Traditional 'mabarada' tool played key role in Saudi coffee making

The 'mabarada'—a traditional coffee-cooling tool—was once a mainstay in the preparation of Saudi coffee, used to cool roasted coffee beans after they were heated over a fire and to remove their husks before grinding in a mortar. This made it an integral part of the cultural heritage associated with hospitality and generosity in the Arabian Peninsula.

Usually handmade from local woods, especially tamarisk, the mabarada is hollowed out to hold the hot roasted beans until they cool before grinding. Its shapes, sizes, and decorative patterns varied according to local environments, reflecting the skill of artisans in crafting traditional household tools.

Elderly residents of Rafha Governorate recall that the mabarada was present in most homes and used immediately after roasting the beans, before transferring them to the mortar. They note that coffee preparation was a family ritual, central to traditional hospitality practices.

Mohammed Al-Shammari explained that using the mabarada required knowing the right time to cool the beans to preserve their quality before grinding. He added that the tool is linked to memories of gatherings and daily coffee preparation for guests.

Matar Al-Anzi noted that the mabarada was locally crafted by artisans using available woods and was often passed down through generations. He emphasized that preserving the tool helps maintain an important aspect of the cultural identity tied to Saudi coffee.

The mabarada remains a testament to the traditional process of making Saudi coffee, symbolizing the region’s cultural heritage and hospitality customs, and continues to be valued today as a reminder of social life in the Arabian Peninsula.