WATCH: Behind the scenes at Cork's Izz Café to find out how Palestinian coffee is made 

“Palestinian Coffee is a version of Turkish coffee,” explains Izzeddeen Alkarajeh.

“We roast our own beans in-house with cardamom to a blend of two-thirds medium and one-third dark roast, then grind it very fine which is important for better extraction of flavour and because it is served unfiltered.

“The brewing method is also different for Palestinian coffee. We use a long handle coffee pot. This pot has many names; in Turkey is it called a cezve.

“The long handle is useful because the pot is placed directly on the stove and as it brews, it is moved on and off the heat a few times until we get the texture we want.”

Izzeddeen explains how you then add two heaped teaspoons of ground coffee into a 300ml pot and top with hot water to two centimetres from the top.

“The moment it starts boiling, a crema appears on the surface. If you don’t want the crema, shallow stir until it disappears. I prefer it with the crema, so I let it rise, then take it off the heat. Wait a minute or two for the solids to settle in the bottom of the pot.

“The first cup is the best, with most of the crema, and is served to the oldest or most prestigious person in the meeting. The last cup has the most solids, so people avoid it. If you get the last cup from the pot, you know where you stand!

“Never drink the whole cup. Sip to a third from the bottom, leave the rest, and avoid the solids in the bottom of the cup,” he added.

Izzeddeen said they prepare coffee without sugar because they believe sugar changes the chemistry of coffee, so you don’t get the best quality cup.

“To compensate the bitterness, we serve it with sweet dates.”