3 thoughts on “Arab Coffee”

  1. So, do you sprinkle a little cold water on top to drown the grounds? I make camp coffee in a similar manner and the cold water trick clears the cup/pot well.

  2. What I’ve done so far is fill the pot to about an inch from the top, stir in a couple of tablespoons of sugar, put the pot on the heat and add two or three heaping tablespoons of coffee. When it starts to boil you take it off the heat for a minute. Repeat the on/off heat cycle a few times and it’s done. I’ve tried stirring, not stirring, and the results have been consistently excellent with the Najjar coffee. Thus the recommendation.

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