I have done this, it's quite a nice coffee substitute! I like a strong coffee, so I used 3 TBSP and did a pour over with a Hario V-60. I particularly like it with unsweetened, home-made almond milk. Also, I was able to do 2 more extractions on the same grounds for a lovely TEA! You taste the date flavor more as the brew is weakened, it's very good like this too. I drank the tea straight. So don't toss out your date seeds!
Hey! When I attempted to prepare it, I encountered an issue with the powder not dissolving well. It ended up settling at the bottom, similar to tea. I was wondering if you experienced the same while preparing date pits coffee, or if your powder completely dissolved, resulting in a smooth cup of coffee. Any insights or tips you could share would be greatly appreciated.
I would grind it to a fine powder. That's how Arabic and Turkish coffees are ground. The finer the powder, the better the result. That's why European coffees are so coarsely ground, because they don't want to drink the actual beans, rather a tea-like tizane of coffee. Whereas in the Middle East, coffee is ground to a flour-like consistency, and everything is consumed with no waste product left over. I have to repeatedly sieve mine through a fine grade sieve and grind what won't go through the sieve to achieve the best result.
I have done this, it's quite a nice coffee substitute! I like a strong coffee, so I used 3 TBSP and did a pour over with a Hario V-60. I particularly like it with unsweetened, home-made almond milk.
Also, I was able to do 2 more extractions on the same grounds for a lovely TEA! You taste the date flavor more as the brew is weakened, it's very good like this too. I drank the tea straight. So don't toss out your date seeds!
amazing healthy and interesting recipe 😋❤️ thanks for sharing ❤️ delicious
Perfect Perfect Perfect ❤ 👌
Wonderful coffee recipe👍🏽🎁🌺
Thanks for sharing. Why did you sieve the ground coffee?
Thank you
How do you get off the remainder fruit on the seeds easily?
Hey!
When I attempted to prepare it, I encountered an issue with the powder not dissolving well. It ended up settling at the bottom, similar to tea.
I was wondering if you experienced the same while preparing date pits coffee, or if your powder completely dissolved, resulting in a smooth cup of coffee. Any insights or tips you could share would be greatly appreciated.
I would grind it to a fine powder. That's how Arabic and Turkish coffees are ground. The finer the powder, the better the result. That's why European coffees are so coarsely ground, because they don't want to drink the actual beans, rather a tea-like tizane of coffee. Whereas in the Middle East, coffee is ground to a flour-like consistency, and everything is consumed with no waste product left over. I have to repeatedly sieve mine through a fine grade sieve and grind what won't go through the sieve to achieve the best result.
@@happydillpickle so have you ever experienced this thing that at the end of coffee cup there is some powder left which has chocolate like consistency
@@shaairshakir4079 coffee sludge! I swirl my cup to mix that in near the end
@@happydillpickle can you suggest any way to stop this accumulation of powder at the end and in the cup
@@shaairshakir4079 do you put the date powder into boiling water like tea?
The best channel ever 👍👍👍
Please what's it's shelf life?
I don't think there's a shelf life, it is just a best before 1- 2 years. Coffee is the same way, is supposed to be labeled "best before x"
👍👍👍