I Love My Black Seed Coffee, And You Will Too!
Good Morning from Melbourne! Another gorgeous day today Alhumdulillah, I love it! On this perfect lazy Sunday morning, I've decided to have my morning cuppa of delicious Black Seed Coffee with extra chocolate in the back yard again.
It's so easy to make and is simply delicious! I serve my guests this coffee without telling them that there is Black Seeds (Nigella Sativa) in it. Trust me when I tell you this, not one person has picked up on this extra, very special, ingredient that has been added to their coffee. All they know is that they love the taste :)
I have an automatic coffee maker (DeLonghi). I place equal amounts of Black Seeds (Nigella Sativa), and Coffee beans in the coffee grinder compartment and the machine automatically grinds the seeds and beans for me extracting their goodness into a delicious coffee. This is the only coffee I drink now. It’s been about a year, and I love it!
There are other ways to make Black Seed coffee. I know that not everyone is fortunate enough to own a automatic coffee maker. Below, I share with you an Arabian Mocca recipe :)
- 3 cups water
- 3 Tablespoons Arabic coffee, coarsely ground
- 1/2 Tablespoon of Black Seed and 1/2 Tablespoon of Cardamom (or to taste) either ground or crushed with a mortar and pestle.
1. Bring water to boil in a small saucepan or long handled coffee pot.
2. When the water boils, add the ground coffee (and ground black seed and cardamom if it’s mixed with the coffee). Boil for 10 to 12 minutes.
3. Allow to seep for 5 to 10 minutes before serving. Enjoy!
Arabic Coffee Etiquette -
Arabian coffee is served in a small delicate cup (finjaan). The coffee is served and received with the right hand. The cup is only filled half full or less—so it cools quickly.
Note: sometimes “Turkish coffee” and “Arabic coffee” are used interchangeably, but they are different. Turkish coffee is dark and thick, with foam on top and grounds at the bottom. It’s often sweet when Arabic coffee is never sweetened.