|It is said that in the 15th century Turkish law stated that a woman could divorce her husband if he did not provide her with a daily quota of coffee.In 2021, we believe that women can provide for themselves but that coffee remains a great way to show those who you love that you care. |
Whether it’s a quick coffee with a friend to see how they are doing (distanced or virtual of course in these strange times…) or brewing a cup for your partner in the morning, what might seem trivial is one of the best ways of building and maintaining our social circle. In Okapi Café we enjoy seeing people coming together, sharing laughs and sometimes even tears over a cup of coffee. With the café closed and many people missing friends and loved ones, it’s more important than ever to focus on the small things in life.
Why not look for inspiration in a country often referred to as the birthplace of coffee, where coffee plays such an important cultural role there is a ceremony for it. There is even an ancient proverb, “Buna dabo naw”, which means “Coffee is our bread”.
We are talking about Ethiopia.
Our single origin coffee of the month, available in the machines and for sale at Okapi Café all month, is a Fully Washed Ethiopian Grade 1 coffee from the Yirgacheffe region, which has been long been praised for producing unique and interesting coffees. To bring out the delicate citrus and floral notes, characteristic of coffee from this region, we have opted for a light roast. We enjoy drinking this Ethiopian coffee using a pour-over method as it really brings out the delicate lemon notes, although if you wish to intensify the caramel flavours then a macchinetta espresso (moka pot) or espresso machine would be a good choice.
In the spirit of discovery why not also try brewing in a more traditional way. We have adapted the instructions on the assumption that you might not have a ‘jebena’ (black clay coffee pot), but this method is also well suited to making coffee over coals when camping (in warmer weather…)!
1. Measure out 8 – 10 grams (5 teaspoons) ground coffee per 125ml (100g) of fresh cold water.
2. Pour the measured water into a metal kettle, pot, or saucepan. Do not add the coffee yet.
3. Bring water to boil. Remove and let stand for 1 minute to lower the temperature. This will help prevent over-extracting flavours which may result in a bitter taste.
4. Add coffee to water, stirring to wet the grounds. If you take sugar, add it now.
5. Return pot to heat source on a very low heat for 2 minutes. After 2 minutes, turn of the heat, stir one last time and let stand for another 2 minutes. Cover pot to retain the heat.
6. The grounds should have sunk to the bottom of the pot. Do not stir and slowly pour the coffee into cups.
7. There might still be a slight grounds transfer, let the coffee sit in cup for 30 seconds to let the grounds settle to the bottom.
8. In the spirit of an Ethiopian coffee ceremony serve in small cups, with a bowl of popcorn, and consume at least 3 cups. It is said after the third cup a blessing is bestowed on the drinker.
|We hope you will be inspired to make time for yourself, make that cup of single origin coffee, relax, breath and, if possible, to share a moment with a loved one.|