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Pour water and sugar (if desired) into pan or briki . Over medium heat, bring to a boil.
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Your Arabic coffee is now ready to drink! Carefully pour it into small cups or a serving carafe. Use a strainer if desired.
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Stay close, as this happens quickly. When the mixture foams, briefly lift it off the heat, allowing the foam to subside.
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Once your water boils, carefully add the ground coffee and cardamom.
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Return the briki to the heat and allow the mixture to foam again. Then remove it, letting the foam settle. Do this at least twice to achieve the right foam texture.
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In a press pot, ground coffee is soaked, steeped and strained in hot water; therefore, coffee’s flavourful essential oils, caffeine and antioxidants are better diffused and preserved leaving the purest flavours of the coffee.
Milk and sugar are often added to coffee to balance the bitterness of flavours. With the right high-quality coffee, you may not need these extras.
The more coffee you use, the stronger your cup will be. A ratio of between 1:15 (1 gramme of coffee to 15 grammes of water) and 1:17 is good to...
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