Arabic coffee (qahwa)

Applies to: traditional Gulf-style Arabic coffee, lightly roasted and spiced, served from a dallah.

1. Bring filtered water to a boil in the dallah, then add the ground coffee at roughly a 1:20 coffee-to-water starting point.
2. Adjust strength to taste; heritage qahwa is lighter-bodied than espresso, not thick.
3. Simmer gently on low heat for about 10-15 minutes; do not hard-boil, which turns it harsh.
4. Add crushed cardamom (and saffron if used) in the last few minutes so the aromatics stay bright.
5. Let the grounds settle off the heat, then pour clear coffee into the dallah for service, leaving sediment behind.
6. Serve in small cups filled about one-third full, refilling on request; present with dates.