Arab Coffee ("Ka'h'wa")

   Although the coffee bean spread from Arabia to the rest of the world, the Arab method of making coffee did not. 

There is a fundamental difference between the Arab and other methods: the Arabs boil their coffee, traditionally, three times. Boiling coffee boils away the most delicate flavors, but it is a romantic way to make strong-tasting coffee. Arab coffee is made in an ibriq, a small copper pot with a long handle. Two teaspoons of finely-ground coffee plus one of sugar are added to a cup of water and the mixture is brought to the boil. The ibriq is taken off the heat as it comes to the boil, usually three times, and then it is poured out and drunk. A cardamom seed can also be added for flavor.