- Water - 100 ml
- Sugar - ½ tsp (optional)
- Ground coffee - 1 heaping teaspoon
- Seasoning "For Kenyan coffee" from ASW – 1 g (a pinch)
Method of preparation
One of the features of Kenyan cuisine is the use of a large number of spices, the most popular of which is hot chili peppers. Kenyan coffee is a “hot” drink in every sense, it has a piquant taste, spicy aroma and a “warming effect” in the aftertaste, which lasts approx. 10 minutes.
If the coffee is being prepared in a coffee machine, then add the seasoning “For Kenyan coffee” directly to the cup. If the coffee is made in a geyser coffee machine or using a Turkish coffee pot, then the seasoning is brewed together with coffee.
Kenyan coffee is brewed in the traditional way.
To make coffee in a Turkish coffee pot, pour coffee into the warmed pot, add seasoning “For Kenyan coffee”, sugar then stir.
Pour some cold water into coffee, stir again and put it on a low heat. When the foam starts to rise and almost reaches the rim of the pot, remove the coffee for several seconds from the heat, waiting for the foam to drop. Return the coffee pot to the stovetop and repeat the procedure for 2 more times, each time allowing the foam to rise, but not allowing it to boil over, and do not bring coffee to a boil. When the coffee is brewed, add a few drops of cold water to the coffee pot for coffee grounds to settle on the bottom.