My trials began at 6:01 am, in making Ethiopian coffee started today as I wrangled a ginger root. This darned Ethiopian coffee has me by the neck, I’m telling you! After slicing a nickel sized sliced of ginger I gingerly dropped it into my pot of boiling water and coffee grounds. Previously, I had added 1 tsp. cinnamon and 1 T cocoa powder. I prefer Dutch cocoa powder, the dark the better! Bringing this all to a rolling boil, I noticed the lights were off. Quite like me, the baker/coffeemaker to instinctively get up and start my morning in the dark. Not a problem as long as everything is in it’s place! As long as I don’t step on that nail. Ha!
Before I begin my coffee recipe let me enliven you with some interesting coffee facts!
*Coffee originated in Ethiopia and spread throughout Arabia to the rest of the world.
the coffee shrub that is dark green has bright red berries.
*In fact, the word coffee is derived from the Kaffa, the name of a southwestern province in Ethiopia.
*Funny Legend says that goatherders first discovered coffee- their curiosity piqued when they noticed the energetic behavior of the goats who grazed on the coffee plants.
Now for the recipe, perhaps your luck in making it will be better than mine!
Ethiopian Coffee (Bunna)
1 c. cold water
6 whole cloves
6 to 12 whole cardamims
1 slice of ginger root
3 heaping tsp finely ground coffee beans
1 Tablespoon sugar
combine all the ingredients in a saucepan and bring just to a boil. Reduce the heat, simmer gently for 5 to 10 minutes, depending on how strong you like your coffee. Strain through a fine-mesh sieve and serve hot.
Additions I made:
1 T. cocoa powder for every 3 T coffee
1/2 tsp. cinnamon for 3 T coffee
So, as noted do not use the additions I made together. If I were making it again I would make sure I had a very fine mesh sieve and use whole cloves not ground cloves, THEY DON’T WORK! The cocoa powder I think would be good by itself but with the cinnamon I think it was a dead beat. I would add either just the cinnamon or just the cocoa.
The recipe also recommended that you put whipped cream over the coffee. Which would be quiet decadent!
I hope I’ve given you some ethnic coffee enthusiasm for the day.
Huzzah, my friends!