Lebanon Cardamom Coffee (Qahwa)
Fine-ground coffee and cardamom, foamed in a rakweh and served to guests: Lebanese ahweh.
Lebanese coffee, ahweh, is very finely ground coffee brewed in a small pot called a rakweh, with sugar to taste and often cardamom.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 65 mg in one serving (4 oz small cup (120 ml)), a concentration of 54.2 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Related gear
| Brewing method | Rakweh, Ibrik or Small Pot |
|---|---|
| Coffee-to-water ratio | 1:10 |
| Dose & yield | 12g → 120g |
| Grind size | Powder-fine |
| Water temperature | 203°F / 95°C |
| Target brew time | 3-4 minutes, until the foam rises |
| Serving | 4 oz small cup (120 ml) |
What you need
- 12 g freshly roasted coffee, ground to a fine powder
- 120 ml cold filtered water
- 1 or 2 cardamom pods, lightly crushed
- Sugar to taste: none (saada), a little (mazbout) or plenty (helwe)
Required gear
- Rakweh, ibrik or small long-handled pot
- Very fine grinder or pre-ground Turkish-style coffee
- Small stove burner
- Small cups
Step-by-step protocol
- 0:00Put 12 g of coffee powder, 120 ml of cold water, the crushed cardamom and any sugar into the rakweh. Stir until the coffee is wet.
- 0:30Set it on low to medium heat and stir gently until the coffee dissolves.
- 3:00Watch it closely. When the foam rises to the rim, lift the pot off the heat and let it settle. Return it once or twice, without letting it boil hard.
- 4:00Pour gently into small cups and let the grounds settle for a moment before drinking.
Troubleshooting
What it may be good for
A number worth knowing
We list about 65 mg for a small cup of about 120 ml. A typical 8 oz cup of brewed coffee has about 95 mg.
Ask for it your way
In Lebanon you name the sweetness when you order: saada for plain, mazbout for medium and helwe for sweet. Add ma'a hail if you want cardamom.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you.
Lebanese coffee, ahweh, is very finely ground coffee brewed in a small pot called a rakweh, with sugar to taste and often cardamom. Served in small cups under a thick foam, it tastes of cardamom, with a subtly citrusy, spicy aroma, over a strong, aromatic coffee.
Origin & Story
In Lebanon, offering coffee is offering welcome. Lebanese coffee, ahweh, is small, strong and finely ground, served in tiny cups, and it is a sign of hospitality. It belongs to the wider Arabic coffee tradition, which UNESCO recognized as intangible cultural heritage in 2015.
Arabic coffee is a family of coffees. In the Gulf it is often light and golden, spiced with cardamom and saffron, and poured from a tall pot called a dallah. The Levant has its own version: it is close to Turkish coffee, finely ground and brewed in a small pot called a rakweh, and it is typically spiced with cardamom.
In Lebanon you order it by sweetness. Saada is plain, mazbout is medium sweet, and helwe is very sweet, and if you want cardamom you ask for it ma'a hail, with cardamom. The coffee is brought up to a boil with the sugar, the cardamom goes in, and the foam is the mark of a well-made cup. Orange blossom water is sometimes served alongside.
In the wider Arab tradition, the host pours for guests in order of age and status, and it is polite to accept up to three cups.
For one small cup of about 120 ml, use 12 g of very fine coffee powder, 120 ml of cold water, sugar to taste and one or two crushed cardamom pods. Heat gently in a rakweh or small pot, stirring until the coffee dissolves, and lift it off the heat when the foam rises. Return it once or twice, then let the grounds settle in the cup.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 70/100 |
| Acidity | 55/100 |
| Bitterness | 50/100 |
| Body | 65/100 |
| Aroma | 90/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Lebanon Cardamom Coffee (Qahwa)?
One serving, 4 oz small cup (120 ml), contains approximately 65 mg of caffeine.
What temperature should I use for Lebanon Cardamom Coffee (Qahwa)?
Heat it gently, to around 95°C (203°F), and lift the pot off the heat as the foam rises. A rolling boil scorches the coffee and collapses the foam.
How long should Lebanon Cardamom Coffee (Qahwa) be extracted?
Timing: 3-4 minutes, until the foam rises. Method: Rakweh, Ibrik or Small Pot. Ratio: 12g coffee to 120ml water, 1-2 crushed cardamom pods. Grind or leaf format: Powder-fine.
Why does my Lebanon Cardamom Coffee (Qahwa) taste bitter?
Bitterness in a cezve comes from overheating. Lift the pot off the heat as the foam rises and never let it boil hard, and let the cup stand for a minute so the grounds settle before you drink.
What is the difference between Lebanese and Turkish coffee?
They are close relatives. Both are finely ground and brewed in a small pot until the foam rises. Lebanese coffee is typically spiced with cardamom, while Turkish coffee is usually plain, and the pot is called a rakweh in Lebanon and a cezve in Turkey.
What does ahweh mean?
It is the Lebanese Arabic word for coffee. Ordering ahweh in Lebanon gets you a small cup of this fine-ground, often cardamom-scented coffee.
Who should avoid Lebanon Cardamom Coffee (Qahwa)?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Hand-Hammered Copper Turkish Cezve / Ibrik
In this recipe: Rakweh, ibrik or small long-handled pot
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