The sign of a great cup of coffee, such as this Omani-style coffee, is that it tastes as good as it smells—like a rich, spiced coffee. Hospitality in Oman begins with Khawa and a platter of dates. This strong brew, made with freshly ground coffee beans and aromatic cardamom, has a pleasantly bitter taste. For those who take sugar with their coffee, beware—Khawa is made without sugar and served without cream. Restaurants, of course, cater to their customers and some may serve it with sugar on the side. In general, the preparation of Arab coffee involves bringing the water and coffee to a boil three times. This ensures a rich and strong brew of coffee somewhat similar to espresso. Khawa, on the other hand, involves one long boil allowing for a stronger tasting coffee with the prominent taste of cardamom. This, in combination with the infusion of cloves in the coffee, is what gives Khawa its unique flavor. Omani coffee is traditionally served in small (handle-less) Arab coffee cups poured from a midlah or coffee thermos. There is no standard size for the demitasse in which the coffee is served. In the past the tiny cups were somewhat standard—about 4 tablespoons—but today some are usually a little larger. However, the majority still are about a quartersize of a standard coffee cup. You may use any type of demitasse cup.

Makes 6 to 8 demitasse servings

PREP TIME: 10 minutes
COOKING TIME: 10 minutes
STANDING TIME: 10 minutes

INGREDIENTS

• 2 cups (500 ml) water
• 4 tablespoons fresh finely ground coffee or espresso grind
• 2 tablespoons ground cardamom
• 2 whole cloves

INSTRUCTIONS

1. Bring the water, coffee, and cardamom to a boil in an ibrik or a small saucepan with a lid, uncovered.
2. Reduce the heat to medium-low and boil for 4 minutes, stirring occasionally. Do not let the coffee overflow.
3. Remove from the heat, cover, and set aside for 1 minute.
4. Place the whole cloves in a coffee thermos and strain the coffee into the thermos.
5. Allow to sit for 10 minutes before serving.