Post By Rocky
Post By robusto
Post By Rocky
Post By Rocky
Daughter always brings me back some local coffee from wherever she has been visiting (just for fun - not expected to drink it).
Last time it was those charcoal Moroccan beans that smelt like tar.
This time it is this from Egypt. Same roast level but ground finely.
It's certainly a 'unique' experience. (wonder why they burn the beans?)(and why grind them so fine)
Yeah, I guess they like it that way.
In some third-world countries it is common to roast the beans in a frying-pan, then grind and brew, all in the same timeframe.
She's a good girl and it's always fun to see how others are doing coffee.
For the full experience, you need to get yourself a Dallah
Although you can do just as well in a ibrik or Cezve
...and at a pinch, might be able to do it in just the base of your mocha pot with a pair of tongs on the gas stove.
You actually want the coffee superfine, it should fill your finger-prints when you rub some between your fingers and feel like talc (unlike espresso that feels like salt and pepper).
The "plain coffee" on the front refers to the lack of cardamom which is often ground with the coffee beans. You can add you own if you want but I doubt you would do it more than once though!
As for the dark, that's a little unusual as typically that region hardly roasts the coffee (think pale yellow) and yes, often pan-fried so I'm thinking that maybe the dark roasts were done to appease tourists and westerners who complained their normal coffee was sour, grassy and underdone.
The mochapot might brew a little too hot for this, the Cezve (or Dallah) lifted off the heat as it starts to summer (done 3 times) should produce a muddy heavy coffee with a good crema.
Great looking studio photos too.
Enjoy the play.
Cheers Guys. Since posting I have done a bit of research on the net and found a really informative reference that supports Andy's good advice above.
A small saucepan or pot that sits on the stove cooktop might be a better option than the Mochapot which I now see is quite unsuitable (should have realised this).
The thing with the sugar would be essential as it is critical to the whole method - and you really couldn't drink this very dark roast without a fair bit of sugar.
I will give it another run just for fun as I have plenty of grind. I'd like to try a lighter roast as not terribly fond of the 'tarry' smell and flavour.
Daughter's off to Sth. America next time so hopefully something good from there.
OK - better result this morning.
I don't have a really small, tall vessel like a Dallah/Ibrik/Cezve so I used my smallest saucepan and got the water boiling and added a tablespoon of grind and two heaped teaspoons of sugar. Brought it to the boil twice and then let it rest for a couple of minutes before pouring the coffee off the sludge. I added about 50mls more hot water and let it rest again.
Actually quite a nice drink. Not so intensely 'tarry' and 'burned'. I can see that a lighter roast - maybe medium - would be very drinkable. Wonders never cease.