Sayed Faisal Jaffar Alawi was taught by his father all skills needed to begin his career. He plants and sells several types of flowers like Betony. Carnations, Petunias, Chrysanthemums, golden ficus and many, many others .just pass by to look at his nursery.
In many cultures, especially the Arabian Gulf, serving, preparing and drinking tea and coffee remains the focal point during social gatherings of all kinds, derived from the Bedouin hospitality this remains unchanged, performing the same ceremony which has ruled for centuries.
Gahwa is considered an integral part of the traditional welcome in the Kingdom of Bahrain, and other Gulf Countries.
Several flavors of tea are served, including mint, lemon, ginger, saffron and cardamom tea. Some in red tea others in tea with milk, depending on occasion and season.
Traditionally the ritual of presenting gahwa begins when the host places a set of four coffee pots, called Della.
Next to an open fire he pours the coffee beans onto a mahmasa, which is held above the flames. He stirs the roasting beans and when the beans are cooked they are left to cool before being crushed with a pestle in a mortar called mahbash.
Water is poured into the second large pot which contains freshly ground coffee which is then boiled over fire. Now the host pounds the cardamom seeds, and sometimes a pinch of saffron, into the third della which is then filled with the freshly brewed coffee from the second pot and brought to boil again.
Finally the gahwa is poured into the fourth and smallest pot and served with utmost etiquette.
It is always the host's privilege to serve his guests, although a servant may assist by holding the tray of small, china cups without handles (finjan).
He may pour himself a small cup first in order to taste it, but strict rules of etiquette are observed in the serving order. When only men are present, the most important person in the room is served first.
Age takes precedence if there is some doubt as to rank. Until a few years ago men were always served before women, but today that custom is often reversed, particularly if Westerners are among the guests.
The cups are only half filled, but guests may have several refills. It is polite to accept an odd number of cups -- one, three or five.
When the guest has finished he should jiggle the empty cup from side to side, indicating to the host that he has had sufficient. To refuse the first round is considered not only bad manners but also an insult to the host.
Gahwa is never sweetened with sugar.
Fresh dates which contain 55% natural sugar, are offered as accompaniment to this heavenly brew, you either love it or hate it.
The proportions of coffee and cardamom in the recipe of gahwa vary considerably from region to region.
Gahwa is offered to you not only as refreshment but also shows that you are being welcomed by your host.
It is part of our Bahraini hospitality. One cup of gahwa will invite one more.
Mr. Humood Saif Al Amiri started the fine art of preparing and serving coffee and tea as a child, working with his father, who had the honor of pouring coffee for late Shaikh Isa Bin Salman Al Khalifa, and before him Mr. Humood’s grandfather served Shaikh Salman Bin Hamad Al Khalifa, the father and grandfather of HH King Hamad Bin Isa Al Khalifa.
He was taught the etiquette and skills of pouring tea and coffee at VIP gatherings.
After his fathers dead Humood inherited his fathers serving tools and they are used for exhibitions and tours.
Mr. Humood has successfully represented Bahrain on several occasions abroad.
Earlier generations obtained Dibs, this is the syrupy juice of dry dates, by placing dry date in sacks on top of each other in a small room called Dibsah.
It has a smooth cement floor ending in a channel. A heavy object (a large stone for instance) would be placed on the sacks, the weight resulting in the juices (Dibs) flowing into the channels, which in turn they would guide into a pot
The Dibsah is still used and after harvesting ripe date are washed and then dried for5 days in the sun. The syrup maker now used a stick and large mat to press the dates down, every day adding more layers , these layers can reach a height of 3 meters.
Haj Abdulla Isa AbdAli learned his trade on his grandfather’s farm. He bought his own farm and with his son Isa he produces the syrup from his farm’s daily gathered dates.