Nice recipe with beautiful photos! Yum!
“How do you brew klava?”
“You don’t know?”
She smiled. “I can serve it with the best, but I’ve never needed to learn how to brew it.”
“You press coffee through a filter made of eggshells and wood chips with vanilla bean, then reheat it so it almost boils, then you pass it through a cloth to remove any oils brought out by the reheating.”
-Issola, by Steven Brust
Not being an every day coffee drinker, I tend to think Turkish coffee is already superior to the average cup of morning joe. But put through this process, it transcends the bounds of ordinary beverages, and becomes something near ethereal. Each of the different flavors is discernible, from the earthiness of the woodchips to the sweet subtlety of the vanilla bean. The cream thickens the already dense coffee into a silky, decadent drink.
Fun Fact? The eggshells help decrease the bitterness of the coffee. See?…
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