| Time | 10 minutes |
|---|---|
| Yield | 2 small cups |
Ingredients
- 30 g dark-roast coffee
- 360 g water
- Green cardamom and cinnamon to taste
- A small amount of orange blossom water, optional
Method
- Lightly crush the spices so they release aroma without turning to powder.
- Brew the coffee with the spices using a method suited to your grind.
- Taste before adding orange blossom water; it is very aromatic.
- Serve hot in small cups and adjust spice level on the next batch.
How to adjust it
Use culinary restraint with orange blossom water. The goal is a floral accent, not perfume. Because spice intensity varies, weighing tiny amounts is more repeatable than “drops” from different bottles.
If the coffee tastes too intense, change final dilution before changing extraction. If it tastes hollow or sour, focus on grind and contact time. If it tastes harsh or drying, reduce extraction intensity.