Coffee Preparation Methods

You'll Need

• Medium-to-coarse ground coffee
• Ground cardamom
• Pure water (one medium Arabic coffee cup's worth of grounds per liter of water)

Brewing Steps

1. Bring a liter of pure water to a boil, then add one medium Arabic-coffee-cup measure of ground coffee.
2. Simmer on medium-low heat for about 15 minutes. You can add a little saffron or cloves at this stage — this way you use less saffron than if you added it later in the dallah.
3. Two minutes before the end of cooking, add the ground cardamom (roughly half the amount of coffee used). Avoid over-boiling, or the coffee will turn bitter.
4. Strain the coffee into the dallah and serve.

You'll Need

• Quick-brew coffee blend with cardamom (or cardamom and saffron)
• Pure water

Brewing Steps

1. Bring a liter of pure water to a boil. If you'd like to add saffron, add it after the first boil and let it simmer for just two minutes — this way you'll need far less saffron than what's normally added in the dallah.
2. Take the water off the heat and add about 8 tablespoons (a medium Arabic-coffee-cup measure) of the quick-brew blend.
3. Return the pot to medium-low heat, stirring occasionally, and let it simmer for just two minutes.
4. Strain and serve.

You'll Need

• Very finely ground coffee (about one teaspoon per cup)
• Mineral water
• Sugar, to taste

Brewing Steps

1. Add the right amount of water for the number of cups into the cezve and begin heating. You can add sugar at this stage or when serving.
2. Take the cezve off the heat and add the coffee, stirring well for about 10 seconds.
3. Return it to very low heat until the foam rises to the top, then pull it off the heat for 5 seconds.
4. Repeat the previous step once more, and your coffee is ready.
5. Best served immediately for the best taste.

You'll Need

• Dark-roasted, coarsely ground coffee
• Pure water
• Crushed cardamom (optional)

Brewing Steps

1. Bring a liter of pure water to a boil.
2. Add 4 to 5 tablespoons of coffee, depending on how strong you like it.
3. Let it simmer on medium-low heat for 20 to 25 minutes — extend the time further if you prefer an even stronger cup.
4. Add the crushed cardamom two minutes before the end of cooking, or place it directly in the dallah before pouring the coffee over it.

You'll Need

• Medium-coarse ground coffee (11g per cup, or 90-110g for a 10-12 cup machine)
• Pure water
• Metal or fine nylon filter (preferred over paper)

Brewing Steps

1. If you're using a paper filter, rinse it with boiling water first to remove the papery taste — better yet, use a metal or fine nylon filter from the start.
2. Add the right amount of coffee for the number of cups you need.
3. Turn on the machine and let it finish brewing.
4. Avoid brewing more than you'll drink within 30 minutes — coffee left on the warming plate too long loses its flavor and turns bitter, and reheating it makes things worse.

You'll Need

• Finely ground coffee (a texture close to sugar)
• Pure water
• Milk (for cappuccino)

Brewing Steps

1. Separate the two chambers of the pot and fill the bottom one with pure water up to the pressure valve.
2. Fill the filter basket with fresh coffee to about 90%, without pressing it down firmly.
3. Screw the pot together tightly and place it on medium-low heat. Once the water reaches boiling point, it will pass through the coffee and rise to the top chamber, ready to drink.
4. Best served immediately.
5. For cappuccino: heat half a cup of milk on medium-low heat, whisking continuously until it foams, then pour it over the coffee. A little cocoa powder or cinnamon on top of the foam is a nice touch if you like.

You'll Need

• Finely ground, espresso-specific coffee (18g per shot)

Brewing Steps

1. Place the coffee in the portafilter and tamp gently for an even, level surface.
2. Lock the portafilter into the machine and start it — you'll get a foam layer (crema) on top if the machine and grind size are properly dialed in.
3. Best served immediately, since espresso loses its flavor quickly.
4. For cappuccino: steam half a cup of milk using the steam wand, tilting the pitcher at about 45 degrees to build dense microfoam that fills the cup, then spoon the foam over the espresso.

You'll Need

• Very coarsely ground coffee
• Pure water

Brewing Steps

1. Fill the percolator with pure water up to the marked fill line.
2. Add the recommended amount of coffee to the filter basket and close the lid.
3. Place the percolator on medium-low heat, or plug it in if it's electric.
4. Let it run for 4 to 15 minutes depending on how strong you want it — the longer it runs, the more concentrated the coffee.

You'll Need

• Medium-coarse ground coffee
• Pure water

Brewing Steps

1. Add the ground coffee to the French press carafe.
2. Pour in a small amount of boiling water — just enough to cover the grounds — stir, and let it sit for two minutes for a richer flavor.
3. Add the rest of the boiling water and stir again.
4. Place the plunger on top and press down gently until it reaches the level of the coffee, then serve right away.

You'll Need

• Coarsely ground coffee (adjust to the fineness of your device's filter)
• Pure water
• Alcohol burner

Brewing Steps

1. Clean the device thoroughly before use to make sure there's no residue left from a previous brew.
2. Fill the bottom chamber with pure water up to the marked line, then attach the top chamber securely.
3. Place the filter and ground coffee in the top chamber.
4. Light the alcohol burner and set it under the device.
5. Once the water reaches boiling point, it will rise automatically into the top chamber via steam pressure (up to about 95% of the water — this is normal and protects the device from damage).
6. When the water stops rising, stir the coffee with a wooden spoon for at least 30 seconds, then remove the burner and put it out with its cap.
7. Wait until the filtered coffee has fully drained into the bottom chamber, then gently separate the two halves and serve immediately.