Spiced Coffee

Marrakech & Central·Easy·5 min

咖啡加肉桂、豆蔻、肉豆蔻和黑胡椒同煮，暖身提神。是摩洛哥冬季的热饮。

香料咖啡是摩洛哥冬季的热饮，咖啡粉加肉桂、豆蔻、肉豆蔻，有时还有黑胡椒和丁香，一同在壶中煮。这种做法与阿拉伯海湾的qahwa相近，但摩洛哥版香料下得更克制。香料咖啡被认为暖身助消化，冬天尤其受欢迎。它用摩卡壶或小壶煮，不过滤，连渣倒进小杯里，喝时加糖。香料咖啡是摩洛哥冬季的热饮，咖啡粉加肉桂、豆蔻、肉豆蔻，有时还有黑胡椒和丁香，一同在壶中煮。这种做法与阿拉伯海湾的qah

风味独特，是摩洛哥日常饮品文化的一部分。

摩洛哥的饮品文化反映了其地理、历史和宗教传统的多元影响。

Variations

各家做法不同，甜度和香料用量因口味而异。

On the Palate

Where Spiced Coffee sits in the Moroccan flavor cloud

Ingredients

Serves 1

How it's made

1 steps · 5 min

1
5 min
Prepare and serve.
Watch out
Toast the whole spices briefly before brewing until fragrant — a few seconds too long and they scorch bitter; that bloom is what perfumes the coffee.

Archive tool suggestions — not reviewed

These legacy suggestions have not been evidence-reviewed and are not presented as required tools.

Saucepan

Round metal pot, 14-26 cm diameter, with vertical walls and a long handle, designed for sauces, soups, oatmeal, rice, boiled vegetables. The vertical walls minimize evaporation (vs. a sauté pan). Sizes: 1 qt for melting butter, 2-3 qt for sauces, 4 qt for soups. Stainless-steel-clad aluminum or copper is best for conduction; cast-iron is too thick for delicate sauces.

Techniques

Boiling