The source and making method of coffee é Touba

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Start your day with a cup of coffee in every time zone. More than 1 billion cups of coffee are consumed around the world every day, compared with about 400 million in the United States alone. Almost every country has its own coffee culture, using different brewing techniques on the basis of traditional recipes, adding different ingredients with different flavors. From breakfast coffee in the morning to espresso after dinner, these seven different coffees will allow you to experience the many ways in which coffee is made and enjoyed around the world.

Touba Cafe in Senegal. Coffee é Touba is made like dripping coffee with guinea pepper or djar and occasionally cloves. It was promoted in the 1880s by Sheikh Ahmed Bamba, founder of the Islamic Mulid Brotherhood, and named after the holy city of Tuba. Originally thought to have medicinal value, this sweet and spicy coffee drink is now enjoyed in the morning and afternoon in Senegal. The Touba booth is located on every street corner of Dakar, and unique drinks have even begun to appear in other West African countries.

Traditional preparation

CAF É TOUBA

Put 100 grams of green robusta coffee beans and 10 grams of canned (guinea pepper) and 10 grams of optional cloves in a metal pot until they have a beautiful, uniform dark color.

After cooling, grind it with a mortar or coffee grinder.

Boil 800 milliliters of water.

Put 4 tablespoons coffee powder into the fabric filter in the pan.

Carefully pour boiling water into the kettle and let it drain completely.

Repeat the whole process 2-3 times, adding a large amount of sugar (1 stroke 4).

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