Making Saudi coffee relies on a set of traditional utensils, each tied to a stage of preparation and serving: the beans are roasted in the mehmasah, cooled in the mibrada, pounded in the najr, and finally boiled and poured from the dallah.

The mehmasah, traditionally of iron or copper, is used to roast the beans over a fire or hot embers. The mibrada, usually carved from local wood in a variety of shapes and sizes, cools the roasted beans and readies them for the next step.

In the najr, the roasted beans are pounded and ground, along with cardamom and other ingredients. Its rhythmic sound has long signaled a welcome to guests and that coffee is being made in the gathering.

The dallah, the traditional pot used to serve coffee, is among the best-known symbols of Arab hospitality, while a strainer removes grounds and spices before pouring.

These utensils remain a key part of the tangible heritage of Saudi coffee and a testament to the craftsmanship of artisans who made practical tools for daily life.