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Senegalese Cafe Touba spiced coffee served in small glasses with a metal pot.

Senegalese Cafe Touba

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Strong Senegalese coffee perfumed with grains of Selim, cloves, and sugar.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 6 small cups
Course: Drinks
Cuisine: Senegalese
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Spiced Coffee
  • 1/2 cup dark-roast coffee beans
  • 2 tbsp grains of Selim broken into pieces
  • 1 tsp whole cloves
  • 5 cups water
  • 1/3 cup granulated sugar or to taste

Equipment

  • Small skillet
  • Spice grinder or mortar
  • Medium saucepan
  • Cloth coffee filter or fine-mesh strainer

Method
 

Toast and Grind:
  1. Toast coffee beans, grains of Selim, and cloves in a dry skillet over medium-low heat for 2 to 3 minutes until fragrant. Cool briefly, then grind to a medium-coarse texture.
Brew:
  1. Bring water to a boil in a saucepan. Stir in the coffee-spice mixture, lower the heat, and simmer gently for 5 minutes. Remove from heat and steep for 4 minutes.
  2. Pour through a cloth coffee filter or a fine-mesh strainer lined with filter paper. Stir in sugar while hot.
Serve:
  1. Pour into small heatproof glasses and serve immediately.

Nutrition

Calories: 50kcalCarbohydrates: 13gSodium: 5mgSugar: 11g

Notes

  • Grains of Selim are smoky and potent; break the pods before measuring for a balanced cup.
  • Brewed Cafe Touba keeps refrigerated for two days and can be reheated gently or served over ice.