From the recipe collection
Kahawa Sūg
Strong Tausug Sulu robusta coffee brewed dark, traditionally served black and cooled by pouring carefully between cups.
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- Makes 4 small cups
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Ingredients
Tick ingredients as you prepare.
Method
- Bring the water just to a boil in a small pot, then lower the heat so it no longer rolls hard.
- Add the ground coffee, stir once, and simmer very gently for 2 minutes.
- Turn off the heat, cover, and steep for 4–5 minutes. Longer steeping can make dark-roast robusta unnecessarily harsh.
- Strain through a fine clean cloth or coffee filter into a warmed serving pot.
- Serve black as the traditional baseline. Sweeten in the pot or let each person add sugar; offer milk separately only as an optional modern preference.
- To cool and aerate the coffee, pour carefully between two heatproof cups from a low, controlled height over a clear work surface.
- Serve immediately with Browa, Panggih-Panggih, Wadjit, or another bangbang sweet.