In the past, Jordan’s port of Aqaba was an important hub of international coffee trade.
- From there the caravans of the Bedouins brought the coffee to Iraq and Iran.
- As an integral part of the Jordanian culture, the Bedouin tribes still prepare their coffee in a traditional way.
- In the cities so-called “Coffee Boy” are employed in companies. They are experts in all forms of preparation – Arabic, Turkish or Espresso.
☕ Traditional Preparation
- Preparation in the Wâdi Rum desert
- Coals are placed in a hole in the ground. Water is then boiled in a large metal pot.
- In the meantime the green Arabica beans are roasted in a pan at high heat.
- The coffee and the cardamom seeds are then ground separately in a wooden mortar.
- The mixture is placed in the pot with hot water and brewed for 6-7 hours.
- Then the coffee is filled into a handled Dallah, an Arab coffee pot and poured from the right counterclockwise to the guests.
- It is drunk 3 times – first for the hospitality (diyàfat), then as a warm welcome (as sefe) and finally for happiness (al keif).
If you are invited, you should absolutely accept, because coffee is an important gesture of hospitality. Both offering and accepting are a sign of mutual benevolence.
- Roast 200 g of green green coffee on a small flame, turning continuously until dark brown.
- Then crush the beans in a wooden mortar.
- Add 20 tsp of the coffee ground to a metal pot with 1 liter of boiling water and boil on low heat for at least 20 min.
- In the meantime, crush 10 g of cardamom seeds in the mortar and place in an Arab coffee pot.
- Then add the boiled coffee, place on the stove and boil on a small flame for a few seconds.
- The finished coffee is served without sugar.