Israeli Cardamom Coffee

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Israeli Cardamom Coffee, a twist on middle eastern mud coffee, is a delicious, sinful, spiced coffee that is easy to make and a unique pick me up!

coffee in a white mug with cardamon
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Easy Delicious Israeli Cardamom Coffee

Israeli Cardamom Coffee is normally served in small espresso cups to show off a light, fluffy foam- it also serves as a strong, flavorful mug for mornings you need more of a pick-me-up! 

The first time I had “mud coffee”- the sludgy, dark stuff popular with many of my Greek friends- I was a little confused. It’s strong- which is very much my style- but a lot of Greek coffees you can find in America (the pre-ground beans that are so fine they are more of a powder than crumbly grounds) are a little rough to transition to. They can be bitter (if made with cheap beans), and you absolutely do not want to drink to the bottom of your cup- or you’ll get a thick, paste-like sludge of the coffee grounds, since this traditional method of preparation does not include filtering beans. It’s also made with a super-fine, almost powder like ground which can be hard to get in a traditional coffee grinder (if you have a burr grinder, its much easier- I recommend this Capresso Ceramic Burr Grinder).

It wasn’t until a recent trip to Krakow that I found the most delicious preparation of mud coffee ever in an Israeli coffee shop (attached to a Hebrew University in the Jewish District) and had the shop owner tell me all about Cardamom Coffee, and how to make it. While I’ve had lots of Turkish and Greek coffees- sometimes with cardamom- I’ve never had the unique spice blend I had at a few Israeli coffee shops in Europe and Eastern Europe. Google provided very few clues for me to replicate the drink at home, so I experimented with some spices and found a blend that tastes just like the coffee I enjoyed so much.

Traveling, Eating, Drinking in Israel

While in Krakow at flea markets and later in the Caucasus region, I made a point to look around for a traditional Finjan like we drank our coffee from at the Cheder Cafe. I still haven’t found one I really love, so in the mean time, I grabbed this beautiful Copper Stovetop Turkish Coffee Pot (or Ibrik) from Sur La Table. It’s perfect for making cardamom coffee- and is really pretty on display in the kitchen, too.
Ibriks are Turkish Copper pots which use the same method of preparing coffee. I’ve found some turkish coffees in shops with hints of cardamom blended in, but never with the hints of cinnamon I found at the Israeli coffee shops I passed by in Europe and Eastern Europe.

There are many parts to a perfect cup of mud coffee- but let’s face it, sometimes, you just need caffeine, and you need it now. I’ve paid close attention to the method and also let myself make up different steps along the way- it always ends up pretty delicious. For example, in the photos, I used a large mug because I didn’t have any espresso cups (I was at my family’s new beach house, and so much of the kitchen is still yet to be setup) – and I just wanted to have my ritual of a large mug in the morning. It was fantastic! I think I need some more of these beautiful Bodum® Bistro Espresso Mugs!

espresso maker on the stovetop

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Israeli Cardamom Coffee Recipe

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espresso pot and cardamom pods on a table with white mug of coffee

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An Israeli cup of coffee with cardamom on a tray.

Israeli Cardamom Coffee

This twist on middle eastern mud coffee- as found in Israeli coffee shops- is a delicious, sinful, spiced coffee that is easy to make and a unique pick me up!
Course Coffee
Cuisine Middle Eastern
Keyword cardamom, cardamom pods, chai coffee, espresso, Israeli coffee, strong coffee
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 oz coffee
Calories 30kcal
Author Courtney O’Dell


  • 8 oz water
  • 20 grams ultra-finely ground coffee
  • 4 cardamom pods grounded (I grind them along with my coffee beans)
  • 2 dashes cinnamon under 1/4 tsp- I do two shakes out of a container of ground cinnamon- two pinches works, too
  • 1 dash grated ginger
  • sugar if desired


  • Add coffee, cinnamon, cardamom, ginger, sugar and water to your copper pot, making sure you do not fill to the top- you want a little room in case it boils up.
  • Give a good stir to incorporate- this is the only time you’ll stir the coffee so you dont disturb the grounds at the bottom.
  • Heat the copper pot on a low flame over a stove. As it becomes hot, watch it closely- you do not want it to boil, or it will go everywhere! I like to pull it off the stove just before boiling.
  • Let it sit for about 20 seconds, and then add back to the heat- pulling it off again until near-boiling. Repeat once more if desired.
  • Let cool briefly, then serve in small cups (like espresso or demitasse cups)


Serving: 1g | Calories: 30kcal | Carbohydrates: 8g | Sodium: 13mg | Fiber: 2g | Sugar: 5g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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Recipe Rating


  1. Viola says:

    Thanks for posting this. I added star anise. It’s amazing. And thank you for the clear warning about making sure not to boil over.

  2. Anonymous says:

    Just made this is my bean to cup machine. Done 10g of ground coffee, 2 cardamom pods ground and added to machine, pinchbof cinnamon and a pinch of ground ginger then made a double espresso and added half a reaspoonof demerera. I am english and live in uk. Never heard of or tried this before but absolutely delicious

  3. Rebecca says:

    This is the same way we make “cowboy coffee”, except we use a ten-cup enamelware pot. Yes, boiling over is a terrible mess on the stove. My daughter and I include the spices for our afternoon pick me up; everyone else prefers black, no spice, no sugar, no cream. I drank the entire cup clean – once:)

  4. Jennifer says:

    Do you have a preferred coffee bean?

  5. Scott Belanger says:

    4 stars
    Hi Courtney
    Are you referring to fresh or grated ginger please?
    Thank you
    Scott Belanger

    1. Courtney ODell says:

      Hi Scott, I’m referring to grated for this recipe.