Karak Tea

Coffee in the Arabian Peninsula predates almost every other coffee tradition outside Yemen, where the drink in its modern form first appeared in the 15th century. Qahwa, the Arabic preparation of lightly roasted beans brewed with cardamom and often served with dates, has been the regional standard for hundreds of years. Dubai inherited this tradition from the broader Gulf, and qahwa is still served at majlis gatherings, in government offices, and in any traditional Emirati home. The Coffee Museum in the Al Fahidi historic district, open since 2014, documents this lineage in detail and traces the bean's path from Yemeni origin to Ottoman Istanbul to European trade.

The specialty wave arrived later but moved fast. RAW Coffee Company, founded in 2007 by Matthew and Kim Toogood, was the first dedicated specialty roastery in the city and remains one of the most influential. Tom and Serg opened in Al Quoz in 2013, helping turn the warehouse district into the city's first cafe quarter. Nightjar Coffee, founded in 2013 by Saif Aljaibaji, brought a Levantine sensibility to the Dubai International Financial Centre and built one of the region's most recognized roasting operations. Stomping Grounds operates several locations across the city, and Roseleaf Cafe has built a steady following in Jumeirah. Together these names define the contemporary Dubai specialty register.

The roasters draw from across the region. Roastery of Cairo brings an Egyptian and Levantine register to several cafes. Many shops carry Yemeni single origins alongside Ethiopian and Colombian beans, and a few specialize in mocca lots from the original coffee terroir, which sits a short flight away across the Red Sea. Dubai now hosts the World of Coffee exhibition annually, drawing roasters and buyers from across Europe, Asia, and the Americas, and local baristas have placed in international competitions over the past several years. The Specialty Coffee Association maintains a strong regional presence here.

The broader cultural context is its own thing. Dubai operates on twin coffee registers: the traditional qahwa served in copper dallah pots, and the third-wave specialty cafe with its Gardelli, Modbar, and EK43 grinders. Both work, often in the same building. The city's transient population, mostly expatriate, has made the specialty scene unusually international, with baristas from Australia, the Philippines, Lebanon, India, and the UK running shops side by side. The result is a coffee city that has only existed in its current form for about twelve years, but already operates at a level that draws coffee professionals from across Asia, Europe, and the Americas. Quality has caught up to the city's pace.