Ingredients
- 3 tbsp of the Cardamom Filter Kaapi Add to Cart
- 1 Small Bowl or Saucepan
- Fine mesh sieve or muslin/cheesecloth
Instructions
- Set your Muslin/Cheesecloth over a sieve, place over a small bowl/saucepan.
- Add 3 tbsp of the coffee powder and gently pack it down with the back of a spoon.
- Pour 1/4 cup of boiling water over the coffee, cover the saucepan and let it percolate following the traditional filter method. Here you may need to add a little more water as you lose some with absorption into the muslin/cheesecloth.
- In the meantime, bring 1/4 cup of milk to a gentle boil. Set aside.
- Once all the water has dripped down into the bottom container, your decoction is ready! It should be thick in consistency.
- Pour the decoction into your coffee cup and add the hot milk over that.
- Add desired sweetener (I prefer caramelized sugar or cane sugar).
- Now take another empty cup and carefully start pouring the coffee/milk mixture back and forth from one cup to another. Aerating the hot mixture this way serves a few purposes:
- It helps mix the coffee, milk and sugar really well
- It helps to cool down the coffee to sipping temperature
- It aerates the coffee to develop a froth without introducing additional moisture through steam (like it would when using a steam wand etc.)
- You may need to do the back and forth pour action 4-5 times to achieve the desired effect. Once you are satisfied with the final cup, sit back and enjoy the best Kaapi you’ve ever had!
Notes
You can definitely use these coffee grounds in a traditional coffee maker or espresso machine. I personally have never tried it so do report back if you decide to go this route! Instinct tells me that a coffee maker will not result in a thick decoction, which is signature of a Filter Coffee. An Espresso Maker might come close but may not produce as strong of a decoction as the percolation method. Hey, but you do you!
