Recipe: Mombasa Coffee

Recipe: Mombasa Coffee


This sounds interesting:

Mombasa Coffee Recipe
From: “Flavors of Africa Cookbook”
by Engrossed
15 min |

SERVES 4 , 2 cups

3 cardamom pods, unhusked
2 cinnamon sticks
4 whole cloves
2 cups water
5 teaspoons coffee, freshly ground
Boil the cardamom, cinnamon, and cloves in the water in a pot for 10
minutes.
Add the coffee and boil 5 minutes longer.
Pour into a serving pot, but do not strain the spices.
Allow to stand until the grounds settle, then pour into small cups.
*You can also make this by adding the whole spices and coffee to the
basket of an automatic coffee brewer.

Re: Recipe: Mombasa Coffee

On Jun 20, 9:38 am, Hacienda de Ville <ferrante276-
haciendadevi...@yahoo,com > wrote:
> This sounds interesting:
>
> Mombasa Coffee Recipe
> From: “Flavors of Africa Cookbook”
> by Engrossed
> 15 min |
>
> SERVES 4 , 2 cups
>
> 3 cardamom pods, unhusked
> 2 cinnamon sticks
> 4 whole cloves
> 2 cups water
> 5 teaspoons coffee, freshly ground
> Boil the cardamom, cinnamon, and cloves in the water in a pot for 10
> minutes.
> Add the coffee and boil 5 minutes longer.
> Pour into a serving pot, but do not strain the spices.
> Allow to stand until the grounds settle, then pour into small cups.
> *You can also make this by adding the whole spices and coffee to the
> basket of an automatic coffee brewer.

Cloves, had to look up cardamom, and cinnamon. Add a raisin bread,
little bit of walnuts, and a traditional sugar syrup glaze -- may as
well forget the rest (it's already in the coffee). Wait a second,
second thought ... make mine a slice of carrot cake. Fresh carrots,
juice extracted first, a tad of apple cider, carrot pulp mixed into
the flour. Cream cheese based icing. The Mombasa and carrot cake
before possibly another cappuccino later, milk and espresso only.

Re: Recipe: Mombasa Coffee

On Fri, 20 Jun 2008 07:16:22 -0700 (PDT), Flasherly <gjerrell@ij,net >
wrote:

>On Jun 20, 9:38 am, Hacienda de Ville <ferrante276-
>haciendadevi...@yahoo,com > wrote:
>> This sounds interesting:
snippage
>Cloves, had to look up cardamom, and cinnamon. Add a raisin bread,
>little bit of walnuts, and a traditional sugar syrup glaze -- may as
>well forget the rest (it's already in the coffee). Wait a second,
>second thought ... make mine a slice of carrot cake. Fresh carrots,
>juice extracted first, a tad of apple cider, carrot pulp mixed into
>the flour. Cream cheese based icing. The Mombasa and carrot cake
>before possibly another cappuccino later, milk and espresso only.

Looks interesting and agreed, it seems the recipe was designed to
mask the flavor of the coffee.

But we have cardamom growing in the yard. It's related to ginger-
flowers and root and is extremely aromatic (fresh, clean) when popped
into your mouth:). FYI, the pretty little flowers grow along the
ground and so that's where the pods are found too. Maybe I'll pick
some and just dunk them in my tomorrow cup.

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona

Re: Recipe: Mombasa Coffee

<posted & mailed>

beans@smithfarms,com wrote:

> Looks interesting and agreed, it seems the recipe was designed to
> mask the flavor of the coffee.

Throughout the Middle East, cardamon is routinely added to coffee (along
with sugar). In Israel, cardamon is referred-to as "hel" (soft "l"), by
Israelis who came from Arab countries.

Israelis of Yeminite ancestry add a mixture of cinnamon and cloves to coffee
(again, with sugar). This spice mixture is referred-to as "k'why'j".

Both variations are delicious, especially when the coffee is brewed in an
ibrik/finjan and brought to a boil the requisite three times, before
serving, and enjoyed with baklava.

A happy Midsummer Night's Eve to all!

Jonathan B. Horen

Re: Recipe: Mombasa Coffee

On Jun 20, 6:20 pm, "Jonathan B. Horen" <ho...@horen.org.il> wrote:
> <posted & mailed>
>
> be...@smithfarms,com wrote:
> > Looks interesting and agreed, it seems the recipe was designed to
> > mask the flavor of the coffee.
>
> Throughout the Middle East, cardamon is routinely added to coffee (along
> with sugar). In Israel, cardamon is referred-to as "hel" (soft "l"), by
> Israelis who came from Arab countries.
>
> Israelis of Yeminite ancestry add a mixture of cinnamon and cloves to coffee
> (again, with sugar). This spice mixture is referred-to as "k'why'j".
>
> Both variations are delicious, especially when the coffee is brewed in an
> ibrik/finjan and brought to a boil the requisite three times, before
> serving, and enjoyed with baklava.

First I've seen -- 'the Arabic way and add a little to your ground
coffee before brewing, then sweeten and top with cream.' Might try
that with an espresso. Some Sumatra ground directly into the
portafilter with a dash of cinnamon (closest to cardamon I have handy
for the moment) then added and stirred in prior to extraction.
Although more an occasional thing, for me black coffee or little milk
added suffices, nonetheless an interesting idea to look into should
occasion arise.