qahwa

Qahwa, written قهوة in Arabic, is the term for coffee and, in many Arab-speaking regions, the traditional beverage made from coffee beans. The word also refers to the social practice surrounding coffee in hospitality and ceremonial settings. In linguistic form, qahwa is the ancestor of the English word coffee, passing through Turkish kahve and Italian caffè; etymologies connect the term to the drink’s stimulating properties or, less conclusively, to the Ethiopian Kaffa region.

Originating in the Ethiopian highlands, coffee spread to the Yemeni port city of Mocha in the 15th century, where it was cultivated and prepared as qahwa. The beverage gained prominence across the Islamic world, notably within the Ottoman Empire, and later reached Europe. The spread gave rise to numerous regional variants and coffeehouse cultures, where qahwa often played a central social role.

Preparation and service typically involve lightly roasted beans, ground and simmered or boiled to produce a clear, aromatic brew. Spices such as cardamom, cloves, or saffron are commonly added in many traditions. The drink is traditionally served in small cups called finjan from a ornate dallah, a long-spouted pot, and is frequently offered with dates or other sweets. Hospitality practices emphasize sharing and graciousness, with multiple servings appearing in a ceremonial rhythm.

Cultural significance has been substantial: qahwa and coffeehouses functioned as social, literary, and commercial hubs in the Middle East, North Africa, and beyond, influencing European coffee culture and shaping social rituals around conversation, matchmaking, and community gathering.