Kafé Timor (Timorese Highland Coffee)
The Quirky Foodster Team
Ingredients
- Timorese (or other high-quality) arabica coffee, coarsely ground — 40 g (about 8 tbsp)
- Water, filtered — 750 ml (3 cups)
- Sweetened condensed milk, to taste — 60 ml (¼ cup)
- Sugar, to taste (optional)
Method
- Bring the water to a boil in a kettle or saucepan, then let it cool slightly for about 30 seconds off the heat, to just below a rolling boil.
- Place the ground coffee in a cloth filter, French press, or fine sieve set over a heatproof jug or pot.
- Pour the hot water evenly over the grounds, letting it steep and drip through for 4–5 minutes.
- If using a cloth filter, gently squeeze or press to extract the remaining liquid once most has dripped through.
- Spoon a little condensed milk into each serving cup, adjusting the amount to taste for sweetness and creaminess.
- Pour the hot brewed coffee over the condensed milk in each cup and stir well to combine.
- Serve immediately while hot, adding extra sugar if a sweeter cup is preferred.
Introduction: Kafé Timor refers to Timor-Leste’s noted organic arabica coffee, grown in the country’s cool highland regions and considered among the finest in the world by specialty roasters.
Cultural Background: Kafé Timor refers to Timor-Leste’s noted organic arabica coffee, grown in the country’s cool highland regions and considered among the finest in the world by specialty roasters. Brewed strong and often served with sweetened condensed milk, it’s a source of national pride and a central part of daily social life.
Tips: Timorese coffee is often prized for being naturally shade-grown and organic — using freshly ground, good-quality arabica beans makes the biggest difference in flavour.
Variations: Serve over ice with extra condensed milk for a refreshing iced version, popular in the tropical heat.
Storage: Best brewed and consumed fresh; leftover brewed coffee can be refrigerated for up to 1 day and served iced.
Reheating: Reheat gently on the stovetop over low heat if a hot cup is desired from refrigerated leftovers, taking care not to boil.
FAQs:
Q: What makes Timorese coffee special?
A: It is largely shadegrown at high altitude without synthetic pesticides, giving it a distinctive, often prized flavour profile among specialty coffee drinkers.
Q: Can I make this without condensed milk?
A: Yes, serve black with sugar to taste, or with regular milk for a lighter version.
Q: Is kafé Timor very strong?
A: It’s typically brewed fairly strong; adjust the coffee-to-water ratio to taste.
- Timorese (or other high-quality) arabica coffee, coarsely ground — 40 g (about 8 tbsp)
- Water, filtered — 750 ml (3 cups)
- Sweetened condensed milk, to taste — 60 ml (¼ cup)
- Sugar, to taste (optional)
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