Arabic coffee

This article deals with methods of preparation of a drink; for the species of coffee plant, see Coffea arabica.

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There are two ways of preparing Arabic coffee (Arabic: قهوة عربية) in the Middle East. The first is the Bedouin way which contains cardamom; other spices are added when you buy it fresh. It has a special coffee pot and the coffee cups are small but with no handle. The portions are very small, covering the bottom of the cup. It is served in houses and in good restaurants by specially clad waiters called gahwaji, and it is usually offered with the compliments of the house and is free. It is also offered at weddings and funerals. In Saudi Arabia it is yellowish, but in Jordan it is dark. It is called gahwa saada (plain coffee) because it comes without sugar and is a little bitter. In Arabic funerals, the men and women gather separately; it has become very fashionable to employ very presentable women whose only job is to serve coffee all day to the women. Male waiters serve the men.

Turkish coffee, called gahwa arabiya (literally "Arabic coffee") in Arabic, is also sometimes also referred to as "Arabic coffee."

The trees that produce Arabic coffee are found in syrian areas can measure over three meters in height (in contrast to the American plant, which only grows to a meter and a half). The leaves of the Arabic coffee plant are also comparatively large.

See also