HomeRoast Digest


Topic: adding cardamom (14 msgs / 367 lines)
1) From: John - In Deep Southern Texas
   A long while back there were a couple of folks talking about adding
cardamom to their coffee.  I made the assumption that it was added during
the brewing process.  I now have a couple of questions:  when & how much?
I guess my final question would be:  Does this work with anything other than
an Ibrik?
Gracias!
Juan-  que yerra profundo meridional Tejas
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2) From: Gary Zimmerman
John/Juan,
I've only tried cardamom in Turkish coffee, ever since trying it in Israel 
many years ago.  The taste is unique, but I don't know that I'd do it to 
really "good" coffee, any more than I'd want to add hazlenut syrup to the 
stuff.  But I still really like cardamom in Turkish coffee.
When I have cardamom pods, I add them to the coffee beans before 
grinding.  (Back when I had the pods, I used a whirley-blade grinder, and 
wiped it with a damp cloth afterwards.)  I suspect the cardamom would leave 
a residual smell/taste in any burr grinder for the following batch of 
coffee you were to grind.
Lately I've been less anal about things, so I bought some pre-ground 
cardamom.  It's not nearly as good as the pods, but it's still okay by me 
when added to Turkish coffee, and I don't need to worry about my 
grinder.  I add it to the coffee/water before I begin heating up the 
ibrik.  Sometimes I let the coffee and cardamom sit in the water for a few 
minutes before I begin heating it, thinking it may soak out more of the 
good stuff from both.
As for how much, I'll cop out and say "to taste".  I like the cardamom 
taste strong, but it can really overwhelm the coffee flavor.  I'd probably 
start out with a little, and see if you can taste it and if you like 
it.  Then just experiment.  For bad coffee beans, add more!
  ;-)
-- garyZ
John - In Deep Southern Texas wrote:
<Snip>
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3) From: Larry Palletti

4) From: Ryuji Suzuki -- JF7WEX
From: Gary Zimmerman 
Subject: Re: +adding cardamom
Date: Tue, 23 Apr 2002 19:29:49 -0700
<Snip>
Why don't you get mortar and pestle?
Don't you need them for other purposes?
--
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
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5) From: John - In Deep Southern Texas
Thanks Gary, that is what I was looking for.  I have an Ibrik that was a
gift so I guess I'll start out using it sparingly. I'm using a Brazilian for
the brew.  I probably should use a Yemen buy I'm out.
I'll report back if I live.
Good Cupping
John

6) From: Rick Farris
Ryuji, 
You're a very logical person, so may I ask you why you refuse to trim the posts you're replying to?
--Rick
---
Rick Farris
820 W G St #144
San Diego, CA  92101
Home 32 42'45.5"N 117 10'12.9"W
rfarris
Ryuji Suzuki -- JF7WEX  wrote:
<Snip>
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7) From: John - In Deep Southern Texas
Hey Welcome back - haven't seen you on in awhile.  Thanks for  the caution
Larry. I would rather understate than overwhelm.  All this because somebody
gave me an Ibrik as a gift!
Good Cupping
John

8) From: John - In Deep Southern Texas
I inherited a marble mortar and pestle with this home - so we've been
grinding spices for a couple of years.  Being retired I'm not into anything
that looks like work -but will give them the first try.

9) From: John - In Deep Southern Texas

10) From: Rick Farris
<Snip>
six line signature on all your mail?
To be honest, I don't know why you would think I am logical; unlike Ryuji,  I haven't posted enough to allow a judgement like that!
But actually, I *am* rather logical, so I will point out to you  that my six-line slgnature is made up os six *very* short lines, for a total of 92 characters, or, just barely over *one* line.  In fact, it's considerably shorter than the tag that the list sticks onto the end of every post.
--Rick
---
Rick Farris
820 W G St #144
San Diego, CA  92101
Home 32 42'45.5"N 117 10'12.9"W
rfarris
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11) From: Ryuji Suzuki -- JF7WEX
From: "John - In Deep Southern Texas" 
Subject: Re: +adding cardamom
Date: Wed, 24 Apr 2002 00:44:18 -0500
<Snip>
Roasting coffee sounds more work to me :-) For smaller spices I use
ceramic grinder attached to a small glass storage bottle. (Note: small
seeds like celery seeds leak through the grinding pieces while filling
if the typical pepper grinder construction is used. The grinding
mechanism has to be a cap to the bottle to avoid this problem.)  WMF
makes one, and there is a decent knock-off at a discount store chain
at about 1/3 the price. But I think cardamon is too big to use it as
whole pods... (never tried though --)
PS I think I am trimming the quoted messages to the minimum that
allows easy tracking of the context.
--
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
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12) From: Dale House
    I would like to add my endorsement to Ryuji Suzuki's suggestion that a
morter and pestle are well worth acquiring.  Quite like coffee, cardamom and
many other spices are most flavorful when purchased whole and then broken up
or ground just before use.  Many spices are best when toasted slightly just
before being ground.  When that is done, grinding them while they are still
warm will yield an abundance of wonderful aroma --  a quite worthwhile
experience by iteself.  Try this with corriander seed, for example, and you
will understand and you won't go back to preground spices ever.  A mortar
and pestle also does a superior job of bringing out the flavors of fresh
herbs, as, for example, with pesto.
    Finding a decent motal and pestle can be a problem.  Even high-end
kitchenware shops often carry models that are little more than toys.
Professional Cutlery Direct http://www.cutlery.com/)carries 4", 6" and 8"
Mason-Cach unglazed vitrified ceramic ones that work very well.  The 6"
model is perhaps the most practical for general use.
    To the extent this is off topic, my apologies.  My passion for food gets
the best of my at times.
    Dale House
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13) From: Lissa
On Tue, 2002-04-23 at 21:38, John - In Deep Southern Texas wrote:
<Snip>
I make Indian-style spiced coffee in a regular drip pot, sometimes.  The
trick is getting the proportions right.  
Open a pod of cardomon, and mash it a bit in a mortar and pestle.  Put
results (you can include the pod outer bits) in with your ground
coffee.  Add a shake or two of cinnimon (or a very small piece chewed up
a bit in the mortar and pestle) and the smallest pinch of ground
cloves.  Brew as usual.  Better if you use cream with it, since cardamon
likes dairy stuff, but I drink it black.  Most folks would probably put
sugar in, too.
I wouldn't recommend doing this with a nice Yemen.
Be well,
Lissa
-- 
The greatest respect we can have for law and order is
to question and challenge the people who are enforcing it.
Lenny Bruce
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14) From: Spencer W. Thomas
Ryuji Suzuki -- JF7WEX wrote:
<Snip>
I always split the pods and keep just the "seeds".  The husk of the pod 
adds nothing (at best) and could contribute off-flavors (at worst).
=Spencer
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