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

Senegalese Cafe Touba

Strong Senegalese coffee perfumed with grains of Selim, cloves, and sugar.
Servings 6 small cups
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes

Equipment

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

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
US Customary - Metric

Instructions

Toast and Grind:

  • 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:

  • 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.
  • Pour through a cloth coffee filter or a fine-mesh strainer lined with filter paper. Stir in sugar while hot.

Serve:

  • Pour into small heatproof glasses and serve immediately.

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.

Nutrition

Calories: 50kcalCarbohydrates: 13gSodium: 5mgSugar: 11g
Calories: 50kcal
Course: Drinks
Cuisine: Senegalese
Keyword: Cafe Touba, Senegalese Spiced Coffee, Touba Coffee