The two main ingredients commonly used in preparing Saudi coffee are coffee beans and cardamom. Later, other types of beans, herbs, and flavors were added, such as ginger, saffron, cloves, and fennel.
On average, one coffee roast "Hamsa" needs 0.8 l of water, forty g of ground coffee, and thirty g of ground cardamom. These are the most common ingredients across all provinces. In the center of the Kingdom of Saudi Arabia, the color of the roasted coffee tends to be golden, with cloves and saffron occasionally added to the mix. On the other hand, the coffee turns into a deeper color in the north of the Kingdom, taking twenty to thirty minutes to boil, with no additional flavors.
In the southern regions of the Kingdom, roasted coffee is of light color. It contains the largest blend of spices, including ground ginger, cinnamon, fennel, cloves, and saffron.
The western region and Eastern Province of the Kingdom share a preference for a moderate roast of coffee, while saffron is added in the Eastern Province and scented mastic in the western region. Among the methods of preparing coffee in the Kingdom, the western region's recipe is known for requiring less time for boiling coffee over medium heat, taking about fifteen minutes.
Related quizzes
Related articles
