Af en toe koop ik een ingrediënt om “eens uit te proberen”. Vandaag ontdekte ik zo bij Great Market in Schaarbeek, ‘Beirut Blend’-koffie.
Op Mama’s Lebanse Kitchen vond ik deze instructies.
For those who haven’t tried it yet, Lebanese Coffee (aka Ahweh, Kawha, Kahva) is very similar to Turkish Coffee and it’s one of the strongest coffees you can have. It is as strong as an espresso, if not more. And once you take a look at its preparation method you’ll know why. It is typically served in small nicely decorated shots that are the size of espresso shots.
This coffee is usually served in small “shots” the size of espresso coffee cups and it’s usually prepared 3-5 “shots” at a time. For each “shot” you want to make measure 1.5 times that in water and add 1 teaspoon of very finely ground coffee (Turkish grind).
Lebanese Coffee Preparation Method
Bring the water to a boil, lower the heat, add the coffee and stir it. Be very careful as the coffee may quickly overflow so you gotta be holding the pot with one hand and ready to lift it away from the stove if it overflows. From this point on there are 2 common methods of finishing the coffee preparation.
Ik koos zelf voor deze methode: “As soon as you have poured the coffee into the boiling water, lower the heat, stirr the coffee in, and hold the pot close but not right on top of the fire and then bring the coffee to a boil 3 successive times , without letting it overflow (overflowing can happen quickly so be careful). In this method you’re basically getting rid of the foam by allowing the coffee to come to a boil 3 times. Once done boiling it, turn off the stove and let it rest for 3-5 minutes and then serve it.”
Ik heb (nog) geen cezve dus gebruikte ik een pannetje en voor de laatste keer koken, deed ik 1/2 eetlepel suiker in de koffie.
Qua smaak was het eerst even wennen omdat de combinatie koffie – kardemom nieuw is voor mij (maar het smaakt wel naar meer!). De koffie heeft enerzijds een bittere, anderzijds een warme nasmaak. Zeker een aanrader!