Spice on the grounds, spice on the grounds, lookin’ like a fool with your spice on the grounds.
“Curry” is such a general term that no two curry recipes are alike. This is a classy culinary blog, so I didn’t want to resort to the mysterious “curry powder.” Instead, I extracted the core message of all existing recipes: curry is just taking all the spices in your cupboard and throwing them together.
For the record, that’s garlic powder, turmeric, cumin, cayenne, and paprika. About 1/4 tsp of each, on top of regular medium roast coffee grounds, brewed with about 6 cups of water. I was afraid this would clog the filter basket, but it brewed just fine.
Now, before I even sip this, I want to comment on the smell. My nose is currently telling me that my apartment is an Indian restaurant. Since I love Indian restaurants, that is a very good thing.
A bit of a film on top, but nothing to be concerned about.
No cream or sugar to mess this up. I had high hopes for a straight black spicy coffee, and I was not disappointed. Dark chocolate and chili have become a common pair lately, and the same delightful bitter / spicy combo is present here. The flavour is completely infused into the coffee; no texture problems this time, not even at the bottom.
I think I stumbled on just the right amount of spice. It’s got kick without being undrinkable. For more adventurous coffee drinkers, I highly recommend giving this a try.
In fact, I’m gonna go ahead and dub this the first official PWTIC success story.
Namaste, curry coffee.