How to Brew Saudi Coffee Cylinder Hand Roasted Beans

By Daima | Published: 2026-10-29

Category: How-to Guides

Learn the traditional method for brewing Daima Saudi Coffee Cylinder hand-roasted beans using a dallah. Step-by-step guide with tips for perfect Arabic coffee.

Quick Answer

Brew Daima Saudi Coffee Cylinder hand-roasted beans by lightly roasting them again, grinding to a fine powder, then simmering with water and optional cardamom in a dallah for 10–15 minutes.

Why Hand-Roasted Beans Need Special Care

Hand-roasted coffee like the Daima Saudi Coffee Cylinder is already lightly roasted to preserve its aromatic oils. Over-roasting can burn the delicate flavors, so you only need a brief re-roast before grinding to restore freshness.

The traditional dallah pot is ideal because its narrow neck traps aroma and its spout pours smoothly without grounds. Avoid using a standard coffee maker, which cannot achieve the fine grind or gentle simmer this style requires.

Adjusting Strength and Spice

Arabic coffee is typically lighter than espresso. Use 1 tablespoon of ground coffee per 1 cup of water (about 150 ml). For a stronger brew, increase coffee by half a teaspoon, not by boiling longer.

Cardamom is the classic addition—crush 2–3 pods per cup and add them during the simmer. Saffron or rose water can be added after brewing for a celebratory version, but skip them if you want the pure bean flavor.

Step-by-Step Brewing Guide

Re-Roast the Beans Lightly: Place the Daima Saudi Coffee Cylinder beans in a dry pan over medium heat. Stir constantly for 2–3 minutes until they darken slightly and release a nutty aroma. Do not let them smoke—that means they are burnt. If you skip re-roasting, the brew may taste flat; if you over-roast, it becomes bitter.
Grind to a Fine Powder: Use a Turkish or spice grinder to grind the warm beans to a consistency finer than table salt—almost like flour. A coarse grind will not extract properly and will leave sediment in your cup. A blade grinder works, but a manual burr grinder gives a more even powder. Check that no bean pieces remain.
Simmer in a Dallah with Water: Add cold water to your dallah—about 150 ml per serving. Stir in 1 tablespoon of ground coffee per cup. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes. Do not stir after the first minute; let the grounds settle. Boiling vigorously makes the coffee cloudy and bitter. The surface should barely bubble.
Add Cardamom (Optional) and Rest: Crush 2–3 green cardamom pods and drop them into the dallah during the last 2 minutes of simmering. Remove the dallah from heat and let it rest for 2 minutes so the grounds sink completely. Adding cardamom too early can make the brew taste harsh. Resting is essential—pouring too soon brings grounds into the cup.
Pour and Serve: Hold the dallah low and pour slowly into small cups (finjan) without tilting the pot. Fill each cup one-third full to allow the coffee to cool slightly. Serve with dates if desired. Pouring too fast or from a height stirs up sediment. If you see grounds in the first cup, let the dallah rest another minute.

Product Used in This Guide

Saudi Coffee Cylinder Hand Roasted 250gm: Daima Saudi Coffee Cylinder is a 250g package of hand-roasted coffee with a deep, aromatic blend that celebrates Saudi heritage. Its hand-roasted profile means you only need a light re-roast before grinding, preserving the smooth, full-bodied flavor traditional Arabic coffee is known for.
Saudi Coffee Cylinder Hand Roasted 250gm