In college, I made drip coffee. After college, I graduated to French press. As I turned 30, I acquired an affinity for coffee brewed in a sleek stovetop espresso-maker. One thing stayed the same – I liked my coffee dark, black and unadulterated.
Until our trip to
Many people are rather protective of their morning routines, and won’t like the idea of disrupting this routine with a new method of coffee brewing. If this is you, instead of following the recipe below, try simply adding some cardamom and ginger to your normal brewing method. For example, in a French press, you can let the cardamom pods, ground cardamom and ground ginger steep along with your ground coffee. With drip coffee, make a strong brew, and then stir in the ground spices before serving. Experiment!
Adapted from A Taste of
Serves 6 (small cups!)
750 milliliters / 3 cups water
3 cardamom pods
75 milliliters / 5 tablespoons ground coffee (less for weaker coffee)
2.5 milliliters / ½ teaspoon ground cardamom
2.5 milliliters / ½ teaspoon ground ginger
Boil the water for 10 minutes with the cardamom pods. Add the ground coffee, stir and boil for another five minutes. Stir in the ground cardamom and ground ginger, and remove from the heat. Pick out the cardamom pods, and serve. Like Turkish or Bosnian coffee, a bitter, coffee-grind sludge will gather at the bottom of your cup – don’t drink this!