Coffee (Method 3)
This traditional Parsi-style coffee preparation offers a unique twist on the morning brew, featuring options for both a water-based infusion and a luxurious milk-steeped version. The method involves steeping coarse coffee grounds directly in boiling liquid before straining through a cloth, resulting in a robust and full-bodied flavor profile distinct from drip coffee. For an indulgent treat, the recipe suggests enhancing the rich, milky coffee with aromatic rose water and a hint of vanilla, creating a fragrant and comforting beverage perfect for leisurely sipping.
Ingredients
- 1 heaping tablespoon Ground coffee (Use a medium-coarse grind.)
- 1/2 cup Water (Originally '1 pasher' (approx 115-120ml). Use for the standard version.)
- 1/2 cup Whole milk (Use for the 'rich' version (replaces water) or add to taste in the standard version.)
- 2 teaspoons Sugar (Or to taste.)
- 1/2 teaspoon Rose water (Optional. Can substitute with 1 drop of rose essence.)
- 1/4 teaspoon Vanilla extract (Optional. Originally 'vanilla essence'.)
Instructions
- 1For standard coffee, bring the water to a rolling boil. For the richer version, bring the milk to a boil, let it rise, remove from heat, and repeat once more (boil twice).
- 2Place the heaping tablespoon of ground coffee into a heat-proof container. Pour the boiling liquid (water or milk) directly over the grounds. Immediately stir with a spoon to mix thoroughly, then cover the container tightly.
- 3Allow the mixture to steep undisturbed for about 5 minutes. After steeping, strain the liquid through a thick cloth (cheesecloth) or a fine-mesh coffee strainer into a cup.
- 4Add sugar to taste. If you used water for brewing, add boiled milk now to your preference. If you used the rich milk-brew method, stir in the rose water (or essence) and vanilla extract for a fragrant finish.