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 is a traditional coffee drink from New Orleans, where all the ingredients except the coffee are heated by being "flamed" in a heat-proof bowl at the table; the flame is extinguished by pouring the coffee into the bowl. Except for the dramatic visual effects, this recipe achieves the same flavor with less fuss.
Ingredients : Serves 4
80 ml Brandy or rum
50 ml Cointreau or other orange-flavored liqueur
2 tablespoons Sugar
2 sticks Cinnamon
1 strip Lemon peel and/or 1 strip of orange peel
700 ml Strong hot coffee
Cinnamon sticks and orange rind to decorate (optional)
Gently heat the brandy or rum, Cointreau, sugar, cloves, cinnamon sticks and lemon or orange peel in a large saucepan. Stir continuously to dissolve the sugar. Pour the black coffee, brewed at about 65 g per 1 liter of water by the filter or cafetiere method, into the mixture. (A slightly darker-roast is best, as espresso would be too overwhelming.) Stir and serve, ladling the mixture into coffee cups. Garnish with a cinnamon stick and orange rind, if you wish.
Tips : For greater visual impact, ignite the brandy mixture just before the coffee is added. Slowly add the coffee in a continuous stream, extinguishing the brandy mixture.