Ginger coffee

☕ Black coffee with fresh ginger and measured sugar, strained into small cups.

Ingredients

• 20 g roasted ground coffee, fine grind suitable for boiled preparation
• 8 g peeled fresh ginger in thin slices
• 500 ml drinking water
• 20 g sugar

Preparation

Prepare stable high-sided pan, very fine food-grade strainer and 4 small heat-safe cups. Peel and thinly slice 8 g ginger.

Heat 500 ml water with ginger and 20 g sugar to small boil about 5 minutes, stirring to dissolve without caramelising.

Lower heat and carefully add ground coffee. Stir and simmer gently about 3 minutes; reduce further if foam rises, never let overflow.

Switch off and rest 5 minutes for foam to settle and grounds to start sinking. Liquid remains hot.

Carefully strain into heat-safe serving vessel through very fine food-grade sieve without pressing grounds hard. Yield varies with evaporation and filtering.

Divide 4 small cups about 100–110 ml, serve hot without milk or extra sugar. Stated 10 minutes cooking includes heating and simmer; coffee strength varies.