Café Touba

☕ Black filtered coffee with Selim pepper, using a ready-roasted, ground Touba blend.

Ingredients

• 40 g ground, ready-to-filter food-grade Touba blend, containing roasted coffee and Selim pepper
• 800 ml drinking water for extraction, plus a little for filter rinsing
• 20 g optional sugar, divided to taste

Preparation

Read the label to confirm the blend already contains coffee and Selim pepper. Set a stable filter holder over a heatproof pitcher.

Rinse the paper filter with a little hot water and discard this water. Check that the pitcher can safely receive at least 800 ml.

Add 40 g blend, leveling without tamping. Boil the measured 800 ml water, about 5 minutes, then remove from heat briefly.

Gently wet the grounds with about 80 ml of the measured water. Wait roughly 30 seconds.

Pour the remaining 720 ml in several stages, allowing drainage between pours and keeping the level below the filter rim.

Let filtration finish, roughly 5 minutes overall depending on the grind. Do not press the grounds or automatically pour another litre over the same dose.

Divide into four cups of about 170–190 ml depending on retention. Offer optional sugar separately, up to 5 g per cup. Let cool sufficiently before drinking.