Tucked into the heart of Doha’s stunning Gewan Island, Ben Rahim brings a unique blend of Arabic hospitality and modern specialty coffee to one of the Gulf’s most dynamic settings. Known for its commitment to direct sourcing, innovative brewing methods, and a powerful cultural vision, Ben Rahim is more than just a café—it’s a coffee experience with roots in tradition and eyes on the future.
We spoke with the founder to learn more about what inspires the brand, how the space came together, and what makes this concept so special.
What made you want to open a café?
First of all, I love coffee.
I wanted to create an Arabic hospitality experience within the modern coffee scene—something that simply doesn’t exist elsewhere. That fusion of tradition and innovation is at the heart of everything we do.
How would you describe the brand of your café?
Ben Rahim’s mission is to revolutionize coffee culture by focusing on quality—from farm to cup. We source our beans directly from farms and are deeply committed to transparency and craftsmanship.
But it’s also about connection. We want to reach people around the world by expanding into new countries and continents. Through this global journey, I hope to present my personal vision of Tunisia to the world—honoring its culture, flavors, and spirit through coffee.
Tell us about the location and the people around your café.
Gewan Island, located in Doha, Qatar, is the largest air-conditioned outdoor mall in the world. It’s a man-made, mixed-use island combining entertainment and residential life, created as an extension of The Pearl-Qatar.
The area is designed to accommodate around 3,500 residents and receives up to 3,000 regular visitors. It’s a high-end neighborhood with a cosmopolitan feel, perfectly suited for a brand like Ben Rahim.
Why did you choose this area?
Ben Rahim can thrive in any international city, but the Gulf region was particularly appealing. Summers here are extremely hot, and most cafés are forced to close their terraces for the season—which goes against how we want our spaces to function.
We’re not fans of indoor malls, but four years ago we came across the perfect opportunity: a climate-controlled, open-air setting. It was the best thing that could’ve happened for our entry into the Gulf. Now, our terrace stays open all year long. It’s a dream come true.
What equipment are you using to make coffee?
In all our locations, we use:
Modbar for espresso
Mahlkönig grinders
Ubermilk for milk steaming
Hario for hand brews
And our custom BEN RAHIM Cezwe for traditional coffee.
Why this setup?
We use the same equipment across all of our shops globally to represent our consistent style and high standards. As a specialty coffee brand, the way we brew is as important as the coffee itself. Our under-counter setup is intentional—it removes barriers between the barista and the customer, and turns brewing into a visual, engaging experience.
How is your bar designed, and how does the equipment influence your workflow?
The bar is the most critical element of our space. It represents our brand—every detail has to make sense. The layout is crafted to allow seamless movement for both customers and baristas, avoiding any crossing paths or backtracking.
For espresso, the flow is simple and aligned:
Grind → Tamp → Brew → Serve
For milk-based drinks:
Grind → Tamp → Brew → Steam → Pour latte art → Serve
Everything is positioned intuitively. The result is a bar that’s clean, efficient, and designed for both performance and beauty.
What makes your café truly special?
The Ibrik / Cezwe.
By introducing this traditional brewing method into the world of third-wave and specialty coffee, Ben Rahim has created something truly unique. For the first time in over ten years, the rich Arabic tradition of coffee brewing is being fused with modern methods and top-tier beans.
This isn’t just a nod to our roots—it’s a meaningful evolution. We’re telling a new story about what Arabic coffee can be, and sharing it with a global audience.
