Daily Extraction

Boiled & Traditional

The oldest ways of making coffee heat very finely ground coffee directly with water in a pot, and serve it unfiltered or decanted. From the Turkish cezve and Arabic dallah to the Ethiopian jebena and Mexican café de olla, these methods are deeply tied to hospitality and culture.

Chapter VI of 1133 methods33 full guides

What is boiled coffee?

Boiled coffee is made by heating ground coffee directly with water in a pot, then letting the grounds settle or pouring carefully so they stay behind. It is the oldest brewing method and includes Turkish coffee, Arabic qahwa, Ethiopian jebena buna and Scandinavian kokkaffe.

Entries in this chapter

  1. No. 072Arabic Coffee (Qahwa)Saudi Arabia & the Gulf · IntermediateGulf-style qahwa uses very lightly roasted coffee.
  2. No. 070Armenian SoorjArmenia · IntermediatePut a cup of cold water per person into a jazzve with a generous teaspoon of powder-fine coffee and, if you like, a level teaspoon of sugar per cup, and stir.
  3. No. 087Bedouin CoffeeJordan · IntermediateIn front of the guests: the beans are roasted in a pan over a wood fire, pounded in a mortar called a mehbash or mihbaj, then boiled in a long-spouted pot with green cardamom.
  4. No. 071Bosnian CoffeeBosnia and Herzegovina · IntermediateHeat water in a džezva until it boils and keep a little aside.
  5. No. 158Buna QalaaEthiopia · IntermediateBuna qalaa ("slaughtered coffee") is an Oromo dish from Ethiopia in which whole coffee beans are fried in butter and eaten rather than brewed.
  6. No. 081Café de OllaMexico · BeginnerSimmer water with piloncillo (unrefined cane sugar) and a cinnamon stick, traditionally in a clay pot, until the sugar dissolves.
  7. No. 084Café ToubaSenegal · IntermediateCafé Touba is Senegal's spiced coffee.
  8. No. 088Chicory CoffeeUnited States · BeginnerChicory coffee is coffee blended with the roasted, ground root of the chicory plant.
  9. No. 160Chukku KaapiIndia · BeginnerSimmer water with dried ginger, crushed black pepper, cumin and holy basil (tulsi) leaves for about 10 minutes, sweetening it with palm jaggery.
  10. No. 082Colombian Tinto & OlletaColombia · BeginnerTinto is Colombia's everyday small black coffee, usually served sweet.
  11. No. 027Cowboy CoffeeUnited States · BeginnerBring water to the boil in a pot, take it off the heat and let it cool for about 30 seconds.
  12. No. 077Cypriot CoffeeCyprus · IntermediatePut one demitasse of cold water per cup into a briki with a heaped teaspoon of finely ground coffee per cup, and sugar for metrio or glyki.
  13. No. 165Dibek CoffeeTürkiye · BeginnerDibek coffee (dibek kahvesi) is Turkish coffee made from beans pounded in a dibek, a large stone or wooden mortar, instead of ground in a mill.
  14. No. 086Electric CezveTürkiye · BeginnerAn electric Turkish coffee machine heats water and powder-fine coffee in a small pot, like an automatic cezve, and uses sensors to stop as the foam rises, before it boils over.
  15. No. 075Eritrean Coffee CeremonyEritrea · IntermediateIt's Eritrea's most revered household tradition.
  16. No. 074Ethiopian Jebena BunaEthiopia · IntermediateJebena buna is the Ethiopian coffee ceremony.
  17. No. 069Greek CoffeeGreece · IntermediateMeasure one demitasse of cold water per cup into a briki, add a heaped teaspoon of powder-fine Greek coffee per cup and sugar to taste, and stir until it dissolves.
  18. No. 164Haya Amwani (Chewed Coffee)Tanzania · IntermediateAmwani is the traditional coffee of the Haya people of northwest Tanzania, around Bukoba.
  19. No. 085Kaffeost (Coffee Cheese)Finland · BeginnerKaffeost is coffee with cheese, from northern Finland and Sweden.
  20. No. 156Kahawa ChunguKenya · BeginnerKahawa chungu, Swahili for "bitter coffee", is the strong black coffee of the Kenyan and Tanzanian coast.
  21. No. 080Kopi JossIndonesia · AdvancedKopi joss is Yogyakarta's charcoal coffee.
  22. No. 079Kopi TubrukIndonesia · BeginnerKopi tubruk is Indonesia's everyday coffee.
  23. No. 078Kuti (Coffee Leaf Tea)Ethiopia · BeginnerKuti is coffee leaf tea from Ethiopia: a drink made by boiling the dried, often roasted, leaves of the coffee plant rather than its beans.
  24. No. 076Lebanese CoffeeLebanon · IntermediateBring water to the boil in a rakweh, add sugar if you take it, then stir in powder-fine coffee, 1 to 2 teaspoons per small cup, and a little cardamom.
  25. No. 083Moroccan Spiced CoffeeMorocco · BeginnerBoil water, take it off the heat and stir in ground coffee with whole spices such as cinnamon, cloves, black pepper, fennel seed and ginger.
  26. No. 029Norwegian KokekaffeNorway · BeginnerBring water to the boil in a kettle or pot, take it off the heat and stir in coarse (kokmalt) coffee until it's all wet.
  27. No. 030Scandinavian Egg CoffeeUnited States · IntermediateMix the coffee grounds with a beaten raw egg, often with its crushed shell, and a little cold water, into a paste.
  28. No. 157Sudanese Jebena CoffeeSudan · IntermediateCoffee beans are roasted almost black in a pan, then pounded in a wooden mortar with spices such as ginger and cardamom.
  29. No. 028Swedish KokkaffeSweden · BeginnerKokkaffe is Swedish boiled coffee.
  30. No. 163Tunisian Orange Blossom CoffeeTunisia · IntermediateTraditional Tunisian coffee is made like Turkish coffee: very finely ground coffee heated with water (and sugar, if you like) in a small pot called a zézoua until it foams.
  31. No. 067Turkish CoffeeTürkiye · IntermediateTo make Turkish coffee, mix 7 g of powder-fine coffee with 70 ml of cold water (and sugar, if wanted) in a cezve.
  32. No. 068Turkish Coffee on Hot SandTürkiye · AdvancedFor kumda kahve, a pan of fine sand is heated over a flame, and the cezve of coffee, cold water and sugar is pushed down into it.
  33. No. 073Yemeni QishrYemen · BeginnerQishr is a traditional Yemeni drink made by brewing the dried husks of the coffee cherry, rather than the beans, usually with ginger and often with cinnamon or cardamom and sugar.

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