Arabic coffee is very different from the dark coffee that many people know. The beans are roasted only lightly, so the colour is gold or pale brown, not black. Ground cardamom seeds are added - that gives gahwa its warm, slightly minty smell. Some families also add saffron, cloves or a little bit of ginger.
The 'dallah' pot has a special long curved spout. Pouring is a gentle little ceremony. The host holds the pot in their right hand and a stack of small cups in their left. They fill each cup only a quarter or a third full - it isn't meant to be gulped, it is meant to be sipped, slowly, while you talk.
There is etiquette. The guest holds out their cup with the right hand. When they have had enough, they gently wiggle the cup from side to side - that means 'thank you, no more'. If they don't wiggle, the host keeps topping it up!
Gahwa is almost never served alone. It comes with a small bowl of dates next to it - sweet to balance the slight bitterness of the coffee. Coffee + dates is the universal Saudi welcome. UNESCO has added Arabic coffee to its list of important world cultural traditions, alongside tango and gingerbread.