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Norwegian Kokekaffe

Let's talk about Norwegian Kokekaffe. If there is anything coffee specialists love, it's cupping. Coffee cupping is letting course coffee (12 grams) steep in water for 4 minutes (180 grams water), and then taste it with a spoon. An effective method used by every coffee professional. Now. Kokekaffe is kind of similar and with it's nice tradition it could in some laid-back way be similar to a Japanese tea ceremony. So let me talk a bit about that, because that is the setting or the atmosphere of the kokekaffe.

bestemor kaffe granny coffee

This is my grandmother. The elderly woman with her legs crossed. I'm sitting on the lap of my grandfather. My grandmother used to make kokekaffe. She always served the coffee in her nicest porcelain cups, with sugar cubes and some sweets to go with that. She always had her own homemade jam with blueberries or some other fruit like cranberries. In Norway, coffee is seen as something that is almost equal to a human right. Coffee is available everywhere and per capita we are the 2nd of the worlds largest consumer of this fantastic beverage. So kokekaffe is easy. It only demands that you have a kettle, you can also use a lot of other alternatives like saucepan, clean tin can or whatever. But a coffee kettle (kaffekjele in Norwegian) will do the trick.

The atmosphere is important.

You have to be in good surroundings for good mood. Maybe in the forest, maybe in your cabin, mountain top or at home. As long as it's good surroundings, that's what is important. 

Additional things. The Sami (indigenous people, which encompasses parts of northern Sweden, Norway, Finland and the Kola Peninsula of Russia) use raindeer meat with their coffee. Some use pine needles to boil the coffee with or even blueberries. But as simple as Nordic countries tend to be, we keep it simple and by the way, we are a coffee roastery - so to let the coffees speak for themselves is something we pride ourselves that we craft.

 

So here is the recipe for 1 liter of Kokekaffe.

Coffee should be grinder courser than filter grind. 

You need: fresh coffee, water, kettle, time and good thoughts.

1. Heat up 1 liter of water.

Kokekaffe kaffekjel jacobsen og svart kaffebrenneri coffee roasters norway cupping

2. Grind 70 grams of coffee.

Kokekaffe kaffekjel jacobsen og svart kaffebrenneri coffee roasters norway cupping

3. Put the coffee in the kettle and use a stick (if necessary) to make sure all the coffee is wet (and ready for extraction).

Kokekaffe kaffekjel jacobsen og svart kaffebrenneri coffee roasters norway cupping

4. Leave it in 6-7 minutes (depending on your grind size. Courser coffee needs more time and finer grinder coffee needs less time). Don't put it back on the heat, this is the part where the coffee just needs to relax and chill out.

Kokekaffe kaffekjel jacobsen og svart kaffebrenneri coffee roasters norway cupping

5. Think of good things and enjoy the surroundings.

Kokekaffe kaffekjel jacobsen og svart kaffebrenneri coffee roasters norway cupping

6. Break the coffee surface and hold the kettle and move it forwards and backwards (kjerringkast) so the grounds by gravity moves towards the ground. Also good to make the coffee extract and to create turbulence which could contribute to more perceived body.

Kokekaffe kaffekjel jacobsen og svart kaffebrenneri coffee roasters norway cupping

7. Fill over in the cups and enjoy life!

 Kokekaffe kaffekjel jacobsen og svart kaffebrenneri coffee roasters norway cupping

All pictures by Hyggelaget. The nicest (or hyggeligste) video/photo company.