How to make mud coffee

Before getting into the next Civil War Anniversary post (hopefully, tomorrow – have been fighting a cold), a cooking post seems in order.

Cup of coffee

Mud coffee isn’t just a cup of java you enjoy along with a piece of delicious Mississippi Mud Cake, nor is it what happened that one time when your eight-year-old decided to surprise you by making a pot of coffee all by herself, not realizing that a paper filter is supposed to go into the basket first. (You drank it with a smile and thanks, didn’t you.)

Mud coffee is an easy and delicious way to make a cup of black coffee with Turkish ground (very fine) beans.   (Note:  If you don’t like black coffee, go Turkish; also, the Israeli café afuch, or “upside down coffee” can satisfy those who like cream AND sugar in their cup.)

Ingredients

All I’m after today is a cup of coffee to start my work day, something simple and not too elaborate.  Mud coffee requires only a tablespoon and a pot of (almost) boiling water.

Not pictured:  A working relationship.

Not pictured: A working relationship.

You don’t want to use a regular drip coffee maker.

The coffee is so powdery fine, it slows down the rate at which water flows through the grounds. This gives the coffee a terribly bitter taste, and it can even clog the filter.

Coffee spoon

Just get some distilled water. For a 12-ounce mug (shown), put a slightly heaping tablespoon of the coffee in the mug.

When your 1-1/2 cups of water come to a boil, take off the stove and wait until the boiling stops.

This is important. You get the best flavor if the water is just slightly below the boiling point. Pour it carefully into the cup.

Now comes the hard part – you have to wait for the coffee to cool and the grounds to sink to the bottom (which is the “mud”). Not all of them do sink, but it’s so fine, I really didn’t notice any problem when I took a sip, about 10 or 15 minutes later.

Some people like to bombard the grounds with very cold water droplets from the back of a spoon, and that’s kind of fun, but it’s not absolutely necessary. There will be a little powdery rim around the fluid line in the cup, but the coffee itself is quite clear and delicious.

Hope this works as well for you as it did for me this morning! (And morning is the best time to drink this VERY strong coffee, which is usually served in demitasse cups.)

A note on clean-up – wet coffee grounds can clog drains. Unless you have a trash disposal, try putting a paper coffee filter in a colander to drain the “mud” before you toss it into the garbage.



Categories: Cooking

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2 replies

  1. HI, where can you get this finely ground coffee? Can you grind it yourself to that fineness using a regular coffee grinder? Thanks!

    • Angela, I’m lucky enough to live in an area where there is a halal shop that sells finely ground coffee. If your grinder gives you a good, even-quality espresso grind, that would probably work just as well.

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