Brewing Arabic coffee in the traditional way with techniques

by Blog Blog

Many may think that coffee is a European drink, but the fact is that one of the original origins of a drink called coffee is the Asian Arab tribes. For years, the Arabs kept the method of brewing Arabic coffee like a secret formula among themselves. Arabic coffee gave them energy and helped them endure the harsh conditions of the deserts. In this article, I would like to explain the authentic brewing method of popular Arabic coffee.

Of course, Arabic coffee is brewed in different ways, and in the following you will learn one of the best of these methods.

How to prepare Arabic coffee

An important point about Arabic coffee is that this coffee differs from other coffees such as Turkish coffee and French coffee only in the brewing method, and the name Arabic coffee should not remind you of Arabica coffee beans. We have explained about this type of coffee bean in other articles in Fanjonet. You should know that any coffee powder that is suitable for Turkish coffee will also be suitable for this coffee.

A special tool for brewing Arabic coffee

As I said, Arabic coffee is very close to Turkish coffee. So don’t worry about preparing special tools to brew this type of coffee. But Arabs brew it traditionally and in formal ceremonies with a device called dallah. Therefore, if you like to drink Arabic coffee exactly in the way that has been going on for hundreds of years, you can use Dele. But if you are looking for a device that can prepare coffee in both the Turkish and Arabic ways, we recommend Jazoh (the same as our copper coffee maker!). There are different types of pamphlets that you can get from the Fanjonet store.

The way of working and the performance of Dele is similar to that of Jazoh. Both heat the water and coffee powder in a relatively uniform manner and cause the coffee to brew.

Necessary ingredients for preparing Arabic coffee in an authentic and traditional way

  • Water
  • Very fine and soft coffee powder
  • cardamom powder
  • cloves
  • Saffron (optional)
  • Other spices you like

Brewing Arabic coffee in four steps

  1. Adding water and bringing its temperature to the right temperature: It is clear that for every cup of coffee, we should pour one cup of water into the pot. But we must be aware that the first contact between water and coffee powder will have an important effect on the taste of coffee. Therefore, we need to bring the water to the ideal temperature.

Important note: When you have poured enough water (one cup per person) into the pot or pan, put it on the flame and let it boil on a gentle flame. When the water boils only a couple of drops, remove your pan from the flame for thirty seconds until the temperature of the water is slightly lower than the boiling point. This is the ideal temperature for the first contact of the water with the coffee powder.

  1. Adding coffee powder: For each person, add one or two teaspoons of coffee powder to the water in the kettle that is at the ideal temperature. Whether you add a spoonful of coffee powder or two, depends on your taste. If you are new to the world of coffee, my recommendation is a spoon.

Important point 1: Be sure to stir the water and coffee well before putting the hearth or the meat back on the flame. Remember, you must reduce the gas flame well.

Important point 2: As we said, any coffee powder that is suitable for Turkish coffee is also suitable for making Arabic coffee. And of course, we explained that Arabic coffee is not directly related to coffee beans and is a coffee brewing method like France and Turkey, but it is better to know that for an Arabic coffee with a traditional taste, it is better than coffee with a high percentage of Arabica, such as Istanbul coffee, which is Use Fanjunt Store provided.

  1. Brewing coffee: The time to brew coffee in the Arabic way (Arabic coffee) is between ten and twelve minutes. This long time makes Arabic coffee one of the heaviest types of coffee. I emphasize again that the flame must be low so that the coffee has a good chance to brew.

The sign of brewing Arabic coffee: little by little, foam or coffee foam is created on the coffee grounds and the coffee powder slowly comes to the surface of the coffee grounds.

Important note: Do not let the coffee stay on the flame for more than twelve minutes.

  1. Adding spices: After the coffee has brewed, remove it from the heat and let it rest for about a minute, no more. It means to stay in one place without getting heat. Then add cloves, saffron and your desired spice in desired amount.

Important point 1: If you let the coffee rest for more than a minute, you will lose the right temperature of the water to release the aroma, color and properties of saffron and cloves.

Important point 2: After adding the spices, put the dal or pamphlet again for a short time on a low flame and let the foam or coffee foam form. After the formation of coffee foam, your Arabic coffee is ready.

Important point 3: Before serving, it is better to leave your dal or jzowa on the side for the coffee powder to settle and then pour it into the cup.

The customs of serving Arabic coffee

Arabic coffee is served in small round cups.

When receiving a guest, after he drinks the coffee, if he shakes his cup, it means he doesn’t want coffee anymore, but if he doesn’t shake it, it means he wants to drink the second cup of coffee.

Another interesting point is serving Arabic coffee for women. When they want to serve coffee to an Arab lady, as a sign of respect, they first bend their left leg and fill her cup with coffee.

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