In Lebanon, coffee is far more than just a hot beverage with caffeine—it’s an important part of daily life, conversation, and ritual. Scented with fragrant cardamom, Ahweh is a rich and thick Arabic coffee always served out of a long-handled metal pot called a raqwe. Ahweh begins with high-quality roasted arabica beans, ground very finely and then boiled with water and cardamom pods or powder. Always served in delicate demitasse cups, it has an enchanting smell, and signals the start of a social gathering. No meal is complete without a strong cup, and instead of wine at U.S. girls’ nights, we come together for hot demitasses of Ahweh. Among groups of Lebanese women, it is a tradition to “read the cups,” by flipping them over after the coffee has been drunk, letting them dry, and flipping them back over to reveal squiggly lines and swirls similar to Arabic text. One person “reads” each person’s cup, interpreting fortunes for each. Today, I hear from many female fans that the “reading of the cups” was the best part of Ahweh! 
MAKES 6 SERVINGS
1 heaping tablespoon finely ground arabica beans
9 cardamom pods
Granulated white sugar
½ teaspoon finely ground cardamom (optional)
Pour 1½ cups cold water into a rawke, or small coffee pot, and bring to a rolling boil over medium-high heat. Remove from the heat and gently stir in the finely ground coffee until it is incorporated in the water. Add 3 whole cardamom pods, then return the pot to the stovetop and place over low heat. Hold the handle of the pot with one hand, and vigorously stir the foam on the surface for about 1 minute, until the foam dissipates. Bring the coffee almost to boiling, allow it to rise, and just before it boils over, quickly remove it from the heat. Allow to rest for 2 to 3 minutes and pour slowly (to avoid unsettling the sediment at the bottom of the pot) into small espresso cups. Sweeten to taste with sugar, and add 1 cardamom pod per cup.
