Master the Art of Yemeni Coffee & Chai
Yemeni coffee and chai are built on heritage, technique, and intentional preparation.
This page guides you step-by-step through the exact methods used at AQEEK, so anyone can create the same rich, aromatic taste at home or in their café.
Yemeni Adani Chai
Our traditional Yemeni Adani Chai is crafted through the iconic boil-and-lift method that builds depth, aroma, and creamy balance.
Using a precise blend of spices and evaporated milk, this recipe creates a smooth, rich cup with authentic Yemeni character.
Each step is designed to enhance aeration, flavor development, and texture.
6 Steps
Total Brew Time
6–8 Minutes
Begin by adding 12 oz of water, 4 teaspoons of the Adani chai mix, and 5 teaspoons of sugar into a pot. Stir lightly to help the ingredients dissolve before heating.
Place the pot on an induction burner and set it to level 5 (medium heat). Allow the mixture to gradually heat until it begins to bubble.
Once the chai reaches a boil, lift the pot off the heat for a moment, then return it to the burner. This aeration technique develops deeper flavor.
Continue the boil–lift cycle four times. Each repetition enhances the aroma, strengthens the spices, and creates a smoother body.
After the fourth boil, pour in 4 oz of evaporated milk.
Bring the chai back to a boil and repeat the lift cycle four more times to blend the milk and spices perfectly.
Once fully aerated and boiled, strain the chai into a 16 oz cup. Serve hot and enjoy the creamy, airy texture that defines authentic Yemeni Adani Chai.
Yemeni Adani Chai
Yemeni Mofowar delivers a stronger, richer flavor thanks to its bold spice blend and traditional boil-and-lift method.
The higher spice ratio and repeated aeration create a chai that is deep, aromatic, and full-bodied, finished with evaporated milk for a smooth, authentic Yemeni taste.
6 Steps
Total Brew Time
6–8 Minutes
Pour 12 oz of water into a pot, then add 7 teaspoons of the Mofowar chai mix and 4 teaspoons of sugar.
Stir gently to allow the spices and sugar to dissolve evenly before heating.
Place the pot on the stove or induction burner and begin heating over medium heat. Let the mixture gradually warm until small bubbles begin to appear.
Once the chai reaches a rolling boil, lift the pot slightly off the heat, then return it to boil again.
Repeat this boil–lift cycle four times. This step intensifies the spice notes and builds Mofowar’s deep, aromatic character.
After the fourth boil, pour in 4 oz of evaporated milk.
The milk blends with the strong spice ratio to create Mofowar’s signature richness.
Bring the mixture back to a boil and repeat the boil–lift process four additional times.
This ensures full integration of spices and milk, producing a creamy, bold flavor profile.
Strain the finished Mofowar chai into a 16 oz cup.
Serve hot and enjoy its robust, spiced, full-bodied taste.
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