Are you keen to try traditional Arabic coffee? It is brewed in a dallah, also known as a cezve or ibrik in Turkey, and we’ll cover its origin, features, and what coffee you can expect from this brewer.
Coffee in a dallah is made with finely ground beans and water, without filtering and often mixed with sugar, as well as spices, such as cinnamon, cloves, or cardamom.
It is one of the oldest ways of preparing coffee, widely enjoyed in the Middle East. Arabic coffee dates back to the 1500s and it is prepared with a dallah, a long-handled small pot made from copper or brass. It is then distributed to the small cups, where the coffee powder sinks to the bottom.
This produces a small highly concentrated beverage with a very intense, dark character, frothy texture, and powdered mouthfeel with high caffeine content.
Follow our simple step-by-step brewing guide.
Grind the beans into an extra fine powder, suitable for Arabic coffee.
Put approximately14g of coffee into your dallah, together with a cup of cold filtered water. Add sugar if desired.
When the coffee starts sinking to the bottom of the dallah, gently stir the mixture. Do not over stir.
Wait until thick froth appears, just before the first boil. Remove dallah from heat and skim the foam off the mixture and mix well.
The coffee is boiled twice in succession, making sure the dallah is removed from the heat in between. You can discard the foam or stir it in.
Allow the grounds to settle for at least 2 minutes before serving your freshly brewed Arabic coffee into small cups. Add spices like cinnamon or cardamom, if desired.
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