The perfect blend of Arabic coffee and hospitality Mariam Nihal Saudi Gazette Arabic coffee is a beautiful brewing mystery of coffee beans and cardamom, of Turkish fantasy and Saudi royalty. The Arab love for coffee is dreamlike in multidimensional ways. It can be conjured up in a cup in two different ways – Saudi coffee, popularly known as Qahwah and Turkish coffee. History will tell you that Qahwa is believed to be the etymological source of the Turkish word “kahve," and it is coined as caffè in Italy. “During the holy month of Ramadan Muslims break their fast with Tamar (dates). The combination of dates with steaming hot Qahwa is magical during Ramadan," said Hussein Omar, a 24-year-old coffee maker. “My family has been in the coffee business for years. We import beans from Yemen, South Africa, Kenya and get cardamom from places as far as India," said Omar, explaining that the art of coffee making is as significant as the raw beans used to grind and brew a traditional cup of coffee. Turkish coffee is brewed similarly in the Levant region, including Palestine, Egypt, Syria, Jordan, Israel and Lebanon. It is a method of preparation and hence any kind of beans can be used, but it has to be first pounded to the finest possible powder. Originally conceived in Yemen in the 15th century, traditional drinking of Armenian coffee was developed in the Armenian part of the Ottoman Empire before being taken over by Turkey. To prepare a Turkish cup of coffee, roasted and finely grounded coffee beans are boiled in a pot or cezve and is served in a small coffee cup, with sugar added to one's personal preference. Cardamom maybe used to add flavor and strong essence of aroma to the traditional coffee. Saudi coffee however is made with a slight difference in technicality – immensely popular in the homes of Najd and Hijaz – coffee beans are roasted lightly, grounded and brewed. Sometimes, spices like saffron, cloves, and cinnamon may be added for enhancing color and taste. The Qahwa is poured into a metal steel “Dallah" (coffee pot) and served in a “Fenjan" – small espresso cups made especially for Arabic coffee. Arabic coffee is served with dates, dried fruits, chocolates or Arabic desserts. Serving Qahawa is an art – the “Gahwaji's" or servers will pour only half a cup and will always be around to give you a refill. In essence, coffee marks the beginning of Arabic hospitality and plays an imperative role during festive occasions, such as Ramadan. “Saudis have huge families and we tend to visit each other during Suhoor or Iftar. Coffee is the first and last thing we are served. It is part of our nights, during which we spend quality time with our families, pray and indulge in Dawah – each of them is supported with a cup or fenjan of coffee," said Saudi national Shanaya Hamad, a 45-year-old. Hamad believes the enigma of instant coffees do not serve justice to its purpose. “I believe Arabic coffee is a lot more well defined within our culture. In terms of taste we believe in the finest, well brewed coffee, which takes time and is not available on the go. “Coffee is served with dates as part of the custom and it is always an exciting occasion to look after. For instance, after Taraweeh when the men come home from prayer, I prepare kunafa or basboosah with Turkish coffee and plain qahwa for all of us to enjoy as a family. We indulge our senses in coffee and prefer it as a luxury and are not accustomed to the fast latte genre of coffee," explained Hamad. Arabic coffee is a characteristic of the Arab world and represents Arab love for finer things in life. And beware, it's addictive.
