Step-by-Step Swedish Kokkaffe Instructions
Alright, ready to make Kokkaffe the old-school Swedish way? Once you get the hang of it, this process becomes easy and fun. So here's what you must do:
Equipment
- Small saucepan or camping kettle (preferably enamel or stainless steel)
- Spoon for stirring
- Mug or thermos
- Optional: cloth or fine strainer for filtering
Ingredients
- Cold water
- Coarsely ground coffee (medium-dark roast works best)
- Optional: pinch of salt or crushed eggshells (yes, really—they help with clarity)
Instructions
- Measure Your Ingredients: Start with a ratio of 1 tablespoon of coffee per 6 oz (or about 180 ml) of water. If you like it stronger (like I do), bump it up slightly. The grind should be coarse similar to French press-style.
- Boil the Water: Bring your water to a full boil over medium-high heat. You don't want to rush it. Just let those bubbles go wild for a second before you move on.
- Add the Coffee Grounds: Now this is the fun part. Stir in the grounds and boil for about 30 to 60 seconds max. Any longer, and you’ll risk pulling out bitter notes you don’t want.
- Let It Steep: Turn off the heat and let it sit for 3 to 5 minutes. This is when the magic happens. The grounds begin to settle naturally to the bottom—kind of like how tea leaves drift down in a pot.
- Pour and Serve: Now pour slowly into your mug. Try not to disturb the settled grounds at the bottom. If you're feeling fancy, you can pour through a cloth or spoon off the foam on top. This part is optional.