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Arabica Coffee Recipes

Written By cut hayatul wardhani on Wednesday, 29 July 2015 | 09:23

Arabica Coffee - in Takengon or commonly called Aceh Gayo coffee has been famous in the world. As the name implies, this coffee is managed by the indigenous Gayo people Takengon population.

Aceh Gayo Arabica coffee types have got the certificate of Geographical Indications (GI). Geographical Indication certificate is a sign which indicates the origin of goods because of the geographical environment, natural, human, or a combination thereof. Thus, produce specific characteristics and quality of the goods produced. And another great, Gayo coffee enjoyment has been recognized by the International.

- Premium quality products with professional quality control
- Quality control with sorting process
- Exclusive packaging with specific standards, can be used as a souvenir or gift product. Packaged in aluminum-foil.
- FRESH Coffee, coffee processed according to the order and do not store coffee that has been roasted (roasted) in a long time

It is suitable for SOUVENIR / BY-BY

Aroma & Taste Coffee enormity of Aceh with the typical pleasures unmatched

Arabica Coffee - Aceh Gayo coffee is the pride of Indonesia.

"Arabica coffee" is a general term used to describe a way of making coffee in most Arab countries throughout the Middle East. They say that there are many ways that you use from a variety of different areas, including how the beans are roasted and what seasonings and flavorings are added in it. Arabica coffee is prepared with stove called "dallah", poured into the flask and served in small glasses called "finjaan". You might be surprised to learn the difference with western type coffee, but after a few sips, you will make this coffee for your guests.

Arabica Coffee


Ingredients :

3 tablespoons powdered Arabica coffee
3 cups water
1 tablespoon cardamom powder or cardamom that has been destroyed
5-6 cloves (Optional)
A pinch of turmeric (Optional)
1 teaspoon rosewater (Optional)

How To Make  Arabica Coffee


Method 1 of 3: Preparing Material
1
Buy Arabica coffee. You can buy coffee beans that have been roasted or ground coffee. Look for Arabica coffee beans through the roasting process are mild to medium.
Some stores selling coffee or online retailers offer Arabica coffee mixed with certain spices. Because it does not allow you to adjust the ratio according to your taste, then you better buy Arabica coffee.
As an option, you can buy Arabica coffee beans that have not been baked and bake it yourself.

2
The coffee grind when the coffee has been roasted. You can use the grinder in the shop or in your own home.
There are some opinions that suggested using the rough mill, there are also advised to make a very fine powder. Try it and see what suits your taste.

3
Crushed cardamom pods. You can use a mortar and grind to do this, or the back of a spoon.

4
Milled coffee beans. Take the seeds from the fruit and insert it into the machine pengiling coffee. Grind up the seeds into a fine powder.

5
Heat the flask back in. If you plan to serve the coffee through the flask, as is done in the Middle East, the Heat returned to fill the boiling water in it.

Method 2 of 3: Make Coffee

1
Heat the water in the dallah. Use 3 cups of water and simmer on medium heat.
If you do not have dallah, you can use a pan or cezve of Turkey.

2
Lift dallah of the stove for 30 seconds. Let stand and chill for a while.
Meanwhile, reduce the heat on the stove.

3
Insert the coffee into the water and reheat on the stove dallah. You do not have to stir the coffee, because boiling itself already incorporates the powder in the water.

4
Coffee with a small fire. After 10-12 minutes, the foam will begin to rise to the surface of the pan.
Do not let the coffee boil as it will make it scorched. If the coffee has begun to boil, lift dallah of the stove. Immediately turn off the heat before returning dallah to the stove.

5
Turn off the stove and leave the pot for a while. If you use an electric stove that takes time to cool down, immediately lift the pan.

6
Remove the pan from the heat and let stand foam. When the foam is reduced, add the cardamom.
You may also add turmeric in this step if you want it.

7
Return to the coffee on the stove and cook until almost boiling. This step will also form a foam as in the first step above.

8
Lift the coffee from the stove and let stand 5 minutes. The coffee grounds will back down.

9
Prepare your thermos. Dispose of all water used for heating. If you are using turmeric and / or rose water, put in an empty flask.

10
Pour the coffee into a thermos until coffee powder is visible. When you see powder in coffee, stop to pour. Little coffee powder will be left at the bottom of dallah.
You can also pour the coffee by using a filter. It can filter sendimen spices and coffee, but this is not an obligatory stage

11
Coffee Let stand for 5 to 10 minutes, then serve. For traditional presentation, usually using small glass serving dish.
Traditionally, small glasses filled no more than half. 
Because Arabica coffee is usually made without the use of sugar, it will be served with something sweet like dates.
Milk is generally not added to the Arabica coffee. If you prefer to add milk, remember that coffee with mild roasting process would be better served without milk.

SERVING SUGGESTIONS:

  • Begin reducing or eliminating the amount of sugar consumption altogether because of the taste of coffee will be damaged when mixed sugars and for the sake of your own health.
  • Use hot water directly on the fire / stove. The hot water from a thermos or water dispenser will not fit or does not feel right. Pour hot water on the stove / fire into a glass that is already filled coffee and let stand for about 3 minutes.
  • Then stirring, coffee powder will drop to the bottom of the glass, ready to enjoy your coffee.
  • Should be taken in the morning before starting work or evening. We recommend not consumed at night to avoid lest you have trouble sleeping.
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