3 tablespoons of ground Arabic coffee.
one and half cup of water.

caffeine

Known more as Turkish coffee (türk kahvesi ) because of the spread of the method of preparation through the Ottoman Empire, coffee in the Middle East is synonymous with conviviality and socialization. Because it is an integral part of the way of life, a kind of pride, coffee is served on all kinds of occasions, from pre-wedding proposal meetings to funeral rituals to everyday friendly encounters. It is customary to ask guests how they prefer coffee - pure or sugar-free (sada), medium or low sugar (wasat) or sweet (helwé) - and if necessary, make several pots, each with a different sugar content. Strong, bitter coffee (kahwé mura) is symbolically reserved for funeral ceremonies, where the absence of sugar reflects the dark tone of the occasion. Oriental coffee is made from quality coffee beans, roasted and then ground very finely. Depending on taste, it is left natural or is flavoured with cardamom. The preparation of coffee, simple as it is, is a ritual that has been passed down through the generations. In a rakweh, the ground coffee (and possibly sugar) is poured into cold water and stirred continuously over low heat until the mixture simmers. The mixture should not boil and should be removed as soon as it foams. A few drops of cold water can be poured in to settle the pomace. Finally, the coffee is poured into pretty cups and served immediately. The coffee thus prepared is enjoyed hot, sucking the drink so as not to swallow the ground. Once finished, it is customary to pour the cup onto the saucer and to read the future in the traces left by the coffee grounds on the rim or bottom of the cup. And although serving coffee is a pleasant formality for the host, it is no exception to the rule. At the end of the tasting, guests are required to express the famous magic word: Daïmé, meaning "forever", expressing the hope that the house in which the coffee was served will always be as generous as ever.