How to make African coffee?

The more authentic way is to crush it with a mortar commonly used in traditional Chinese medicine. Press into granules, not powder. Then fry it in an oil-free iron pan. The degree of burning depends on personal taste. The aroma will be heavier if it is fried for a long time, and it will be bitter if it is only fried. It is similar to the bitter taste of green tea, and it is very fragrant. I usually fry it a little. You can add some herbs and fry them together if you can. But after frying, it is more troublesome to pick out the vanilla and throw it away. After frying, cook in a casserole, not an iron pan. You have to cook slowly. Ethiopians make coffee in a small pot with a big belly. When they make a big pot, they pour it out while cooking. Do it yourself at home. When it is cooked, put it in a cup and add sugar and milk.

It can only be cooked once, and the residue at the bottom should be poured out. If cooked again, it tastes bitter but has no fragrance. This thing is very cheap in Ethiopia, and the top grade is sold in the place of origin, only 20 yuan per kilogram.