Jordan
Jordanian coffee culture is deeply rooted in hospitality and tradition, mirroring much of the Arabian Peninsula's customs. While the traditional Arabic coffee holds a special place, modern cafes in urban centers also offer a wide array of international coffee styles.
Here are the different ways to order a coffee in Jordan and what's in them:
Qahwa (قهوة - Arabic Coffee / Jordanian Coffee)
What it is: This is the quintessential coffee of Jordan, often referred to as "Qahwa Sada" (قهوة سادة - plain coffee) because it's traditionally served without sugar. It's a lightly roasted, highly spiced, and highly aromatic brew. It's a symbol of respect and hospitality.
Ingredients:
Lightly roasted Arabica coffee beans: The beans are roasted to a light to medium brown, giving the coffee a golden to light brown color. This is distinct from the darker roasts used in Turkish coffee.
Water
Cardamom (هيل - "Hail" or "Heel"): This is the dominant and essential spice, often crushed pods or ground cardamom, added during brewing for its distinctive fragrance and warm flavor.
Saffron (زعفران - "Za'faran") (optional but common): A small pinch of saffron threads can be added for a subtle golden hue and a delicate floral note, especially for special occasions.
Cloves (قرنفل - "Qaranful") (optional): Sometimes a tiny amount of cloves might be included for an additional layer of warm spice.
Rose water (ماء الورد - "Ma' Ward") (optional): A few drops can be added at the very end of brewing for an aromatic finish.
Preparation: Traditionally prepared in a "dallah", a distinctively shaped long-spouted coffee pot. The coffee, water, and spices are gently simmered over low heat, never brought to a rolling boil, to extract flavors without bitterness. It's often steeped for a while to allow the grounds to settle.
Serving: Served in small, handle-less cups called "finjans", usually filled only about one-third of the way. It's customary to serve multiple small refills. Qahwa is almost always accompanied by dates (تمر - "Tamar") or other sweets to balance its inherent bitterness. There's a specific etiquette around receiving and indicating you've had enough (gently shaking the cup).
How to order it: You would typically ask for "Qahwa" (pronounced "gah-wa" or "qah-wa") or "Qahwa Sada." As it's traditionally unsweetened, you don't typically specify sugar. If you do want it sweetened (less common for this style), you'd ask for "Qahwa bi shekar" (coffee with sugar).
Turkish Coffee (قهوة تركية - Qahwat Turkiyya)
What it is: While "Qahwa" is the distinct Arabic style, the term "Turkish coffee" is widely understood and consumed in Jordan. It's an unfiltered, strong brew that uses darker roasted beans and aims for a thick layer of foam on top.
Ingredients:
Finely ground dark-roasted coffee beans: Ground to an extremely fine, powdery consistency.
Cold water
Sugar (optional): Sugar is typically added during the brewing process. You can specify your preference:
Sada - plain/without sugar
Wassat - medium sweet
Helwe - sweet
Cardamom (optional): While less prevalent than in Qahwa, some variations might include a hint of cardamom.
Preparation: Brewed in a "cezve" (جذوة) or "rakwe" (ركوة), a small, long-handled pot. The coffee, water, and sugar (if desired) are slowly heated, allowing a rich foam to rise. It's lifted off the heat multiple times to develop the foam without boiling over.
Serving: Served in small demitasse cups, with the grounds settling at the bottom. The foam is highly valued.
How to order it: You would ask for "Qahwat Turkiyya" or simply "Turkish coffee," and then specify your sweetness preference: "Turkiyya sada," "Turkiyya wassat," or "Turkiyya helwe."
European/Western-Style Coffee
In Amman and other major cities, modern coffee shops are very popular and offer a comprehensive range of international coffee drinks, catering to a diverse clientele.
Espresso (اسبريسو - Espresso): A strong, concentrated shot of coffee.
Americano (امريكانو - Americano): Espresso diluted with hot water.
Cappuccino (كابتشينو - Cappuccino): Espresso with steamed milk and a generous layer of foamed milk.
Latte (لاتيه - Latte): Espresso with more steamed milk and a thin layer of foam. Often comes in various flavored versions (vanilla, caramel, hazelnut, Spanish latte, etc.).
Flat White (فلات وايت - Flat White): Espresso with finely textured steamed milk, less foam than a cappuccino.
Mocha (موكا - Mocha): Espresso with chocolate syrup and steamed milk, often topped with whipped cream.
Macchiato (ماكياتو - Macchiato): Espresso "stained" with a dollop of foamed milk.
Cold Brew (كولد برو - Cold Brew): Coffee steeped in cold water for an extended period, resulting in a smooth, less acidic concentrate.
Iced Coffee / Iced Latte (آيس كوفي/آيس لاتيه - Ice Coffee/Ice Latte): Chilled versions of popular coffee drinks, often made with espresso, milk, and ice.
Filter Coffee / Drip Coffee (قهوة فلتر / قهوة مقطرة - Qahwa Filter / Qahwa Muqattara): Less common than espresso-based drinks but available in some specialty cafes, particularly those focusing on third-wave coffee.
How to order these: You would generally use their English names, as they are widely understood in modern cafes. For example, "Latte, min fadlak" (Latte, please, if addressing a male) or "Latte, min fadlik" (if addressing a female). Many cafes also offer a variety of milk alternatives (soy, almond, oat).
When in Jordan, trying the traditional "Qahwa" is essential for a cultural immersion and to experience the famed Jordanian hospitality.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.