Hawaij Coffee (French Press)

Warm, aromatic spiced coffee made with Never Not Eating Hawaij, with optional frothed oat milk.

The Stuff:

• 60 Grams coarsely ground coffee (medium or medium-dark roast)
• 2 Teaspoons Never Not Eating Hawaij
• 1000 Millilitres water, just off the boil (about 93–96°C)
• 240 Millilitres oat milk (optional, barista-style froths best)
• 4 Teaspoons honey, maple syrup or sugar (optional, to taste)

The Method:

1. Heat the water: Bring 1000 millilitres water to a boil, then let it sit about 30 seconds so it drops just below boiling (about 93–96°C). Pour a little into the empty French press to warm it, then discard.
2. Add coffee and spice: Add 60 grams coarsely ground coffee (medium or medium-dark roast) and 2 teaspoons Never Not Eating Hawaij to the press. Give the dry mix a quick shake so the spice is spread through the grounds.
3. Bloom: Pour in just enough water to wet all the grounds (about a quarter of it). Let it bloom; this opens up both the coffee and the cardamom-forward spice aromas.
4. Fill and steep: Pour in the rest of the water, stir gently to break up the crust, place the lid on with the plunger up, and steep.
5. Warm the oat milk (optional): While the coffee steeps, gently heat 240 millilitres oat milk (barista-style froths best) until steaming (don't boil), then froth with a handheld frother.
6. Press and pour: Press the plunger down slowly and steadily. Pour right away, stopping before the last bit so the fine spice sediment stays in the press.
7. Finish: Sweeten with 4 teaspoons honey, maple syrup or sugar (optional, to taste) if you like, top with frothed oat milk, and finish with a tiny pinch of Hawaij on the foam.

Notes:

Ratio: ½ teaspoon Hawaij + 15 grams coffee + 250 millilitres water per average cup. Don't let coffee sit on the grounds after pressing; decant into a carafe if not serving all at once. For a stronger spice note, go up to ¾ teaspoon per cup.