Brew with us

Recipes and Brewing guides

Bring the cafe home. Step by step pours and signature drinks made with your Duhaa beans.

Brew guide
Moka pot

Moka pot

The Moka pot is a three-chambered coffee maker invented in 1933 that uses steam pressure to force water through medium-fine grounds to create a fresh brew.

  • Moka Pot: A three-chamber brewing device consisting of a boiler (bottom), a filter basket (middle), and a collector (top).
  • Coffee: Duhaa ground coffee, such as a Rayyan Single Origin.
  • Water: To be poured into the boiler chamber.
  • Stove: Used to provide medium-low heat for the brewing process.
  • Mug: For serving the finished coffee.

  1. Prepare the boiler: Unscrew the Moka pot and pour water into the boiler (the bottom chamber) until it reaches the level of the release valve.
  2. Add coffee: Place ground coffee into the filter basket. For this method, use a medium-fine grind.
  3. Level the coffee: Distribute the coffee evenly within the basket. Unlike making espresso, you do not need to tamp the grounds.
  4. Assemble the pot: Place the filled filter basket onto the boiler and screw the collector (the top chamber) back on to assemble the unit.
  5. Heat the pot: Place the Moka pot on a stove over medium-low heat. Leave the lid open so you can see the coffee fountain.
  6. Wait for brewing: The brewing process should take approximately six minutes.
  7. Serve: Once brewing is complete, close the lid and pour the coffee into a mug to enjoy.
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Recipe
Spanish Latte

Spanish Latte

A spiced Spanish latte, where Colombian espresso meets the warmth of cinnamon and cardamom in a chilled, velvety embrace.

  • Condensed Milk: Approximately 1 to 2 tablespoons (added as the base layer).
  • Regular Milk: Approximately 4 to 6 ounces.
  • Espresso: 1 double shot (approximately 2 ounces), brewed using Colombian single-origin beans.
  • Cinnamon: One pinch.
  • Cardamom: One pinch.
  • Ice: Enough to fill a shaker or glass for chilling.

  1. Add Condensed Milk: Begin by adding condensed milk into a container.
  2. Add Regular Milk: Pour regular milk over the condensed milk.
  3. Froth: Froth the condensed milk and regular milk together.
  4. Add Espresso: Pour in the espresso, which is prepared using Colombian single-origin beans.
  5. Season with Spices: Add a pinch of cinnamon and a pinch of cardamom to the mixture.
  6. Froth Again: Froth the mixture one more time to incorporate the spices.
  7. Chill and Shake: Add ice to the mixture and shake it.
  8. Serve: Say "Bismillah" and enjoy.
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Recipe
Duhaa Baklawa Latte

Duhaa Baklawa Latte

Indulge in the velvety Rahma blend as it intertwines with the nutty sweetness of pistachio, hazelnut, and honey to create the enchanting Duhaa Baklawa latte.

  • Coffee: Duhaa Café's Rahma blend.
  • Milk: 8 ounces of whole organic milk, though other preferences can be used.
  • Pistachio Syrup: Half an ounce.
  • Hazelnut: A quarter of an ounce.
  • Honey: A quarter of an ounce.
  • Toppings: Cold cream and a sprinkle of crushed pistachios.
  • Ice: Used to fill the cup at the beginning of the process.

  1. Prepare the Cup: Fill the cup with ice.
  2. Add Milk: Pour in 8 ounces of whole organic milk or a milk of your preference.
  3. Add Syrups and Sweetener: Add half an ounce of pistachio syrup, a quarter ounce of hazelnut, and a quarter ounce of honey.
  4. Mix: Stir the milk and syrups together.
  5. Add Coffee: Pull a shot of espresso using the Duhaa Café Rahma blend and add it to the mixture.
  6. Add Toppings: Top the latte with cold cream and a sprinkle of crushed pistachios.
  7. Serve: Say "Bismillah" before enjoying the drink.
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Recipe
Duhaa Cardamom Latte

Duhaa Cardamom Latte

Experience the aromatic embrace of the Rahma coffee blend as it dances with the fragrant essence of cardamom to create a truly soul-warming latte.

  • Coffee Beans: Specifically the "Rahma blend" from Duhaa.
  • Cardamom Syrup: Added to the base of the drink.
  • Espresso: Freshly brewed using the ground Rahma blend beans.

  1. Grind the Beans: Begin by grinding the coffee beans, specifically the Rahma blend.
  2. Distribute and Tamp: Evenly distribute the coffee grounds before tamping them down.
  3. Add Syrup: Pour the cardamom syrup into the cup.
  4. Pull Espresso: Add the espresso shot to the syrup.
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Brew guide
Coffee Cupping

Coffee Cupping

Coffee cupping is the universal language of specialty coffee that allows professionals to evaluate a coffee's sweetness, acidity, body, and aftertaste.

  • Coffee Beans: Use 12 grams of coffee, such as a specialty blend.
  • Water: You will need 200 grams of water heated to approximately 200°F.
  • Grinder: A grinder capable of producing a medium-coarse grind setting.
  • Cupping Vessel: A container to hold the coffee and water while it steeps for four minutes.
  • Spoon: A tool to break the crust by giving it three stirs and to skim the foam from the top.

  1. Grind 12 grams of coffee to a medium-coarse consistency.
  2. Add 200 grams of water heated to approximately 200°F.
  3. Allow the coffee to steep for four minutes until a crust forms on the surface.
  4. Break the crust by giving the coffee three stirs.
  5. Skim the remaining foam off the top.
  6. Let the coffee cool before tasting to evaluate its sweetness, acidity, body, and aftertaste.
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Recipe
Shifaa Latte

Shifaa Latte

A golden stream of espresso meets the warmth of honey and ginger to create a soothing cup of Shifa.

  • Coffee Beans: Rayan single-origin Colombian beans with notes of cocoa, savory, and mellow.
  • Honey: Approximately one teaspoon.
  • Ginger: A healthy dash.
  • Milk: To be stretched and added to the espresso.

  1. Prepare the Coffee Beans: Weigh out the Rayan single-origin Colombian beans and grind them.
  2. Prepare the Portafilter: Distribute the ground coffee and tamp it down.
  3. Add Flavors: Place approximately one teaspoon of honey and a healthy dash of ginger into a cup.
  4. Brew Espresso: Pour the hot espresso over the honey and ginger.
  5. Steam Milk: Stretch the milk by adding air.
  6. Combine: Even out the canvas and pour the milk into the espresso mixture.
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Recipe
Date cinnamon latte

Date cinnamon latte

This refreshing iced latte blends the nutty, smooth notes of the Rahma Blend with the sweet tradition of dates to create a cooling sanctuary in the hot summer days.

  • Rahma Blend Beans: 19 grams of coffee beans characterized by nutty, toffee, and smooth notes.
  • Milk: 6 to 8 ounces, poured into the cup as the base of the drink.
  • Espresso: One double shot pulled from the 19 grams of ground beans.
  • Date Syrup: 1 to 2 tablespoons
  • Cinnamon: A generous dusting or a healthy pinch to flavor the latte.
  • Ice: A handful of cubes to ensure the drink is refreshing.

  1. Measure the beans: Weigh out 19 grams of the coffee beans.
  2. Grind and tamp: Grind the measured beans and then tamp the grounds down firmly.
  3. Prepare the cup: Fill a cup with ice to ensure the drink is cold.
  4. Add the milk: Pour the milk into the cup first to serve as the base.
  5. Pull the espresso: Brew the espresso and pour it into the cup second.
  6. Add syrup and spice: Incorporate the date syrup and cinnamon into the mixture.
  7. Finalize: Mix the ingredients together thoroughly before serving.
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Brew guide
French press

French press

A patient plunge through a medium grind reveals a clean, grit-free brew where time and water fully saturate the soul of the bean.

  • French Press: Used to hold the grounds and water, and to filter the coffee
  • Scale: Necessary to measure the 30 grams of coffee and 500 grams of water
  • Coffee Grinder: Used to achieve a medium grind
  • Kettle: Needed to heat fresh filtered water to approximately 205° F
  • Spoon: Used to scoop off the foam and floating grounds after four minutes of brewing.

  1. Grind the Coffee: Start with high-quality coffee and use a medium grind.
  2. Measure Ingredients: Use a 1:16 ratio, specifically 30 grams of coffee to 500 grams of water.
  3. Heat the Water: Use fresh filtered water heated to approximately 205° F.
  4. Combine and Bloom: Add the coffee grounds to the French press and pour all the water in at once to fully saturate the grounds.
  5. Initial Brew: Allow the coffee to sit for approximately four minutes.
  6. Clean the Surface: After four minutes, scoop off the foam and any floating grounds from the top.
  7. Secondary Sit: Let the coffee sit for an additional five to eight minutes. The longer it sits, the better the result, as the grounds will sink to the bottom naturally.
  8. Press and Serve: Press the plunger down slowly, using it only as a filter rather than to compress the grounds. Pour the coffee into a cup for a clean brew without grit.
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