Traces the mysterious and conflict-ridden journey of the coffee bean from its Ethiopian birthplace, through Arabia and the Middle East, and on to Europe and the New World. The crucial role of the beverage in shaping the spiritual and social life of medieval Arabia and Turkey is explored and how it became irrevocably entrenched in the Western cultures.
This recipe is traditionally brewed in large quantities over a wood fire in a heavy earthenware Mexican cooking pot, called an "olla".
Ingredients : Serves 4
1 liter Water
150 g Dark brown sugar
5 ml Molasses
1 Small cinnamon stick
50 g Darker-roasted coffee, medium grind
Place the water, sugar, molasses, cinnamon and aniseeds, if using, in a saucepan. Slowly bring it to the boil. Stir thoroughly to dissolve the sugar and molasses. When the mixture reaches boiling point, stir in the dry coffee. Remove from the heat, cover, and steep for 5 minutes. Strain into earthenware mugs and serve immediately. Add a few of the aniseeds, if you wish.