Our item on How To Make Armenian Coffee continues to draw interest.
People apparently have really strong feelings about really strong coffee!
Reader Shant Meeroian, for one, remembers that his grandmother bought raw, green coffee beans because "they were cheaper." She roasted them until they were "almost brown/black but not black because then it's bitter."
She ground the roasted beans into powder, and then added spices: "cardamom, baharat (allspice) and sometimes a pinch of cinnamon."
What a heavenly smell -- and that's even before the coffee's on the stove.
Thanks, Shant, for sharing that great memory!
My grandparents were all long gone before my time, but I'd have to guess they roasted and pulverized their own beans, too. My father, the chief coffee maker in our house, bought the coffee already ground at the Armenian grocery store.
He added no seasonings to the pot, but always placed a whole cardamom pod in each cup and poured the steaming coffee over it.
What an aroma!
I can smell it now -- or will soon. I'm heading to the kitchen for a coffee break.