Arabs in the Persian Gulf are also creative in the way they prepare coffee.
Coffee is different from that in Egypt and Levant in terms of bitterness and the type of cups the coffee is served in.
This brewing method is common in Najd and Hejaz, and sometimes other spices like saffron (to give it a golden color), cardamom, cloves, and cinnamon.
Arabic coffee in Najd and Hejaz takes a golden color, while in North Arabia a type of Arabic coffee known as qahwah shamālia  (literally means Northern Coffee) it looks darker in color, because roasting the coffee beans takes a bit longer.
Northern coffee is also known as Bedouin coffee in Jordan.
Some people add a little-evaporated milk to slightly alter its color; however, this is rare.
It is prepared in and served from a special coffee pot called dallah (Arabic: دلة‎); more commonly used is the coffee pot called cezve (also called rikwah or kanaka) and the coffee cups are small with no handle called fenjan.
The portions are small, covering just the bottom of the cup.
It is served in homes, and in good restaurants by specially clad waiters called gahwaji, and it is almost always accompanied with dates.
It is always offered with the compliments of the house.
Arabs in the Persian Gulf are also creative in the way they prepare coffee. Coffee is different from that in Egypt and Levant in terms of bitterness and the type of cups the coffee is served in. This brewing method is common in Najd and Hejaz, and sometimes other spices like saffron (to give it a golden color), cardamom, cloves, and cinnamon. Arabic coffee in Najd and Hejaz takes a golden color, while in North Arabia a type of Arabic coffee known as qahwah shamālia  (literally means Northern Coffee) it looks darker in color, because roasting the coffee beans takes a bit longer. Northern coffee is also known as Bedouin coffee in Jordan. Some people add a little-evaporated milk to slightly alter its color; however, this is rare. It is prepared in and served from a special coffee pot called dallah (Arabic: دلة‎); more commonly used is the coffee pot called cezve (also called rikwah or kanaka) and the coffee cups are small with no handle called fenjan. The portions are small, covering just the bottom of the cup. It is served in homes, and in good restaurants by specially clad waiters called gahwaji, and it is almost always accompanied with dates. It is always offered with the compliments of the house.
Arabic coffee