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Lebanese coffee is made using dark roasted beans, cardamom, and sometimes sugar, brewed in an ibrik pot. The beans are ground finely and boiled multiple times to extract deeper flavors. It is served in a small cup and traditionally offered to guests upon arrival.
Lebanese coffee is not a particular type of coffee bean, but a coffee brewing method closely related to Turkish coffee brewing. Coffee is made using dark roasted beans which are ground into a very fine powder together with cardamom seeds or cardamom powder and sometimes sugar. The process involves boiling hot water several times while the fine grounds are in the pot, extracting deeper flavors each time the water is heated. The sugar and cardamom are added during this cooking process, then fully infused into the water with the coffee. The resulting coffee is very dark, thick and bitter and is served in a small demitasse cup.
One of the most vital aspects of preparing Lebanese coffee is the way the beans are ground. They can be thoroughly ground in a mortar and pestle or passed through a coffee grinder, with both methods producing a very fine coffee powder. This powder partially dissolves in the water and creates more surface area so the flavor of the beans can be extracted more easily.
The type of pot that Lebanese coffee is brewed in is known as an ibrik, and is essentially a small metal pot that has a very long, narrow handle attached to the rim. The ibrik is filled with water and heated until the water boils. At this point, if sugar is desired, it is added to the pot and boiled for a moment, then begins to create the syrup. Once the water has boiled, the ibrik is removed from the heat and the coffee is added together with the cardamom, in seed or powder form.
The pot, which now contains all the ingredients for making the coffee, is put back on the heat and brought to a boil again for just a second, after which it is removed from the heat and allowed to cool for a moment. This process is repeated three times to extract the flavor from the grinds. A challenge when making Lebanese coffee is bringing the water to a boil without burning the coffee or letting it spill and overflow.
As soon as the Lebanese coffee is finished, it is poured into a small cup and served. Coffee is normally consumed while very hot. In some Lebanese households it is traditional to offer guests Lebanese coffee when they arrive, even if they are only staying for a few minutes. When pouring coffee for guests, it is considered good form to attempt to establish a high layer of foam on top of the coffee as it is poured.
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