Coffee, that morning magical elixir that renders everything I see in colour. Making coffee forms a special relationship I have with my tools—my huge mug and French press—that have been sitting on the studio desk since first year. It is a ritual of taking a few minutes off work to immerse myself in this personal journey to make the perfect cup. It is an experience I share with friends whenever a snoozing studio calls for coffee.
Whether making coffee is a personal ritual or an act of sharing, we can agree that it is a necessity. Putting aside the romanticism, our morning cup is not the drink we want, but the fuel we need. We have to make coffee in the fastest way possible to get our dose of caffeine before class, and sadly we don’t always get to appreciate and explore the joyful and vibrant experiences of brewing.
Through this Coffee Series we hope to learn about the role of coffee in other cultures and how it’s brewed. We want to experience different flavors and techniques, and learn to appreciate how coffee brings us together as a community.
This week we are starting with Arabic coffee (Saudi blend), a smooth and light blend of blonde coffee beans and a variety of spices including cardamom, cloves, and saffron. Most Arabic (Saudi) coffee is made at home, but can also be found at specialty cafés such as Hailed Coffee in Toronto.
The coffee is prepared in a slow process that allows the different elements to mix , which results in its unique colour. The aroma of cardamom and the moderate amount of caffeine makes it a perfect beverage to enjoy in the afternoon. It tends to vary in the ratio of spices and amount of caffeine. For this brew, we used a mix of cardamom and blonde coffee from Jordan.
This type coffee must be shared with friends and dates…the fruit.
Ingredients and apparatus for one batch – 1 cup (6 shots)
- 1 Table spoon of coffee blend
- 1 Cup of water
- Container to brew in
- Hot plate
After 30 minutes of simmering the coffee, you can start pouring it into your cup. You should always be using a sieve to pour coffee, but I was not able to find one, which meant we had to get creative.
Being lazy and cheap students we used a coffee filter (not a good idea).
Upon trying the coffee, it was a very light and smooth blend—almost tasted like a strong tea but with more caffeine. However, once it was contrasted with something sweet (dates), the hints of different spices were enhanced.
At the end of this fun process, enjoy your coffee!
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