[Sca-cooks] Siamese coffee

[Terry Decker]

Just for fun.  Al-qawha al-bunniya is coffee made from the coffee berries.
Al-qawha al-qishriya is coffee made from the coffee husks.  The latter is
more commonly found in the southern Arabian penisula including Yemen.

Arabian and Turkish coffee are made by adding finely crushed coffee to about
5 ounces of water and bringing it to a boil three (or sometimes four) times.
Cloves, cinnamon or cardamom are added at the final boil.  Traditionally,
Arabic coffee used about a heaping teaspoon of coffee per cup, while Turkish
coffee used a tablespoon of coffee per cup.  The Turks are also the ones who
introduced sugar to coffee (about two teaspoons per cup added at the first
boil).

I've tried boiling and drip methods for these types of coffee and you need
the boil to infuse the flavor of the spices into the coffee.

BTW, al-qawha al-bunniya may be made with roasted or unroasted coffee beans.
The roasted tastes better.

Bear