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How to Make Arabic Coffee - Qahwah Arabiyya‎ - قهوة عربية

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How to Make Arabic Coffee - Qahwah Arabiyya‎ - Arabic coffee (Arabic: قهوة عربية‎, translit. qahwah arabiyya‎, refers to a version of the brewed coffee of Coffea arabica beans. Arabic coffee is grown at a height of 1000 to 2000 meters, and represents about 60-70% of the coffee industry in the world, and is exceptional for taste and high quality. Most Arab countries throughout the Middle East have developed a unique method for brewing and preparing coffee. Cardamom is often added, or it is served plain (Arabic: قهوة سادة‎, translit. qahwah sādah, lit. 'plain coffee'‎). Arabic coffee is a part of the habits and traditions of Arabs, as coffee originated in the Middle East, starting in Yemen and then to Mecca, Egypt, Levant, and then, in the mid-16th century, to Turkey. Arabic coffee is the most famous coffee in the Arab countries. In every Arab house, they have Arabic coffee with a distinctive flavor. In addition, Arab coffee is always served at the wedding and holidays and during the month of Ramadan. There are different types of Arabic coffee that depend on the demand of people. Some of them are like light coffee, where some Arabs put the cardamom in the coffee. Moreover, there is also dark coffee. Arabic coffee is usually bitter and there is no added sugar and served in a small cup. Arabic coffee is an Intangible Cultural Heritage of Arab states confirmed by UNESCO. Arabic coffee is made from coffee beans roasted very lightly or heavily from 165 to 210 °C (329 to 410 °F) and cardamom, and is a traditional beverage in Arab culture. Traditionally, it is roasted on the premises (at home or for special occasions), ground, brewed and served in front of guests. It is often served with dates, dried fruit, candied fruit or nuts. Arabic coffee, is defined by the method of preparation and flavors, rather than the type or roast beans. Arabic coffee is boiled coffee that is not filtered, made black, and if sugar is added, it is added only during preparation. It is served in a small delicate cup without handles, called finjān. Sometimes, the coffee is moved to a larger and more beautiful pour pitcher to serve in front of the guests, called Della. Often, though, the host prepares coffee in the kitchen and highlights a tray of small cups of coffee. Unlike its Turkish counterparts, traditional Arabic coffee, with its roots in Bedouin tradition, is usually unsweetened (qahwah saada), but sugar is occasionally added. However, this coffee is never sweet syrup, but rather strong and bitter. To make up for the bitter flavor, coffee is usually served with something sweet - dates are a traditional accompaniment - and other desserts are often served along with a tray of coffee cups.
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