Freshly roasted beans tumbling out of the roaster

مهباج

Specialty coffee roasters

Roasted small, sent out fast.

Mihbaj roasts in small batches and sends within the week. Single origins, blends, and the old Arabic cup, ground however you brew.

Shop the coffees How to brew
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The roastery

We roast it, we brew it, we own the result

Mihbaj is a small roastery and cafe in Beirut. We buy green coffee a few sacks at a time, roast it ourselves, and try not to let it sit.

The name is the wooden mortar our grandparents pounded coffee in, and the rhythm of it is still the idea: a few good beans, done by hand, shared while they are fresh. We roast Tuesday and Friday, grind to order, and send within the week so the bag you open still smells like the roastery did.

We keep one foot in specialty and one in the cup we grew up on. That is why there is a light Ethiopian and a cardamom blend on the same shelf, and no apology for either.

A pair of hands holding freshly roasted beans
The coffees

On the shelf right now

Ground to order. Pick a coffee to choose your grind and size.
Roasted beans of the Mihbaj House blend
Medium-dark

Mihbaj House

Seasonal blend

Chocolate, date, almond

from $14Choose ›
Dark roasted espresso beans
Dark

Layl Espresso

Espresso blend

Cocoa, molasses, walnut

from $15Choose ›
A bright filter coffee from Yirgacheffe
Light

Yirgacheffe

Single origin, Ethiopia

Jasmine, peach, bergamot

from $17Choose ›
A warm cup brewed from the Hel cardamom blend
Medium

Hēl

Cardamom blend

Cardamom, brown sugar, orange

from $15Choose ›

We pay for the good lots, and we tell you whose they are.

Every coffee on the shelf carries its farm, its washing station, and what we paid. The cheap part of coffee is never the bean.

Brew guides

Three ways we drink it

A pour-over brewing through a paper filter

1 to 16. About 30 g coffee to 480 g water, ground medium.

  1. Rinse the paper filter with hot water and tip the rinse out.
  2. Add the grounds, make a small well in the middle.
  3. Pour 60 g of water to bloom, wait 40 seconds.
  4. Pour the rest in slow circles, finishing by 2:30.
  5. Let it draw down. The whole thing should take about three minutes.

Fill the basket level. Do not tamp it down.

  1. Fill the base with hot water, up to the valve.
  2. Fill the basket with grounds, level off, no pressing.
  3. Assemble and set on a medium heat, lid open.
  4. When it gurgles and turns pale, pull it off the heat.
  5. Stir the pot, then pour. Strong, not bitter.

A light roast, ground fine, with green cardamom. The Hēl is made for this.

  1. Bring water to a boil in the dallah.
  2. Add the coffee and a few cracked cardamom pods.
  3. Bring it up to the boil, take it off, bring it up once more.
  4. Let it settle a minute so the grounds drop.
  5. Pour thin, from a height, into small cups. Serve unsweetened.
The Mihbaj roastery and cafe
The cafe

Come for a cup

The roastery has a small counter at the front. The machine is on from early, the brew bar runs all day, and you can taste anything on the shelf before you buy a bag.

Where

Mar Mikhael, Beirut, Lebanon

Hours
Monday to Saturday7:30 - 19:00
Sunday9:00 - 16:00
Reach us

+961 1 566 040
hello@mihbaj-demo.com