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There is a phenomenon I’ve been experiencing a lot: Non-Saudis falling in love with Saudi coffee. Many people from other Arab nations, and from Pakistan, India, Philippines, Europe, all fell under its spell. Given the significant differences between Arabic coffee and other more widely consumed varieties, I must say I’m pleasantly surprised by this popularity.
Coffee in Arabia is an old part of its culture. Since childhood, we know that being a good host means satiating your guests with alternating rounds of coffee and tea. But whereas tea is simpler to prepare, Arabic coffee needs finesse to really shine. And when done right, I know no other beverage that can match its taste.
Why is Saudi coffee special? First, because it’s part of hospitality rituals. A host that doesn’t serve hot Saudi coffee commits a major faux pas. Even if the guest isn’t keen on it, it must be served. It would be like attending a football game without a ball: You might not particularly enjoy football or root for any team, but you know a ball must be present at least!
Second, it’s quirky: The dallah (coffee pot) has a distinct, instantly recognizable shape. The cups are tiny, and those who look at them for the first time are often amused or surprised at how small they are. “This sure looks like no coffee cup I know of!” is a familiar first reaction. The cup is small for a cultural reason: To ensure that the host keeps refilling it, another hospitality gesture. Another reason is practical: Coffee is extremely hot and doesn’t taste as good when it cools too much, so filling less than half of that tiny cup is a good balance, allowing the coffee to cool to drinkable levels in a short time.
The third reason is the taste. Ah the taste! Upon first tasting it, a first-timer might be put off by the taste. It’s bitter, and unlike any other commonly drank coffee. After a while it grows on you, especially when you combine it with dates: The bitterness of the coffee balances the sweetness of dates, which balances the bitterness of the coffee, and so on, a cycle of culinary delight.
Fourth, the freshness. Unlike a lot of other coffees, Saudi coffee is often roasted at home, brewed at home and made fresh at home. It’s not like coffees that are brewed in factories, mixed with preservatives (and other potentially harmful chemicals) and packaged, ready to be made either instantly or by use of a coffeemaker. Saudi coffee is all fresh, all handmade, all real. The recent introduction of instant “Arabic coffee” that only needs to be mixed with hot water is nothing short of coffee treason to purists!
Fifth and final reason Saudi coffee is special: Ingredients. Cardamom (hail) is an essential part of Saudi coffee. Cardamom is not only beneficial to health, but emits a pleasant and distinct aroma. Other optional additions are cloves (for a savory spice kick), saffron (for that golden hue) and maybe cinnamon in some regions.
If you haven’t tried it yet, I urge you to. Saudi coffee, especially with dates, is a most delightful treat!