This traditional copper coffee pot was acquired by Trupti Desai of East Devon when she was working in the Gaza Strip in the 1990s. The age is not known but the shape has remained constant for centuries. To make the rich, strong, thick coffee, first water is boiled then the ground coffee added and sugar according to the drinker's taste. There is a serving ritual that endures and goes back to Bedouin time centuries ago. Offering coffee was, and is, an almost madatory obligation on any host.