Aromatic, fragrant, and extremely smooth, coffee is deeply rooted in the Middle Eastern tradition of serving drinks. To this day, the culture of coffee still maintains its ceremonial character, embedded in the local customs of the people.

Originating from Abyssinia, it is believed that coffee beans reached the southern coast of the Arabian Peninsula around 675 AD and later spread to the Levant, Europe, and Asia through the Silk Road. It was particularly favored by Yemeni Sufis, who used the drink to stay awake during long prayer sessions at night.

In the Middle East, Arabia, and North Africa, coffee (qahwa) has long been used to settle marriages and contracts and is often seen as an offering of peace. Here, business and bargaining are never conducted without coffee, and at home, the drink is served immediately after visitors arrive.

Coffee culture in the Middle East evolved alongside the famous public coffee houses—establishments where individuals would meet to discuss and debate various topics, play chess, and watch local entertainers while savoring their cups of freshly brewed coffee. Usually, dried or candied fruits accompanied the coffee to soften its bitter taste.

According to Arab custom, coffee is prepared by the male host in front of his guests. When ready, it is poured into finjan—small, cylindrical-shaped cups—and offered to the guests. Rules of etiquette are observed in the serving of coffee: a person of high rank is served first, followed by the oldest person in the room, and then the others. In Arab families that strictly abide by Islam, it is forbidden for women to serve men or provide hospitality to them.

Arabic coffee gives off smoky aromas due to cardamon, a spice often used in preparing the drink. Saffron and cloves are also widely used. The sweetness of the coffee can also depend on the occasion on which it is served. For example, coffee served at burials is extremely bitter.

In wedding rituals, special attention is given to the bride’s skill in preparing coffee. When the groom’s family visits the bride’s house before the wedding, the bride is expected to prepare perfect coffee. Some future brides serve salty coffee to the groom during this ritual, and if he truly loves her, he will drink it without complaint, regardless of the taste.

In Turkish and Kurdish cultures, it is also customary at family gatherings for the coffee to be prepared by a newly wedded woman, as a way to measure her skills and confidence.

Last but not least, one should take a closer look at the preparation of Arabic coffee. In Manners and Customs of the Modern Egyptians by E. W. Lane, an excellent account is given of how coffee was made in Egypt two centuries ago:

“In preparing the coffee, the water is first made to boil; the coffee (freshly roasted and powdered) is then put in and stirred; after which the pot is again placed on the fire, once or twice, until the coffee begins to simmer, when it is taken off, and its contents are poured out into the cups while the surface is yet creamy. Egyptians are excessively fond of pure and strong coffee thus prepared, and very seldom add sugar to it and never milk or cream; but a little cardamon seed is often added to it.”

Image credits: Rukiye Demir