Arabic coffee

Arabic coffee, made from Coffea arabica beans, occupies a cherished position in Arab culture and holds significant influence in the global coffee industry. These beans are typically cultivated at high altitudes ranging from 1,000 to 2,000 meters. Each Arab nation boasts its distinctive method of brewing this coffee, often enhancing the flavor with cardamom. Served unsweetened in small cups called finjāns, Arabic coffee is an essential element of family gatherings and a traditional offering to guests.

The word "coffee" originates from the Arabic term "qahwa" which may have originally referred to the drink's ability to suppress appetite. The history of coffee dates back to 15th-century Yemen, where Sufi monks consumed it to stay awake during prolonged periods of devotion. From Yemen, coffee spread to cities such as Mecca, Medina, Cairo, Damascus, Baghdad, and Constantinople, despite initial prohibitions due to its stimulating effects.

To prepare Arabic coffee, the beans are either lightly or heavily roasted with cardamom and then served unfiltered and black. It is commonly enjoyed with dates or other sweets. Each region has its own variation of the brewing process and serving traditions. Arabic coffee is intricately woven into Middle Eastern culture, accompanied by specific customs and etiquette, and plays a pivotal role in social gatherings and hospitality.

The concept of the coffeehouse, which originated in the Arab world, evolved into hubs for intellectual discourse and relaxation. Arabic coffee culture varies from one region to another, showcasing unique customs and serving methods. Typically, it is served in small quantities, with hosts frequently refilling guests' cups until they receive a polite signal to stop. Serving Arabic coffee epitomizes kindness and hospitality.