In the UAE, coffee usually means one of two very different things. There is the specialty espresso and filter scene, and there is qahwa, the light, spiced Arabic coffee poured from a dallah at almost every home and gathering. This guide is about the second one: what Arabic coffee actually is, what goes into it, and how to make it at home.
What is Arabic coffee (qahwa)?
Arabic coffee, or qahwa, is a lightly roasted, gently spiced coffee brewed without milk or sugar and served in small handleless cups called finjan. It is pale gold to light brown in the cup, not dark, and the flavour leans aromatic and tea-like rather than bitter. In the Gulf it is tied closely to hospitality: serving qahwa with dates is a gesture of welcome, and there is a whole etiquette around how it is poured and refilled.
How it differs from espresso
Almost everything is different. Espresso uses a dark roast, fine grind and pressure to make a small, intense shot. Qahwa uses a very light roast and a slow simmer, so the cup is thin, aromatic and low in bitterness. Espresso is about body and crema; qahwa is about spice and fragrance. They are not really competitors, they are two separate traditions that happen to share a bean.
The spices that define it
The base is light-roast coffee, and the character comes from what is added while it brews:
- Cardamom is the signature. It is in nearly every qahwa and gives that instantly recognisable warm, floral aroma.
- Saffron adds colour and a subtle luxury note, common in Emirati and Khaleeji styles.
- Cloves and cinnamon show up in some recipes for extra warmth.
- Rose water is sometimes added at the end for fragrance.
Recipes vary by household and by country. A Saudi style may lean heavily on cardamom and saffron, while other regions adjust the balance to taste.
Which beans to use
Traditional qahwa uses a very light roast so the spices stay in front. If you are roasting or buying specifically for qahwa, look for a light roast; a clean, mild Arabica works well because you do not want the bean fighting the cardamom. You can explore light-roast options in our specialty coffee range, and either grind at home or pick a ready ground coffee. For everyday brewing, whole bean coffee ground fresh keeps the most aroma.
How to make Arabic coffee at home
- Boil water in a dallah or small pot, around 3 cups.
- Add 2 to 3 tablespoons of light-roast, coarsely ground coffee. Let it simmer gently for about 10 to 15 minutes on low heat. Do not let it boil over.
- Add cracked cardamom pods (and a pinch of saffron, cloves or cinnamon if you like) in the last few minutes.
- Let it settle so the grounds sink, then pour the clear coffee into a warmed dallah or straight into finjan cups.
- Serve without milk or sugar, traditionally alongside dates. Refills are part of the ritual, so pour small.
Frequently asked questions
Is Arabic coffee strong?
In caffeine terms it is usually milder than espresso because the roast is light and the cups are small. In flavour it is aromatic and spiced rather than intense or bitter.
Does qahwa have sugar or milk?
No. Traditional Arabic coffee is served black and unsweetened, with dates on the side for sweetness.
What is the main spice in Arabic coffee?
Cardamom. It is the defining aroma of qahwa, often joined by saffron, and sometimes cloves, cinnamon or rose water.
What kind of coffee beans are used for qahwa?
A very light roast, usually a clean, mild Arabica, so the spices stay in the foreground rather than the bean.
Where can I buy coffee for Arabic coffee in the UAE?
PERCUP stocks light-roast specialty coffee, whole bean and ground, with delivery across the UAE, usually in 2 to 4 days.
