Origin: Egypt  |  Prep: 3 minutes  |  Brew: 5 minutes

About This Brew

Ahwa is Egypt's take on finely ground, unfiltered coffee brewed in a small long-handled pot called a kanaka (the Egyptian cousin of the Turkish cezve). The defining choice is sweetness level, ordered by name: 'sada' (no sugar), 'arriha' (a hint), 'mazboot' (medium), or 'ziyada' (extra sweet). It is frequently scented with cardamom.

The coffee is brought to a gentle foam two or three times without fully boiling, then poured, grounds and all, into a small cup where the sediment settles. The brew is thick, strong and aromatic, with a velvety foam on top. Ahwa is the social glue of Cairo's bustling coffeehouses, sipped slowly over conversation, backgammon and shisha.

Ingredients

• 1 heaped tsp very finely ground coffee (per small cup)
• Sugar, to taste (sada to ziyada)
• 1/4 tsp ground cardamom (optional)
• Cold water

Equipment Needed

• Kanaka or cezve (small long-handled pot)
• Small coffee cup
• Heat source

Instructions

1. Add cold water to the kanaka, then stir in coffee, sugar and cardamom.
2. Place over low heat and warm slowly, stirring until it begins to froth.
3. As the foam rises, lift the pot off the heat before it boils over.
4. Return to the heat and let it foam up once or twice more.
5. Pour gently into a cup, foam first, and let the grounds settle before sipping.

Tags: Africa · Hot · Intermediate