Coffee beans are shipped to Europe from many distant countries, so we can enjoy our cup of "joe" every morning. We have our very own little rituals for making the black liquid that wakes us up. We usually have a favorite cup for our coffee - and there is often pastry or chocolate with it. But what are the coffee traditions, recipes and rituals like in other countries, maybe even in the countries from which our coffee beans come from?
If you enjoy the DEAD OR ALIVE ORIGINAL, come with me on a little taste tour around the world, because the beans come from India, Uganda and the Dominican Republic.
There are many ways to make coffee in India. A very beautiful and traditional kind from South India is the Kaapi, or Madras filter coffee. For this purpose, 70-80% medium-roasted and finely ground beans are mixed with 20-30% roasted chicory root. The mixture goes into a typical small metal filter made of brass or stainless steel and is compressed. Then boiling water comes into the upper part of the filter, which then slowly drips through the coffee powder into the lower part of the filter. Now 1-2 tablespoons of the filter coffee are added to a cup of boiling milk and, depending on the taste, sweetened with sugar. Now an almost meditative ritual follows. The coffee set is also made of metal and consists of a slim cup and a wide coaster with a high rim (Tumbler & Dabarah). The coffee is poured back and forth between the two, making it frothy and cooler.
Coffee is called Kahawa in Swahili and is cooked with spices. For this you need 250 ml of water, the seeds of 2 cardamom pods, 3 teaspoons of coffee and optionally 1/4 teaspoon of ground cardamom and 1/4 teaspoon of ground ginger. Either you bring all the ingredients to a boil in a saucepan, reduce the heat and let the coffee simmer for 10 to 15 minutes; or you bring the water and the cardamom seeds to the boil first and after 10 minutes you add the coffee and another 5 minutes later the optional spices. Then you pour the coffee through a sieve into a coffee pot and serve the coffee hot in small, handleless cups.
He must be strong and sweet. Traditionally, coffee is roasted in a pan with sugar until the sugar around the beans caramelizes and turns black. Then the cooled beans are finely ground in a mortar. Then put at least 42 grams of coffee powder in a cotton filter. This is hung in a wooden stand. A pot is placed underneath. Now the coffee is poured with a liter of boiling water.
DEAD OR ALIVE à la Bunaa
To top it off, I have an iced coffee recipe for the hot days ahead: iced coconut-chili-mochaccino. First you prepare an espresso “hot shot” from 14 grams of coffee in 40 ml of water. To 100 ml of cold coconut milk add 1 teaspoon of cocoa, 1 teaspoon of cane sugar and a pinch of chili powder - the milk is then frothed cold, e.g. B. with a French press. A large glass is filled with ice cubes and then the cold espresso and then the milk are poured over it. Best enjoyed in the sun with a reusable straw.
If you feel like having coffee recipes and rituals from all over the world, take a look at my blog bunaa.coffee.