Whoever knows me, know my obsession with coffee. Armenian coffee is no exception. I drink American coffee, (I grind the beans and use the pour over method) in the morning and have my Armenian coffee around 3:00 pm. So I wanted to share how Armenian coffee is prepared with you in this illustration created with ink, gel pens and pencils on tone paper.
- Fill the pot with one cup of water per person measured with an Armenian coffee cup/espresso. Usually right around 2.8-3.5 ounces per person. Bring water to a boil.
- Scoop in one full teaspoon of Armenian coffee per cup. Armenian coffee is ground very fine. It has the consistency of flour so you want a small mound on your teaspoon.
- You can add sugar to sweeten if you like. Another add-in I love is the spice cardamom. Add it with just the tip of your teaspoon.
- You can’t leave Armenian coffee alone while brewing. It will boil over and spill. As it boils, and rises, move away from the heat, stir and return to stove. Repeat 3 times.
- Pour into the cups but be mindful to stop as soon as you get to the thick coffee particles at the bottom. You can’t drink that. It’s like sludge. There will be residue in your cup no matter what you do but I’ll get to that soon.
- Sip the goodness and reflect on how great life is.
- Once you get to the sludge in your cup, stop drinking!
- Swish your cup in a circular motion and turn upside down into the saucer it comes with.
- Wait about 5 minutes for the grinds to dry. Put a small napkin underneath the cup to dab access and turn the cup over. VIOLA! Your fortune will now be revealed to you.
- Either you or someone with a great imagination can read the shapes the grinds have drawn in your cup and tell you all you need to know about your future!
- Wasn’t that fun?
Now that you know how to make Armenian coffee, you can purchase my Armenian coffee/espresso cups here !
