Quick answerAdd 2 tablespoons of very finely ground Yemeni coffee, 1 cup of water, 1/2 teaspoon ground ginger, a pinch of cardamom and sugar to taste to a small pot. Bring to a foam, take it off the heat, and repeat three times. Let it settle and pour into small cups.
Spiced coffee is a cornerstone of Yemeni hospitality. Here is a simple version for your kitchen.
Ingredients (2 small cups)
- 2 tbsp Al-Aqeeq coffee, ground like powder
- 1 cup (250 ml) water
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- Pinch of cinnamon (optional)
- 1-2 tsp sugar (optional)
Method
- Combine everything in a small pot or cezve.
- Heat slowly until it foams and rises.
- Remove from heat for 20-30 seconds.
- Repeat the boil-and-rest twice more.
- Let grounds settle for 1 minute; pour gently.
Variations
- Add a few cloves for warmth.
- Use honey instead of sugar.
- Add a splash of milk for a creamier cup.
Frequently asked questions
Do I filter the coffee?
Traditionally no; let the grounds settle and pour carefully.
Can I use a grinder for powder?
Use a burr grinder on its finest setting or a dedicated Turkish grinder.
What spice ratio is traditional?
It varies by family. Start with the recipe above and adjust.
Make it with authentic beans: shop Yemeni coffee.
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