Saudi Arabia
Saudi Arabia boasts a profound and celebrated coffee culture. You'll find a strong emphasis on traditional Saudi coffee, alongside a rapidly expanding market for modern, international coffee drinks.
Here are the different ways to order coffee in Saudi Arabia and what's in them:
Saudi Coffee / Arabic Coffee (القهوة السعودية / قهوة عربية - Al-Qahwa Al-Saudiyyah / Qahwa Arabiyya)
What it is: This is the most iconic and culturally significant coffee in Saudi Arabia. It's a lightly roasted, highly spiced, and typically unsweetened brew. It is the quintessential symbol of Saudi hospitality and is offered to guests in every home, office, and traditional gathering. While often broadly called "Arabic coffee," Saudi Arabia has increasingly emphasized its unique regional variations under the umbrella of "Saudi Coffee."
Ingredients:
Light to medium roasted Arabica coffee beans: The beans are often roasted to a very light, golden, or light brown color, contributing to the coffee's light hue. They are typically finely ground.
Water
Cardamom (هيل - "Hail" or "Heel"): This is the paramount spice and a defining characteristic. Green cardamom pods, often lightly crushed, are added during brewing, imparting its distinctive fragrant aroma and warm flavor.
Saffron (زعفران - "Za'faran") (optional but common): A small pinch of saffron threads is frequently added for a subtle golden color and a delicate floral note, especially for special occasions or to enhance presentation.
Cloves (قرنفل - "Qaranful") (optional): Sometimes a tiny amount of cloves might be included for an additional layer of warm spice.
Ginger (زنجبيل - "Zanjabeel") (optional, common in southern regions): Ground ginger is a popular addition, particularly in the southern regions of Saudi Arabia, adding a warm, spicy kick.
Cinnamon (قرفة - "Qirfah") (optional, common in southern regions): Another spice found in some regional variations, especially in the south.
Fennel (شمر - "Shammar") (optional, common in southern regions): Also used in certain regional blends.
Rose Water (ماء الورد - "Ma' Ward") (optional): A few drops can be added at the very end for an aromatic finish, particularly in the Western Province.
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. The brewing time can vary by region (e.g., northern regions might boil longer for a darker, stronger brew, while the Western Province has a shorter boiling time). 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-fourth to one-third of the way. It's customary to serve multiple small refills. Saudi coffee is almost always accompanied by fresh dates (تمر - "Tamar") or Saudi halwa to balance its inherent bitterness.
How to order it: You would typically just ask for "Qahwa" or "Qahwa Saudiyyah." As it's traditionally unsweetened, you don't usually specify sugar. If offered the coffee, accepting the first cup is a sign of respect, and you can signal you've had enough by gently shaking your finjan.
Turkish Coffee (قهوة تركية - Qahwat Turkiyya)
What it is: This is a strong, unfiltered brew that uses darker roasted beans and is prepared to produce a thick, rich foam on top. It's also widely popular in Saudi Arabia, particularly in more casual settings or specialized coffee shops.
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 not its primary characteristic, Turkish coffee with cardamom is a common variation found in Saudi Arabia.
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 (Specialty Coffee)
Saudi Arabia, particularly its major cities like Riyadh, Jeddah, and Dammam, has experienced a massive boom in modern coffee culture. The market is saturated with international coffee chains and a thriving scene of local, independent, and often high-end specialty coffee shops.
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:
Spanish Latte: A very popular sweetened latte, typically made with condensed milk, a staple in many Saudi cafes.
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. Specialty cafes often highlight single-origin beans and specific brew methods for this.
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.
Cortado: Espresso cut with a small amount of warm steamed milk.
Cold Brew (كولد برو - Cold Brew): Coffee steeped in cold water for an extended period, resulting in a smoother, less acidic concentrate. This is very popular, especially in Saudi Arabia's hot climate.
Iced Coffee / Iced Latte (آيس كوفي/آيس لاتيه - Ice Coffee/Ice Latte): Chilled versions of popular coffee drinks, made with espresso, milk, and ice.
Filter Coffee / Drip Coffee (قهوة فلتر / قهوة مقطرة - Qahwa Filter / Qahwa Muqattara): Increasingly available in specialty coffee shops, often prepared using methods like pour-over (V60), Chemex, or AeroPress, allowing for appreciation of specific bean origins and roast profiles.
Specialty Coffee (قهوة مختصة - Qahwa Mukhtassah): Many cafes focus on single-origin beans, offering unique flavor profiles based on careful sourcing and roasting.
How to order these: You would generally use their English names, as they are widely understood in modern cafes. For example, "Latte, please" (often "Latte, min fadlak" if addressing a male, or "Latte, min fadlik" if addressing a female). Most cafes offer a variety of milk alternatives (soy, almond, oat) and sugar/sweetener options.
*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.