Two floors of a wind-tower house given over to coffee, with roasting demonstrations and an Ethiopian ceremony upstairs.

Housed in a restored courtyard house in Al Fahidi, the Coffee Museum is a private project by a collector, and it is far better than the name suggests.

Coffee’s route into the world ran through this region. The plant is Ethiopian; the drink as we know it was developed in Yemen, in the port of Mocha, and spread from there to Mecca, Cairo, Istanbul and eventually Europe. The Arabian Peninsula was the whole supply chain for two centuries, and qahwa is the root of the word in almost every European language.

What is in it

Ground floor: roasting equipment, grinders, dallah pots in brass and copper, cups, trays, and a run of antique European and American machines and advertising. The collection covers Ethiopia, Yemen, the Gulf, Turkey, Italy and Japan.

Upstairs: rooms set up for specific traditions, with staff who brew and pour.

The Ethiopian ceremony involves green beans roasted in front of you over coals, ground by hand and brewed in a jebena, served in three rounds. The Yemeni room does the husk-based qishr with ginger. The Emirati room serves gahwa — light-roasted, cardamom-heavy, poured from a dallah into small handleless cups, with dates.

You are offered what is made. There is no pressure to buy anything, though there is a shop and a small café.

Emirati coffee etiquette

Worth knowing beyond the museum. The cup is filled only a third or so — a full cup implies you should hurry. It is refilled until you shake the cup gently side to side, which means enough. Take it with the right hand. Dates come with it.

Practicalities

Small entry charge or free depending on the current arrangement, and either way it is the cheapest hour in Al Fahidi.

Closed on Sundays and on some public holidays; hours are shorter than a large museum’s.

The whole quarter is best walked in the morning or after four in the afternoon. Between about eleven and four from May to September, the lanes are genuinely dangerous to walk for long without water.

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