi coffee we don’t add sugar. In fact, we eat date and drink coffee. Nowadays, we eat any kind of sweet and drink Najdi coffee.
This is really neat, I will definitely give this a try! Thank you my friend.
Thank you, I' learn something new today
Great information; ive been working on this from a Turkish angle and this was helpful in my venture of fully enjoying delicious coffee.
This is by far the best& detailed Arabic/Turkish making video I can find. 1st time I’ve made the closest nice coffee ☕️ 💕🙏
Thanks for the demo and explanation. I will make this for a special qahwa tomorrow morning.
Amazing. I subscribed for the knowledge and quality of your videos!
I came from your RUclips Shorts on the origins of coffee which was taken from 0:00 - 0:18 because I saw that special pot. I saw something like it at my local HomeGoods one day and thought I might need it to make a matcha latte. So I came to watch this video through the link you left in the comments on that RUclips Shorts to see if I should buy that pot. Thanks for giving advice for gas stove users too, I appreciate it. That will help me make a purchase decision. Thank you so much.
i made some at work some time ago and while it came out decent, watching this will give me a better idea on what to do and expect
Thank you for a wonderfully informative video. I could almost smell the coffee!
THANK YOU SO MUCH!! Finally someone with understandable measurements for diaspora-kids!! Thank you!
That looks delicious.
In Mexico we make cafe de olla. It's made in a thick clay pot. The pot takes a long time to boil water. About 30-45 minutes. You can make the coffee in 20 minutes. First add cinnamon and piloncillo/jaggery. Once the piloncillo is fully melted turn the heat off and add coffee grounds or instant coffee. It's very delicious.
Just discovered your channel and I’m a huge fan! Would love to see more middle eats deserts such as khaliat nahal to go with my chai and quawah
Love the video! Cheers ☕️🙏🏼🇪🇬
Those cups are beautiful..
Thanks! I really appreciate your deep dive on this, and looking forward to trying it out.
Glad you liked the video, thank you so much for the support and hope you enjoy the coffee!
Delicious Turkish coffee 😋
thank you for the easy-to-follow guide on this! there's a very small family-run turkish restaurant near me that i've become quite obsessed with and i get their turkish coffee every time i go now. it's ridiculously strong but there's so much depth of flavour, it's nothing like an overly strong bitter or burnt tasting coffee.
Great video :) I can smell the coffee from here ☕️
Thank you, I always learn something here, it's so interesting. Great that you don't need a machine for this coffee. It's lasted the test of time for sure.
Mashallah, that looks perfect. i love Turkish coffee. i am truly addicted to the stuff.
Them sip emotes lad. you really make my day.
Just commenting to say that your instructions and editing are excellent - detailed and informative but quick.
excellent channel
Brother you just inspired me to make a batch of Arabic coffee. :) I have been drinking yerba mate instead of coffee for years now but seeing that creamy foam and a prospect of adding some of my favorite spices into the grounds... Oh boy, tomorrow is coffee day! :)
شكراً لك
من فضلك ممكن ترجمة المحتوى للغة العربية
Al najjar from Lebanon is amazing!! Available is most Turkish shops
I remember drinking this style of coffee in South Lebanon 🇱🇧 bout 20yrs ago I've been chasing it since and never can find that taste i remember the chai was beautiful too. Thanks for the vid ill definitely try make it myself now
I like James Hoffman too! His channel and voice is a joy to listen to.
Now I must try it.
perfect after a hearty meal
Literally my Favorite way to do coffee.
Been drinking Turkish coffee all my life. Used to sit by the stove waiting for it to rise. Then, I realised you get the same taste by simply putting the coffee in a hot cup, pouring boiling water over it and mixing it very well.
😁😁
Cool video. In Syria we add the coffee to the boiling water, then we boil it again a couple of times over.
Im so happy i found ur channel on accident!! Greetings from Qatar
My local supermarket here in Australia, has a brand called Negrita. It’s a very dark roast and has a nice crema. I love it
I learned how to make this while working in Iraq... one of my favorites to get the day started right.
Ironically, also learned how to make Cuban coffee there as well haha
I like this coffee. The aroma is heavenly. I usually have this at coffee beans and hotels.
I agree i think the Egyptians have the best roast i imagine its much less bitter and thus more flavorful
My favorite coffee ❤
Thanks so much for covering this. This was a point of frustration for me, and now that I have a great visual, I realise what the issue was. I used to roast with the Nuvo Eco Ceramic Handy Roaster, mostly covered on top so you can swirl it and get a more even roast.
Oh god, I bought one of those. Tried to use it but I got scared of the incredibly hot beans. I'll have to try it again.
Very interesting
You can get a dedicated hand grinder that produces fine enough grounds for relatively cheaply, although it takes some elbow grease! The one I have is brass and has really pretty decorations on the outside. It's not adjustable, so arabic/turkish grind is all it does, but it does a good job with it.
Spending a bit more, you can also pick up a high-quality adjustable hand grinder that can do anything from arabic coffee to french press. I mostly make pourovers, so a much coarser grind, but the hand grinder I use daily can also go fine enough for this style.
That was a great introduction. I love Arabic coffee and never thought to make it until now. You thought of every shortcut I would try so now I know I will need to buy the already ground coffee. Thank you.
It's Turkish Coffee not arabic
I first tried this in Qatar...I was hooked, great coffee. Not an everyday thing for me by any means, but I thought of it like a favorite dessert.
I love you brother Obie....thank you..
In Greece, we call it Greek coffee. Besides its nice taste, it is also useful in another way: female fortune-tellers (καφετζούδες) can supposedly tell your fortune, based on the shapes that the dregs take after you have drunk your coffee. 😁
lol egyptians do that😄
In egypt we have special pots (kanakah) that have narrow neck which allows you to keep the thick upper layer ...those you are using are used here for milk, but they can do fine...thanks for the tutorial
very interesting
Thanks for the informative video. I learned a couple of tricks from there. Not sure if this is standard, but the way I learned to make "French coffee" is to use milk instead of water when brewing the Turkish coffee. It gives it a more creamy texture. Qahwa FTW :)
I used to live across the street from a shawarma restaurant, I went there every day for the coffee.
takes me back home 🤤 man i miss morocco