I hate coffee. Apart from this wonderful, fragrant version that I first had in the desert of Saudi Arabia that tastes nothing like coffee.
Saudi coffee beans (on how to roast your own see below)
cardamon pods
cloves
saffron
Very roughly grind the coffee, grind the whole cardamon pods in a mortar. For each 200ml of water use one heaped table spoon each of coffee and cardamon, 2 cloves and a quarter teaspoon of saffron. Boil for 5 minutes then reduce heat and leave to very slightly simmer for half an hour. Taste and if not strong enough leave to simmer longer. Strain into a serving jug. Serve in very small amounts in tiny cups, together with dates, the Saudi "Sukkary" variety are the best.
Variations: some people add ground ginger or a little cinnamon or rose water instead of cloves.
HOW TO ROAST YOUR OWN SAUDI COFFEE
Get fresh green 100 % Arabica beans. You can roast in a frying pan over medium heat or in a 260 degree C oven on a perforated baking sheet. They should be roasted to a very light golden brown, which takes between three minutes and up to 20 minutes, depending on the intensity of the heat and the roasting method you're using so it is best to watch them closely and remove them from the heat as soon as they're ready.
Grind your coffee to your desired fineness. The most traditional means of grinding Saudi coffee is with a mortar and pestle, although the easiest and most common way is to use an electric canister grinder. You may also find that a hand-crank style burr grinder will grind the beans quickly while giving you greater control over the fineness of the grounds. Finer grounds will result in a stronger and somewhat more bitter brew, while coarser ground give you a milder, more mellow flavor.
Source:
Noman Kidwah & www.ehow.com/how_4865871_saudi-coffee-using-fresh-beans.html
