- Coffee
- 40 g
- Water
- 600 g
- Ratio
- 1:15
- Grind
- Coarse
- Water at
- 100 °C
- Time
- 5:00
Traditional Spanish village coffee: water, coarse ground coffee, a brief boil and a cloth filter to strain it. Intense, rustic and with the taste of home.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialCazoThe oldest and most simple method: coffee and water in a bowl, rest and decantation. It serves for the puchero coffee, the cowboy coffee and even the Turkish.€10–30approx.
- OptionalFabric filter (sleeve)The fabric sleeve of the kitchens from before: it covers the pot coffee and leaves a clean cup, with more body than paper.€5–15approx.
- Optional0,1 g baseA scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.€15–250approx.
Method
Put 600 ml of water in the bowl over medium heat.
When you start boiling, add 40 g of thick ground coffee and chicory, if you use it, and remove it.
Let him come up once and get him out of the fire right away, without him boiling.
A long boil makes it bitter.
Cover and let rest between 3 and 5 minutes.
4 min
Pour a cold-water chorrite above so that the pony will go to the bottom.
In some villages, a sawn was put on for the same purpose; with cold water it is easier and safer.
Fail through the fabric sleeve directly to the cups, or pour carefully leaving the cuff on the spleen.
Tips and warnings
- In times of scarcity it was mixed with chicory to stretch the coffee; a teaspoon gives it that ancient and somewhat bitter touch.
- Rinse the sleeve only with hot water, without soap, and let it dry well.
- The bowl with boiling coffee weighs and splashes: it serves calmly.
- No spleen: any small pot is good. No sleeve: a fine strainer with a paper napkin on it, or prepare it directly in a French press.
One last thing
Coffee brewed in a pot, just like at Grandma’s. She’d insist: ‘We’ve just left you a Ko‑Fi here, just in case.’