Kapeng barako

Ground coarse and boiled in the pot rather than dripped, then left to settle.

Vegan.

Ingredients

• 60 g barako coffee beans, coarsely ground
• 1 litre water
• 4 teaspoons muscovado sugar, to taste

Method

1. THIS IS BOILED COFFEE, not dripped or pressed, and the grind is coarse for that reason: fine grounds boiled turn bitter and will not settle out at the end.
2. Grind as coarse as sea salt. Finer than that and you will be drinking silt.
3. Bring the water to a boil in an open pot, then TAKE IT OFF THE BOIL before the coffee goes in. Grounds dropped into water at a rolling boil scald and go harsh.
4. Stir the grounds in and return it to the lowest possible simmer for 4 minutes. It should barely move.
5. TAKE IT OFF AND LET IT STAND 3 MINUTES WITHOUT STIRRING. The grounds sink in that time, and this is the whole reason the method works without a filter.
6. Pour slowly and steadily from the top, stopping before the pot tips its sediment in.
7. Muscovado at the table. The cup is heavy and smoky, so it takes more sugar than a lighter coffee would.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes