If you are curious about “Brazilian coffee Arabic recipe”, try this traditional procedure and find out how it all started in coffee brewing.
This recipe is the first of a series of articles that will try to explain how Mojo has been made thru out history.
No matter the process, don’t forget:
NEVER LET YOUR COFFEE BOIL
When coffee reaches over 100 ºC, it gets an awful taste. That’s a real useful rule to keep in mind whenever you brew.
The Coffee Arabic-Recipe method is the simplest one and goes back centuries ago when coffee brewing was invented.
They place very fine ground coffee in a with water, heat it to brew and let it cool a bit while the grounds sink to the bottom.
Although ancient and traditional, this method is still used in some parts of Asia and Arabic communities worldwide.
Known as “mud coffee”, this process requires an extremely fine powder to prevent us from swallowing grounds. Those must sink to the bottom of the cup and not be suspended in the liquid.
3 cups pure water
2 tablespoons of very finely ground Brazilian coffee, or to taste
2 tablespoons ground cardamom, powder (optional)
1⁄4 teaspoon saffron (optional)
- Put 3 cups of water in a pot to heat.
- Add the coffee and let it heat in the water.
- just before bringing to a boil turn it off
- Let it rest so the particles sink to the bottom
- Keep it in a low heat water bath if you want
- Pour the coffee into a preheated kettle, leaving the coffee to settle in the pot.
- Add the cardamom and saffron to the kettle of coffee and boil once before serving in small cups.
Although the traditional recipe requires both spices, many do not use them anymore when serving everyday coffee. I, myself, find that they block the full taste of coffee and prefer not to use them.
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