Ingredients
Coffee
- 60 gcoarsely ground barako, or liberica coffee
- 1 litrewater
To serve
- muscovado or brown sugar, to taste
- evaporated milk, if wanted
Equipment
- a kettle or pot
- a cloth strainer, or a fine sieve
Directions
- Grind them coarse rather than fine, since the traditional brew is a steeped one.
- Grind them just before brewing, since ground coffee stales within hours. Wet the cloth thoroughly before use so it does not absorb the first coffee.
- Bring the water to the boil and then take it off the heat. Let it stand for thirty seconds so it drops just below boiling. Add the coarse grounds to the pot and stir once. Cover the pot and let it steep for four minutes.
- Stir once more and let the grounds settle for two minutes. Now straining, which should be gentle. Pour the coffee slowly through the cloth strainer or a fine sieve.
- Leave the last of the liquid and the settled grounds in the pot. Do not press or squeeze the grounds, which extracts bitterness.
- Stir the sugar into the hot coffee until it dissolves. Fresh milk is used less often, since evaporated keeps without refrigeration.
- Serve it very hot, in a thick cup or a glass. The coffee is strong enough to stand up to being drunk this way.
Technique
- Liberica is a separate coffee species, not a variety of arabica.
- Take the water off the boil before it meets the grounds, or it will taste scorched.
- Do not squeeze the grounds in the strainer, which pulls out bitterness.
Substitutions
- Any dark-roast coffee, though the liberica character is lost.
- A fine sieve in place of a cloth strainer.
Variations
- Boiled hard, which is the stronger household method.
- With evaporated milk stirred in.
- Served with pandesal for dipping, which is the standard breakfast.
History
Grown in Batangas and Cavite; the liberica variety survived the blight that destroyed most Philippine arabica.
Frequently asked questions
What is Kapeng Barako?
Kapeng Barako is a drink from Philippines: strong, smoky liberica coffee brewed dark and drunk with sugar. Grown in Batangas and Cavite; the liberica variety survived the blight that destroyed most Philippine arabica.
How long does Kapeng Barako take to make?
Kapeng Barako takes 5 min of preparation and 10 min of cooking. The recipe makes 4 cups. It is rated easy to make.
What can I substitute in Kapeng Barako?
Yes, within limits. Any dark-roast coffee, though the liberica character is lost. A fine sieve in place of a cloth strainer.
What is the most important thing to get right in Kapeng Barako?
Grind them coarse rather than fine, since the traditional brew is a steeped one.
