Qahwa — Arabic coffee, sometimes called Gahwa or Kahwa — is very different from anything else in this encyclopedia, starting with the roast.
The roast
Extremely light, sometimes barely browned. Beans are often roasted at home to a pale blond colour that would be considered underdeveloped anywhere else.
The result is pale, almost golden in the cup, and tastes herbal and grassy rather than of chocolate or caramel.
The spice
Cardamom, always, and generously — often a third as much cardamom as coffee. Sometimes saffron, cloves or cinnamon.
Making it
Coarsely ground light-roast coffee is boiled in a dallah — a long-spouted brass or steel pot — with cardamom, for ten minutes or more. It is not filtered, but it is poured carefully so grounds stay behind.
No sugar. Sweetness comes from dates served alongside.
The ritual
Poured into small handleless cups, finjan, filled only a third. The host serves with the right hand, starting with the eldest guest.
You are expected to drink at least one and usually three. Shaking the cup gently side to side when handing it back signals you have had enough — otherwise it is refilled.
Refusing outright is a serious discourtesy.
Making it at home
3 tbsp light-roast coarse coffee, 1 tbsp crushed cardamom, 750 ml water, simmered 10 minutes, rested, poured off.