On the first day that Path of Fire’s open beta was available, I immediately started looking for any and all new recipes I could find. There was only a small handful of new recipes but I really loved the direction they went with. Many of the recipes are heavily spiced and influenced by Middle Eastern style cooking. While roaming through the Crystal Oasis, I was surprised to run into a caffeinated skritt. It was at this moment I realized that coffee was a new item in the game. I quickly started searching all of the land for any nodes that would give coffee. Eventually I realized they only way to get a batch of beans was to purchase it from a vendor. I was a little sad that I wouldn’t be roasting some coffee in game. At the same time, I’m relieved that I don’t have to roast coffee in the real world.
A pitcher of Desert-Spiced Coffee was a recipe that really caught my husband’s attention when he was playing the expansion. Since coffee falls under my husband’s expertise, he was in charge of putting together this recipe. He first began by researching different coffee serving styles around the world. One method that really caught his attention was the Ethiopian coffee ceremony. The coffee that the caffeinated skritt drops appears to be in a jebena, the main device used to brew coffee in Ethiopia. Unfortunately, he couldn’t get his hands on one so he tested a recipe with ingredients similar to those in-game with the tools he had. After quite a bit of attempts, he finally ended up with a delicious recipe that was so good, it gave our “I only get coffee at Starbucks” friend a life changing experience. The only thing that comes close to the deliciousness of this coffee is the heavenly aroma as it’s brewing. Let’s get to it!
Ingredients:
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground coriander
dash of ground cumin
dash of paprika
25 g ground coffee
375 g water, 200°F
Equipment:
Hario V60
V60 paper filter
Important Note: Due to the fine grain of the spices added to the coffee beans, this recipe may have difficulty depending on your brew method. I had success with a slightly coarser than usual grind in the Hario V60 but could not filter water through a Chemex paper filter. If you brew with a different method, be mindful of this and the results will vary!
Place the paper filter in the V60 and pour in a small amount of hot water, ensuring the entire filter gets wet. Empty water into a sink. Mix the coffee (ground slightly more coarse than typical) with all of the spices and add to the filter.
Start your timer and pour about 50 grams of water over the grounds, making sure to wet everything evenly. Stir slightly to make sure there aren’t any dry sections and wait for 30 seconds.
Pour about 150 grams of water, slowly pouring in the center of the grounds then circling toward the outside. Avoid pouring water down the sides of the filter. Let the water drain a bit.
Repeat with the remaining 175 grams of water. Your target is about 3 – 3 ½ minutes in total. If you find the brew time took too long, consider adding more water sooner to let the weight of the water drain quicker. You can also increase the grind size, but the slowdown will most likely be due to the spices, so water pouring is the better method to adjust.
Desert Spiced Coffee
Ingredients
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground coriander
- dash of ground cumin
- dash of paprika
- 25 grams ground coffee
- 375 grams water 200°F
Equipement
- Hario V60
- V60 Paper Filter
Instructions
- Place the paper filter in the V60 and pour in a small amount of hot water, ensuring the entire filter gets wet. Empty water into a sink. Mix the coffee (ground slightly more coarse than typical) with all of the spices and add to the filter.
- Start your timer and pour about 50 grams of water over the grounds, making sure to wet everything evenly. Stir slightly to make sure there aren’t any dry sections and wait for 30 seconds.
- Pour about 150 grams of water, slowly pouring in the center of the grounds then circling toward the outside. Avoid pouring water down the sides of the filter. Let the water drain a bit.
- Repeat with the remaining 175 grams of water. Your target is about 3 - 3 ½ minutes in total. If you find the brew time took too long, consider adding more water sooner to let the weight of the water drain quicker. You can also increase the grind size, but the slowdown will most likely be due to the spices, so water pouring is the better method to adjust.