How to Make Yemeni Coffee

There are countless ways to brew coffee, and the best one is the one you enjoy most. For Yemeni coffee, though, the traditional stovetop method is hard to beat. It brings out the coffee's bold aroma and warm spice notes, and it takes only a few minutes.

Yemeni ginger coffee vs. qishr

Two traditional drinks are often confused. Yemeni ginger coffee is made from ground roasted coffee beans with ginger and sugar. Qishr is made from the dried husks (the outer shell of the coffee cherry) with ginger, and is lighter and sweeter. This recipe is for ginger coffee made with beans.

What you need

• Yemeni whole-bean coffee, such as Mocha Yemeni
• A grinder that can grind very fine
• Ground ginger (or fresh grated ginger)
• Sugar, to taste
• A small pot or Turkish-style coffee pot (cezve)

Step-by-step recipe

1. Grind: grind the beans to a very fine powder, as fine as for espresso or Turkish coffee.
2. Combine: add 6 teaspoons of coffee, 4 to 6 teaspoons of sugar, 2 teaspoons of ginger and 1 cup (250 ml) of water to the pot.
3. Boil: bring the mixture to a boil, then remove it from the heat and let it settle.
4. Repeat: return it to the heat and let it boil and settle two more times. Boiling three times develops the flavor and aroma.
5. Serve: pour slowly into small cups so the grounds stay in the pot.

Variations

Add a pinch of cardamom or cinnamon for extra warmth, or a splash of milk for a creamier cup. The method stays the same whichever spices you choose.

Coffee culture in Yemen

Coffee in Yemen has its own culture. It is served in the morning, offered to guests, and best enjoyed with family and friends. Making it well is considered an art, and many families take pride in their own recipe.

Frequently asked questions