Arabic coffee
A bitter, spiced coffee central to Arab hospitality.
Canbel · via Wikipedia: Arabic coffee · CC BY-SA 4.0
Arabic coffee, called *qahwa* in Arabic, is a style of brewed coffee made from *Coffea arabica* beans. Different Arab countries across the Middle East have their own distinct brewing and preparation methods. Cardamom is a common addition, though the coffee can also be served plain or with sugar.
The drink is bitter and typically served without sugar. It is usually brewed in a *dallah* or *cezve* and poured into a small, decorated, handleless cup called a *finjān*. Culturally, Arabic coffee is offered during family gatherings and when receiving guests, with its preparation reflecting local customs.
Its origins trace back to Greater Yemen, starting in the port city of Mokha. From there, it traveled to Mecca in Hejaz, Egypt, the Levant, and then, in the mid-16th century, to Turkey and onward to Europe, where coffee eventually became popular. Arabic coffee is recognized as an Intangible Cultural Heritage of Arab states by UNESCO. Every year on 3 March, Yemenis celebrate "Yemeni Coffee Day," a national festival that encourages coffee cultivation.
The English word "coffee" entered the language in 1582 via Dutch *koffie*, borrowed from Ottoman Turkish *kahve*, which itself came from the Arabic *qahwa*. This Arabic term may have originally referred to the drink’s reputation as an appetite suppressant, stemming from the word *qahiya*, meaning "to lack hunger." The word *qahwah* is not used for the berry or plant—those are called *bunn* in Arabic. A Semitic root *qhh*, meaning "dark color," naturally became a name for the beverage. Under this analysis, the feminine form *qahwah* (also meaning "dark in color, dull, dry, sour") was also used for wine, which was often dark.
The earliest reliable evidence of coffee drinking comes from the mid-15th century in Yemen, though it is believed to be much older. Sufi monasteries in Yemen used it to stay alert during nighttime devotions. A translation of Al-Jaziri’s manuscript traces coffee’s spread from Arabia Felix (present-day Yemen) north to Mecca and Medina, then to larger cities like Cairo, Damascus, Baghdad, and Constantinople. In 1511, conservative orthodox imams in Mecca banned it for its stimulating effect, but this ban was overturned in 1524 by an order of Ottoman Sultan Suleiman I, with Grand Mufti Mehmet Ebussuud el-İmadi issuing a fatwa allowing its consumption.
Quick Facts
- Country
- Yemen
- National Cuisine
- Arab cuisine
- Year
- 15th century
- Course
- Drink
- Served
- Hot
- Main Ingredient
- ground coffee, water, and cardamom
- Serving Size
- 60–90 g
- Place Of Origin
- Mokha
Facts from the source article.
Lore & Background
The earliest credible evidence of coffee drinking appears in the mid-15th century from Yemen, where Sufi monks used it to stay alert during nighttime devotions. A translation of Al-Jaziri's manuscript traces its spread from Arabia Felix northward to Mecca, Medina, Cairo, Damascus, Baghdad, and Constantinople. In 1511, conservative imams in Mecca forbade it for its stimulating effect, but the ban was overturned in 1524 by Ottoman Sultan Suleiman I after a fatwa from Grand Mufti Mehmet Ebussuud el-İmadi. A similar ban in Cairo in 1532 led to the sacking of coffeehouses and warehouses.
Arabic coffee is prepared by roasting green Arabica beans in a mihmas, then crushing them in a mihbaj mortar and pestle. The rhythmic pounding historically signaled neighbors that coffee was being made and guests were welcome. The coffee is boiled but not filtered, producing a strong, concentrated drink. It is generally unsweetened (qahwa saada), though sugar may be added. Cardamom is the most common spice, with saffron, cloves, or cinnamon sometimes used. In the Arabian Peninsula, it is brewed in a dallah and served in handleless finjān cups, almost always accompanied by dates. In the Levant, it is prepared in a rakwa or bakraj and may be served unsweetened (sada), moderately sweetened (wasat), or sweet (hilwe).
Reader's Guide
Arabic coffee is a cornerstone of social life and hospitality across the Arab world. Its preparation and serving follow formal etiquette: the host holds the dallah with the right palm at the top and the left hand holding the cup; guests receive and return the cup with the right hand. Priority is given to the oldest or most significant guest. The guest signals when they have had enough; otherwise, the host continues to pour. In the Arabian Peninsula, guests are often welcomed with the phrase 'Come in for coffee,' regardless of what else is served. Coffeehouses, called qahwa in Modern Standard Arabic, originated in the Arab world and became 'Schools of the Wise'—places for intellectual discussion, relaxation, and camaraderie. The word 'coffee' itself entered English via Dutch from Ottoman Turkish kahve, ultimately from Arabic qahwa, which may have originally referred to the drink's appetite-suppressing quality or its dark color. Arabic coffee remains a symbol of respect and generosity, with Yemen celebrating 'Yemeni Coffee Day' on 3 March to encourage cultivation.
Did You Know?
- The word 'coffee' entered English in 1582 via Dutch koffie, from Ottoman Turkish kahve, borrowed from Arabic qahwa.
- Arabic coffee is an Intangible Cultural Heritage of Arab states, confirmed by UNESCO.
- In the Levant, the level of sweetness is specified as sada (unsweetened), wasat (moderate), or hilwe (sweet).
- Yemen celebrates 'Yemeni Coffee Day' on 3 March as a national festival to encourage coffee cultivation.
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