Oman
Oman's coffee culture is deeply ingrained in its history and traditions, mirroring the hospitality of the Arabian Peninsula. While traditional Omani coffee holds immense cultural significance, the country's modern, cosmopolitan side, especially in Muscat, also embraces a wide range of international coffee styles.
Here are the different ways to order a coffee in Oman and what's in them:
Kahwa (قهوة - Omani Coffee / Arabic Coffee)
What it is: This is the most traditional and culturally vital coffee in Oman. It's a lightly roasted, highly spiced, and typically unsweetened brew, forming the cornerstone of Omani hospitality. It's offered as a warm welcome to guests in homes, at business meetings, after meals, and during celebrations.
Ingredients:
Lightly roasted Arabica coffee beans: The beans are typically roasted to a light to medium brown, resulting in a lighter color compared to Turkish coffee.
Water
Cardamom (هيل - "Hail" or "Heel"): This is the predominant and essential spice, often crushed pods or ground cardamom, added during the brewing process. It gives the coffee its distinctive fragrant aroma and warm flavor.
Saffron (زعفران - "Za'faran") (optional but common): A small pinch of saffron threads can be added for a subtle golden color and a delicate floral note, especially for special occasions or to enhance the presentation.
Rose water (ماء الورد - "Ma' Ward") (optional): A few drops can be added at the very end of brewing for an aromatic finish, contributing to the unique Omani flavour profile.
Cloves (قرنفل - "Qaranful") (optional): Sometimes a tiny amount of cloves might be included for an additional layer of warm spice.
Frankincense (لبان - "Laban") (optional, but a unique Omani touch): Some specialty Omani coffee blends, particularly those inspired by the Dhofar region (famous for frankincense), might subtly incorporate the earthy, resinous notes of frankincense.
Preparation: Traditionally prepared in a "dallah", a distinctively shaped, long-spouted coffee pot. The coffee, water, and spices are gently simmered over low heat, ensuring it doesn't boil vigorously. The aim is to extract the flavors without bitterness. It's often steeped briefly to allow the grounds to settle.
Serving: Served in small, handle-less cups called "finjans", usually filled only about one-fourth to one-third of the way. It's customary to serve multiple small refills. Kahwa is almost always accompanied by dates (تمر - "Tamar") or Omani halwa (a sweet delicacy) to balance its inherent bitterness.
How to order it: You would typically ask for "Kahwa" (pronounced "kah-wa" or "qah-wa"). As it's traditionally unsweetened, you don't typically specify sugar.
Turkish Coffee (قهوة تركية - Qahwat Turkiyya)
What it is: While "Kahwa" is the distinct Omani/Arabic style, "Turkish coffee" is also widely understood and consumed in Oman. It's an unfiltered, strong brew that uses darker roasted beans and is prepared to produce a thick, rich 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 universal than in Omani Kahwa, Turkish coffee with a hint of cardamom is also a common variation found in Oman.
Preparation: Brewed in a "cezve" or "rakwe", 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
Oman, especially its capital Muscat, has a flourishing modern coffee scene with numerous international coffee chains and local specialty coffee shops. These establishments cater to a growing demand for global coffee trends.
Espresso (اسبريسو - Espresso): A strong, concentrated shot of coffee, forming the base for many other drinks.
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. Extremely popular, often available in various flavored versions like:
Spanish Latte: A very popular sweetened latte, often made with condensed milk.
Vanilla Latte, Caramel Latte, Hazelnut Latte: Common flavor additions.
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 smoother, less acidic concentrate. This has become a new trend.
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): While less common than espresso-based drinks in mainstream cafes, specialty coffee shops often offer various manual brewing methods (e.g., pour-over, Chemex).
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). Most cafes also offer a variety of milk alternatives (soy, almond, oat) and sugar/sweetener options.
When visiting Oman, experiencing the traditional "Kahwa" is an absolute must for a truly authentic cultural immersion and to witness firsthand the famed Omani 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.