When I stayed with
In a small wok or heavy-based frying pan, dry-roast the coriander seeds and peppercorns over low heat for 3-5 minutes, or until fragrant. Cool slightly, then using a mortar and pestle (or spice grinder), pound the spices into a fine powder.
Place the spices in a large coffee plunger, with the freshly ground coffee, and pour in the boiling water. Infuse for 5 minutes, then plunge and pour into four espresso cups. Add 3 teaspoons of sugar to each, stir well and serve.
© 2013 All rights reserved. Published by Murdoch Books.