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Use all 3 cups of water and bring to a boil on medium heat. If you don't have a dallah, you can use a saucepan or Turkish cezve. After 10-12 minutes, foam will start rising to the top of the pot. Do not let the coffee boil, as this will burn the coffee. If it begins to boil, remove the dallah from the stove. You may also want to reduce the heat slightly before returning the dallah to the burner. If you have an electric stove that is slow to cool, remove the pot immediately. This process will create the same foam as shown in prior steps. Empty the boiling water used for preheating. If you are using saffron and/or rosewater, add them now to the empty thermos. For a traditional presentation, use small cups on a serving plate.  Traditionally, the small cups are filled no more than halfway.  While Arabic coffee is traditionally made without sugar, it is served with something sweet, like dates. Milk is not added to Arabic coffee. If you prefer adding milk to yours, keep in mind that light roasts in particular are best without milk.
Heat the water in the dallah. Let the coffee brew on low heat. Turn the stove off and let the pot settle for a minute. Return the coffee to the stove and bring it nearly to a boil again. Prepare your thermos. Let the coffee steep for 5 to 10 minutes, then serve.