Saudi “White” Coffee (Qahwa)
a pale-gold, lightly roasted Arabic coffee infused with cardamom and saffron—low in calories, rich in tradition, and perfect for mindful, heart-friendly hospitality
Free
What it is & origin
In Saudi Arabia, “white coffee” usually refers to Arabic coffee (qahwa) made with very lightly roasted Arabica beans (so the brew looks pale/golden), then infused with cardamom and sometimes saffron or cloves. It’s central to Saudi/Arab hospitality and is recognized by UNESCO as part of the region’s living heritage. Coffee culture in the Arab world traces to Yemen before spreading across the Middle East.
Why people enjoy it (potential benefits)
Very low-calorie, unsweetened beverage—great as a light alternative to sugary drinks. (≈ 2 kcal per 240 ml plain brew).
Antioxidant coffee polyphenols from Arabica + aromatic spices (cardamom, saffron) prized traditionally for digestive comfort and aroma; typically served in small cups alongside dates as part of the ritual. (Cultural notes; avoid medical claims.)
Mindful hospitality ritual—the serving ceremony itself signals welcome and connection.
Calories (typical)
Plain Arabic coffee (no sugar): ~ 2 kcal / 240 ml (8 FL oz.). Spices add negligible calories.
Classic Saudi Qahwa — Ingredients (serves ~6–8 small cups)
4 cups water
2–3 tbsp. very light-roast Arabic coffee, coarsely ground
1–1½ tsp ground cardamom (or 6–8 lightly crushed pods)
Optional: a pinch of saffron threads; 1–2 cloves
To serve: dates on the side (traditional)
Ingredient profile and spice choices reflect common Saudi practice.
Preparation (traditional method)
Simmer coffee: Bring water to a boil in a pot or dallah; add ground coffee. Lower to a gentle simmer ~10–15 minutes.
Spice & rest: Add cardamom (and saffron/cloves if using). Simmer ~5 minutes more. Remove from heat; let settle 2–3 minutes.
Strain & serve: Strain into a serving pot/carab; pour in small handle-less cups (fenjān). Serve unsweetened, often with dates.
Time: ~ 20–30 minutes total (5 min prep, 15–25 min simmer/steep), consistent with barista/culinary sources.
Quick notes for your recipe page
Flavor: light, aromatic, slightly spicy; pale golden color.
Serving size: 40–60 ml per cup; guests are typically offered multiple small pours.
Pairing: dates or light sweets to balance coffee’s bitterness (also part of the hospitality ritual).
Common variations: more/less cardamom; a pinch of saffron for aroma; occasional cloves.