Café Touba brews like a filter coffee. Use one tablespoon per 16 oz of water for a regular dose, or one tablespoon per 7 oz if you like it strong. The water should be just off the boil, never boiling, and it steeps for four minutes.
The method, step by step
- Heat your water and pull it off the heat just before it boils.
- Dose your coffee to the strength you want.
- Pour the water and steep for four minutes.
- Filter and serve right away.
The three most common mistakes
Water too hot
This is the main one. Boiling water scorches the jar aromas and brings out bitterness. Let the kettle settle for a few seconds before pouring.
Steeping too long
Past five minutes, extraction turns astringent. The coffee isn’t stronger: it’s worse.
Storing it anywhere
Air, light and moisture are the enemies of aroma. Reseal the zip bag after each use and keep it in a dry cupboard. Avoid the fridge: moisture and odors seep into the grind.
Ground or whole bean?
Ground coffee loses aroma faster than whole beans. If you have a grinder, buy whole bean and grind just before brewing. Otherwise, ground is still excellent as long as you reseal the bag well.
Should you sweeten it?
That’s the tradition in Senegal, where it’s served very sweet. But nothing requires it: black, Café Touba lets the Guinea pepper come through. Try both before you choose.