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This article deals with methods of preparation of a drink; for the species of coffee plant, see Coffea arabica.

Arabic coffee (Arabic: قهوة عربية‎) is a general name that refers to the way coffee is prepared in many Arab countries throughout the Middle East.

There are two main ways of preparing Arabic coffee. The first is the way which contains cardamom, and sometimes other spices like saffron to give it a golden color. This is popular in the Arab states of the Persian Gulf.

The other method called qahwa saada (plain coffee) is plain and more bitter, popular in the Levant countries.

It has a special coffee pot called dallah (Arabic: دلة‎) and the coffee cups are small but with no handle. The portions are very small, covering the bottom of the cup. It is served in houses and in good restaurants by specially clad waiters called gahwaji, and it is usually offered with the compliments of the house and is free. It is also offered at most social events like weddings and funerals.

Turkish coffee is also sometimes also referred to as "Arabic coffee". In one author's experience, this can refer to coffee prepared in the Turkish style, but with spices as described above.

The trees that produce Arabic coffee are found in Syrian areas can measure over three meters in height (in contrast to the American plant, which only grows to a meter and a half). The leaves of the Arabic coffee plant are also comparatively large.

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