Moroccan spiced coffee is something I love sharing with my mom. We’re the only ones in the family who are totally obsessed with drinking it as is, no milk, just the warm spices and strong coffee.
Everyone else adds milk, but for us, it’s perfect on its own. It’s kind of our little thing, and it always feels special.
Moroccan spiced coffee isn’t something you’ll usually find in cafes, it’s more of a homemade thing.
We usually buy it already ground and spiced from local spice stores in Morocco, or make it ourselves at home.
I always bring some back whenever I visit Morocco, but lately, I’ve been wanting to share this delicious, exotic drink with everyone. So, I managed to get the recipe that our local spice shop uses.
Just keep in mind, not every store makes it the same, every spice blend is personal, and the ratios can vary a lot.
But this recipe is a great starting point. You can tweak it to your taste, make it stronger or milder, add more of the spices you love, or tone down the ones you’re not into.
Think of this recipe as the heart of Moroccan spiced coffee, and then make it your own
Moroccan spiced coffee recipe
To make this recipe, you’ve got two options: you can either use all the ingredients pre-ground, or go the extra mile and use whole beans and seeds.
I highly recommend the second option, it gives you a fresher, more flavorful batch compared to using ground spices that might’ve been sitting around for a while.
But I get that using ground spices is quicker and more convenient, so I’ll include measurements for both versions to give you flexibility.
How to Brew Moroccan Spiced Coffee
Traditionally in Morocco, we make spiced coffee using the stovetop brewing method, basically simmering the ground coffee and spices in water until it’s rich and fragrant.
It’s the way most Moroccan families do it at home, and it gives that deep, bold flavor we’re used to.
That said, if you’re looking for a more modern and hands-off approach, a French press works great too.
It’s quicker and less messy, especially if you’re making it outside Morocco. Both methods work, you just choose what suits you best.
1. French Press Method (Easier & Quicker)
- Mix your ground spiced coffee blend (see recipe below) in a bowl.
- Add about 2 tablespoons of the mix to your French press.
- Boil water, then let it cool slightly (around 195°F / 90°C).
- Pour the hot water over the coffee blend (about 1 cup per tablespoon of coffee).
- Let it sit for 30 seconds, stir gently, then place the lid on.
- Let it brew for 3–4 minutes.
- Press down the plunger slowly, and pour.
- Enjoy it black or with sugar and milk if you like.
2. Traditional Moroccan Brewing Method
- In a small pot, add about 1–2 tablespoons of the ground spiced coffee mix for every cup of water.
- Bring it to a boil over medium heat.
- Let it simmer for a few minutes.
- Once it’s brewed and the aroma fills your kitchen, remove from heat.
- Pour carefully into cups, leaving the grounds behind. You can use a strainer if needed.
- Serve it plain, with sugar, or even a splash of milk if you prefer.
Moroccan Spiced Coffee Recipe
Ingredients
Using whole spices: Makes about 600g of coffee blend.
- 500 g coffee beans dark roast is best
- 1 tbsp galangal dried slices or chunks
- 1 tbsp dried ginger pieces
- 1 tbsp sesame seeds
- 1 tsp white peppercorns
- 1 tsp anise seeds
- 1 tsp whole fennel seeds
- 1 sticks cinnamon broken into smaller pieces
- 1 tsp green cardamom pods lightly crushed
- 1 whole badiana star anise
- 1/2 tsp cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp cubeb tailed pepper, optional if you can’t find it
Using ground spices: Makes about 550g of coffee blend.
- 500 g ground dark roast coffee
- 1 tsp ground ginger
- 1 tsp ground galangal
- 1 tsp ground white pepper
- 1 tsp ground sesame seeds toast sesame seeds first, then grind
- 1 tsp ground fennel
- 1 tsp ground anise seeds
- 1 tsp ground star anise badiana
- 1 tsp ground cardamom
- 1 tsp ground cubeb optional, if available
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cloves
Instructions
Using whole spices:
- Toast the spices (optional but recommended):In a dry pan over medium heat, lightly toast all the spices (except the coffee beans and sesame seeds) for about 2–3 minutes, just until fragrant. Add sesame seeds in the last 30 seconds. Let them cool.Grind everything:Combine the toasted spices and coffee beans in a large grinder or in batches using a spice grinder or food processor. Grind until you reach your desired consistency—coarse for French press or finer for moka pot/drip.Store:Transfer the blend to an airtight container and store in a cool, dry place. Use as you would your regular coffee—just scoop and brew!
Using ground spices:
- Mix all ingredients in a large bowl until fully combined.Store the spiced coffee blend in an airtight container in a cool, dry place.
