Make Brazilian Coffee Arabic-Recipe

If you are curious about “Brazilian coffee Arabic recipe”, try this traditional procedure and find out how it all started in coffee brewing.
brazilian coffee arabic recipe

This recipe is the first of a series of articles that will try to explain how Mojo has been made thru out history.

No matter the process, don’t forget:


When coffee reaches over 100 ºC, it gets an awful taste. That’s a real useful rule to keep in mind whenever you brew.

The Coffee Arabic-Recipe method is the simplest one and goes back centuries ago when coffee brewing was invented.

They place very fine ground coffee in a with water, heat it to brew and let it cool a bit while the grounds sink to the bottom.

Although ancient and traditional, this method is still used in some parts of Asia and Arabic communities worldwide.

Known as “mud coffee”, this process requires an extremely fine powder to prevent us from swallowing grounds. Those must sink to the bottom of the cup and not be suspended in the liquid.


Coffee Arabic-Recipe

8 servings


3 cups pure water
2 tablespoons of very finely ground Brazilian coffee, or to taste
2 tablespoons ground cardamom, powder (optional)
1⁄4 teaspoon saffron (optional)


  1. Put 3 cups of water in a pot to heat.
  2. Add the coffee and let it heat in the water.
  3. just before bringing to a boil turn it off
  4. Let it rest so the particles sink to the bottom
  5. Keep it in a low heat water bath if you want
  6. Pour the coffee into a preheated kettle, leaving the coffee to settle in the pot.
  7. Add the cardamom and saffron to the kettle of coffee and boil once before serving in small cups.
The process can be a little bit tricky on the first tries, and using every possible asset, not to boil the coffee, counts.

Although the traditional recipe requires both spices, many do not use them anymore when serving everyday coffee. I, myself, find that they block the full taste of coffee and prefer not to use them.

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4 thoughts on “Make Brazilian Coffee Arabic-Recipe

  • 2016-04-26 at 2:40 pm

    I love coffee and I really didn’t know you don’t have to let it boil:) very helpful 🙂 I will try it 🙂
    For sure i will try and one of your recipes 🙂
    When I will drink it I will tell you my opinion:) I am sure I will love it 🙂
    Thank you very much for sharing and can you recommend any brand of coffee?

    • 2016-04-26 at 4:18 pm

      Hello, Cristina,

      Thank you for stopping by and leaving your kind comments. Yes, never let brewed coffee boil. The water can boil before it hits the coffee, but not hit the coffee while boiling. Sometimes is just a matter of waiting 5 seconds.

      If you want a great supermarket already ground coffee, I suggest Pilao .

      If you would like a just roasted (not ground) option, try Dark Brazilian Santos .

      I hope you enjoy them.


  • 2016-06-21 at 4:09 am

    Caio, I have never had Arabic coffee but have drunk gallons of Turkish and Greek coffee.I had a chuckle at the mud coffee and letting the grounds sink to the bottom.

    A group of us used to go to plays, movies and concerts. Afterwards we always went to someone’s house for coffee and cake. One night some one said, ‘George I told you that you make your coffee too thick’. To which George said ‘you are imagining things’.

    At this the offending Greek coffee cup had its saucer placed over it and then flipped over. The mug was lifted and the grounds remained in a beautiful mug shaped mound.

    That taught George to make sure he had enough water in the pot so the bottom was never reached and the grounds stayed where they belonged.

    I have one question. You say to never boil coffee but in the last sentence of the preparation you say to boil once. Is this a little Arabic coffee making trick.

    • 2016-06-21 at 7:07 pm

      Hello, Helen,

      Thank you for sharing your experience.

      About the preparation, I prefer to turn the heat off just as the water is about to boil. Seems to be THE TRICK with manual drip coffee too.

      I must say, though, that most of the arabic/tukish/greek recipes I have seen tells us to boil the coffee. I don’t condone with that.

      If you are going to drink it with sugar, you have to add it at that point just before boiling and stir with the heat still on, tho. Not for too long before turning the heat off. It’s kind of tricky, but totally manageable.



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