“spiced black coffees cooked in copper pots”

In the Arab populated areas of Africa, they mostly grow coffees with spicy aromas. These are slow-roasted to sweetness over charcoal. The coffees are then seasoned further with spices and brewed into a long, sweet drink. As far as Arabic coffees are concerned, the key word is time: there are recipes which in earlier times were brewed for three hours in a clay pot erected in charcoal. In the time of long desert evenings, the caravans’ travellers had time to wait for those complex aromas to emerge from the coffee; aromas which an Italian espresso machine never encounters during the 30 second brewing process. recently tea and milk have also become part of the Arabic coffee kitchen.