particularA wrote:- Very lightly roasted beans, lighter than any roast you'd expect elsewhere, greenish brown.
- Ground medium fine, perhaps close to fine drip (or whatever you'd get with your mortar and pestle)
- Boiled for about 15 minutes
- Cardamom, and sometimes saffron and rosewater may be added towards the end of boiling
- Filter out the grounds and serve
Concerning only the coffee (and not the spices), what does this type of coffee taste like as compared to "regular" black coffee? Boiling regular roasted coffee would render it unpalatable by most standards; is it different with such lightly roasted coffee, or is it merely in order to suck every last taste-molecule out of the grounds? Tradition or refined method? It depends on the desired output, I guess.
Yes, it is very light. I wouldn't say greenish brown, more like orange brown. Grind is to taste, the finer the grind, the less boiling is required. Most would prefer cardamom and saffron or substitutes, and some purists prefer just coffee. And yes, it is filtered while pouring, as the filter is installed at the mouth of the serving kettle.
The taste varies depending on the beans, which is usually DP Ethiopian or from Yemen. It is generally sweeter, and less complex. You would get one pronounced flavor, sometimes sesame, raisins or popcorn. If the beans are very dry, you need cardamom and spices to mask the flavor taints of past crop or hay and rot.
Here's a picture of the bean's roast level, and the brew color. This is the Saudi central style of roasting. Other regions are usually darker: