Qahwa sada is the unsweetened, cardamom-spiced Bedouin coffee at the heart of Jordanian hospitality. Bringing the coffee to a foam three times is the key to getting the texture right.
Bring the water to a boil in a pot with the lightly crushed cardamom pods.
Add the coffee, and when the foam rises, lift the pot off the heat and let it settle for a minute or two; repeat this three times.
Let the coffee rest briefly so the grounds settle, then strain into small cups.
Don't look away while the coffee is boiling; you need to lift it off the heat just before the foam overflows and return it, or the coffee turns bitter.
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