Cafezinho Anyone?

I could write volumes on my love of coffee in spite of its history.  I could even urge you to buy fair trade coffee and support women coffee growers in Latin America.  Today, I will simply tell you about my love of its aroma, its texture and how a little cup of it takes me home.

As a child growing up in Bahia my grandmother always had coffee ready.  I don’t think she was ever caught without some on hand.  Away from my parent’s watchful eyes she would let me steal a sip or two.  I remember the miniature cups and spoons like little soldiers prepared for duty inside the breakfront in our dining room.  Anyone who happened to stop by our house would get the old “voce toma/aceita um cafezinho?” (do you want a little coffee?) Back home, offering someone a cup of coffee is like saying welcome.  Don’t even try to say no.

Brazilians like their coffee thick, sweet and black (ok…feel free to let your minds wonder.) Here is a traditional Bahian recipe for you to try.  

Ingredients:
Coffee (Espresso quality)
Note: Pilao is a Brazilian coffee found in most Brazilian and Portuguese neighborhoods. 
If you can’t find it try using Bustelo.
Water (1 cup for every tablespoon of coffee used)
Sugar to your taste

Instructions:
Add water to a saucepan.  Please don’t use this saucepan for anything other than coffee.  You would not want your coffee tasting like anything other than coffee.  Add the sugar and dissolve well.  Bring to boil over medium heat.  When the water and sugar mixture boils, add the coffee.  Stir well and remove from heat immediately.

Now you’ll need to work a little…

You’ll need a cloth coffee strainer (found in most Latin American markets throughout the US). Pour the mixture through the strainer and into a tiny cup.

If you want to add a little excitement to your cafezinho, try adding some cachaca, sweetened condensed milk and a little milk foam. Wow!

Now put on some Bebel and enjoy.

If you’ve tried this recipe make sure to let me know how it worked out.

~ by Xai on March 10, 2008.