The more you know: Arabic coffee (Gahwa)

Arabic Coffee (Gahwa) is brewed from Arabica coffee beans, accounting for more than 80 percent of the world’s coffee production. Most Arab countries in the Middle East have evolved their own coffee brewing and preparation techniques. Cardamom is an often-added spice, but it can alternatively be served plain or with sugar. In the United Arab Emirates, Coffee is viewed as a symbol of the UAE’s generosity, reflecting an important component of gracious hospitality to the point where it has become an authentic national tradition. Arabic coffee is bitter; thus, it’s usually served without sugar. It’s traditionally served in a final or finjan, a little cup with a distinctive pattern.

Legends have it that the shepherds of Arabia originally found the Coffee. Their goats, which bit specific berries, were more dynamic. Afterward, the Arabs began utilizing these to make caffeinated drinks. The taste of the Coffee is dictated to a great extent by the roast of the beans, along with its freshness and quality. The degree of roast varies from region to region. It can be light, medium, or dark. In the UAE, Coffee is made with lightly roasted beans.

Arabic coffee is served at first without almost no sugar. Be that as it may, contingent upon one’s taste, sugar can be added. What’s more, thus, Arabic Coffee is typically liberated from any calories. Additionally, flavors convey numerous medical advantages. But since the caffeine content, it ought not to be taken in overabundance. The more the coffee beans are cooked, the less caffeine content. The assortment of flavors in Arabic Coffee advances it with cell reinforcements that forestall contaminations and sicknesses.

Follow the subsequent steps to prepare the best Gahwa; fill the coffeepot with the specified amount of water, counting on the size of your dallah and convey it to a boil. In this step, you’ll add your desired kind of spices to the water. Once the water has boiled, add the coffee powder and let it simmer on a low flame for about two minutes until the Coffee boils once more. Strain the Coffee into the dallah; let the Coffee sit still to allow the foam to disappear and grounds to settle to the bottom of the dallah, and enjoy.

Arabic coffee should be served from a “dallah” (a medium-sized coffee pot with an extended spout) and poured into “Fijians” (small handleless cups). Since the Coffee should be offered piping hot, the quantity poured is between ⅓ to ⅔ of the Fijian. Sugar isn’t a part of the coffee service; instead, fresh Arabic dates are offered as a healthy alternative.