Spiced Moroccan Coffee
Why this recipe works
- Fast preparation: The coffee is simmered, rested and served in about 12 minutes, making it practical for a strong after-meal drink.
- Aromatic spice: Cinnamon and cardamom infuse directly into the coffee, giving each cup warmth and depth without needing extra ingredients.
- Careful settling: Resting the coffee before pouring helps the fine grounds sink, giving a clearer cup while keeping the concentrated flavour.
Get the most out of this recipe
Timing notes
- Let the grounds settle: The short rests after heating and after pouring are important; they allow the fine coffee grounds to sink before drinking.
- Best served straight away: Serve while hot and aromatic. If reheating, warm gently until steaming and avoid bringing it back to a boil.
Common mistakes
- Do not let it boil hard: Once the coffee is added, keep the heat gentle. A vigorous boil can make the drink harsh and may cause it to foam over.
- Avoid pouring too quickly: Pour in a slow, thin stream and stop before the settled grounds reach the edge of the pan.
Ingredient notes
- Use very finely ground coffee: Turkish-style coffee is important here because it disperses through the water and creates the strong, concentrated character of the drink.
- Adjust the sweetness: Caster sugar dissolves cleanly, but the drink can be sweetened more lightly or swapped with honey for a softer finish.
- Control the spice character: Ground cinnamon gives a more direct warmth, while cinnamon sticks create a gentler infusion if simmered before the coffee is added.
Equipment you'll need
Ingredients
Instructions
- Add the water and caster sugar to a small saucepan and set over medium heat, stirring until the sugar dissolves. Stir in the cinnamon and cardamom.
- Whisk in the coffee until evenly dispersed, then bring the pot just to a gentle simmer. Cook for 2 minutes, watching closely so it does not boil over.
- Remove from the heat and leave to stand for 2 minutes so the grounds begin to settle. Return to low heat and warm for 1 minute until steaming, without boiling.
- Pour slowly into 2 small cups, keeping the last spoonful in the pan so most grounds stay behind. Leave the cups to stand for 1 minute before drinking so any remaining grounds settle.
Recipe notes
Tips
- Use low heat once the coffee is added; a hard boil can make it taste harsh and can cause it to foam up quickly.
- For the cleanest cup, pour in a thin stream and stop as soon as you see the grounds approaching the lip of the saucepan.
Substitutions
- Replace caster sugar with acacia honey for a softer sweetness; stir it in off the heat so it keeps its aroma.
- Replace ground cinnamon with cinnamon sticks for a gentler spice note; warm the sticks in the water and sugar for 5 minutes, then remove before adding the coffee.
Storage
- Refrigerate up to 1 days
- Best served straight away. If needed, cool and refrigerate, then reheat gently in a saucepan over low heat until steaming, without boiling; let it stand briefly so the grounds settle again before pouring.
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Recipe overview
- Servings: 2 cups
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Moroccan
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