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Desert Spiced Coffee

Course: Drinks

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.

Notes

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!