Oriental coffee
6 servings
15 minutes
Eastern coffee is not just a drink but a true ceremony steeped in the history and traditions of Arab cuisine. Its roots trace back to ancient times when Bedouins brewed coffee over hot coals, adding spices for aroma and depth of flavor. This drink has a rich, strong taste with subtle spicy notes of anise and cardamom that complement its bitterness. Coarse sea salt subtly highlights the balance of flavors, making the drink even more expressive. Eastern coffee is perfect for leisurely conversations or morning awakenings when one wants to savor its deep flavor and enjoy the moment. It is served in small cups, often without sugar to preserve its true essence.
1
Prepare the ingredients.
2
Pour coffee beans into the grinder.
- Roasted coffee beans: 5 tablespoon
3
Grind intensively.
4
The coffee should be powdery in consistency.
5
Pour clean water into the coffee pot.
- Water: 1 glass
6
Pour coffee powder into the coffee pot, but do not tamp it down.
- Roasted coffee beans: 5 tablespoon
7
Add a few crystals of coarse salt to the coffee.
- Coarse sea salt: pinch
8
Clean the anise.
9
Add anise seed to the coffee.
- Anise (star anise): 1 piece
10
Clean the cardamom.
11
Add a couple of cardamom seeds to the coffee.
- Cardamom seeds: 2 pieces
12
Add a bit more freshly ground coffee on top to slightly submerge the additions.
- Roasted coffee beans: 5 tablespoon
13
Place the coffee pot on low heat and wait for it to be ready.
14
Once the coffee pot starts making the characteristic boiling sound, remove it from the heat and let it steep for 2-3 minutes.
15
Coffee can be consumed pure or diluted with hot water.