Centuries old coffee tradition

Omani sultans and European merchants bought their coffee from the Yemeni port of Mocha in the early modern period.

Although coffee is grown in Oman near Wadi Samail today, coffee is preferably imported from Sri Lanka.

☕ Traditional Preparation

As in many other Arab countries, drinking coffee is a gesture of hospitality. The traditional Arabic coffee, also called Bedouin coffee, is usually very strong and just as sweet. The coffee blend consists of 20 – 30% Robusta beans.

Omani Coffee
  • 350 ml water
  • 2 tsp ground coffee
  • 1 heaped tsp of sugar
  • 1/2 tsp ground cardamom
  • To taste: 1/4 tsp ground cloves

Add the water with the sugar in a saucepan and bring to a boil. Add the coffee and cardamom (possibly cloves). Simmer for 2 min. and serve hot. The coffee is poured from a dallah (دلة), a decorated metal jug in small handleless cups (Finjan). Usually 3 cups are drunk. If you have enough coffee, you can tell by swinging the cup between your fingers and your thumb. With the coffee Halwa or dates are traditionally served on a silver bowl.

Khawa/ Qahwa (قهوة)

As in the United Arab Emirates, the coffee can also be perfumed with cardamom, saffron and rose water. Saffron and rose water are only added after cooking the coffee, otherwise the aroma will be lost. In some regions, cinnamon and cloves are also used in coffee. The coffee is unsweetened. Before drinking, take a sweet date in the mouth and then drink the coffee. It is important to remove the date from the shell with your right hand.

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