How-to guide
How to Make Moroccan Coffee — Spiced Qahwa with Cardamom and Cinnamon
Moroccan coffee is not just a dark roast — it is often spiced, a warm and fragrant cup scented with cardamom, cinnamon, nutmeg, a little black pepper and sometimes sesame or aniseed. Whether brewed strong and spiced at home or ordered as a milky nous nous, coffee is woven into Moroccan hospitality alongside mint tea. This guide covers making a spiced pot at home and the ratios that keep the spice fragrant rather than overpowering. Pair it with pastries from our recipes index for a proper afternoon break.
About 15 minutes
Step by step
- 1
Make the spiced coffee blend
For a fragrant cup, blend ground coffee with a warming spice mix — ground cardamom, cinnamon, a little nutmeg and a pinch of black pepper, and optionally toasted sesame or aniseed. Start with a modest amount of spice; it should perfume the coffee, not dominate it. You can grind whole spices fresh for the best aroma.
- 2
Choose your brewing method
Moroccan spiced coffee can be brewed in a stovetop pot, a cezve-style pot, a cafetiere or a drip filter. If using a stovetop or drip method, stir the ground spices in with the coffee grounds. For a simmered pot, you will brew the coffee and spices together in water.
- 3
Brew strong
Brew the coffee strong, as the spices are carried better by a robust cup and Moroccan coffee is generally taken fairly strong. Use a generous amount of ground coffee to water. If simmering in a pot, bring it gently to the boil, then let it settle so the grounds sink.
- 4
Sweeten to taste
Coffee in Morocco is often taken sweet, so add sugar to taste while it is hot so it dissolves fully. Sweetening in the pot, as with mint tea, lets the sugar balance the coffee and spices evenly. Adjust to your preference.
- 5
Add milk for nous nous
For the popular nous nous — meaning 'half half' — combine roughly equal parts strong coffee and hot, frothed or steamed milk, poured together for a mild, milky cup. Serve black and spiced for a stronger drink, or nous nous for a gentler one.
- 6
Strain and serve
If you brewed the grounds and spices loose in a pot, strain the coffee as you pour into small cups or glasses so the drink is clear. Serve hot, with a little more cinnamon dusted on top if you like, alongside dates or pastries in the Moroccan way.
Common mistakes to avoid
- Adding so much spice that it overwhelms the coffee rather than perfuming it.
- Brewing it weak, so the spices taste muddy rather than fragrant.
- Using stale pre-ground spices instead of fresh, aromatic ones.
- Not straining a simmered pot, leaving grounds and spice grit in the cup.
- Forgetting that many Moroccans take their coffee quite sweet.
Tips from the kitchen
- Grind whole cardamom, cinnamon and nutmeg fresh for the liveliest aroma.
- Start with a little spice and increase to taste — it is easy to overdo.
- Brew the coffee strong so the spices have a robust base to sit against.
- For a milky cup, make a nous nous with equal parts coffee and hot milk.
- Serve with dates or sweet pastries, as coffee is part of Moroccan hospitality.
Questions
What spices go in Moroccan coffee?
Commonly cardamom, cinnamon, nutmeg and a little black pepper, sometimes with toasted sesame seeds, aniseed or a touch of ginger. The exact blend varies by household and region. The idea is a warm, fragrant coffee where the spices perfume the cup rather than overpower the coffee itself, so they are used with restraint.
What is nous nous?
Nous nous means 'half half' and is a popular Moroccan coffee made with roughly equal parts strong coffee and hot milk, giving a mild, milky, café-style drink. It is a common order in cafés, sitting alongside stronger black coffee and mint tea. You can make it spiced or plain according to taste.
Is Moroccan coffee always spiced?
Not always. Plain strong coffee and milky nous nous are widely drunk, but a fragrant spiced version with cardamom, cinnamon and other warming spices is a well-loved tradition, especially at home and on special occasions. Whether to spice it, and how much, is a matter of household and personal preference.
How is coffee served in Morocco?
Often strong and sometimes spiced, frequently taken sweet, and served as part of hospitality alongside or instead of mint tea, usually with dates or pastries. Café culture is strong, where nous nous and black coffee are staples. At home, a spiced pot shared with guests is a warm gesture of welcome.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.