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TAKE A SIP Roasted very light. We pull it before the beans start to brown. Pale, nutty, and smooth. Traditionally brewed as qahwa with cardamom and saffron. Also works as a pale, mellow espresso. How to brew Qahwa: brew in a dallah or small pot, with cardamom and saffron if you like. Espresso: pull a regular shot and expect a pale, nutty cup