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Super-finely ground Indonesian coffee

t.susannah.chen Nov 11, 2011 08:07 AM

My very kind Indonesian neighbor just got back from visiting Jakarta and brought back a pack of coffee for me directly from the source. However, I opened it to find it suuuuper finely ground (the consistency is like powder). I have irrational fear of making bad coffee. What would you do with this?!

  1. grayelf Nov 11, 2011 11:04 PM

    No expert here, but I would pull out my Vietnamese drip coffee contraption ($5ish) and use that. It clamps tight and doesn't allow the powdery grounds to escape into your beverage. I'd be inclined to ensure you had a tin of your favourite condensed milk on hand, add some hot water, let it drip on top of the milk in a glass, add ice, stir and enjoy. The Vietnamese ground coffee I use has a similar consistency and lasts rather longer than 15 minutes.

    4 Replies
    1. re: grayelf
      zin1953 Nov 13, 2011 02:44 PM

      That's an excellent suggestion!

      1. re: zin1953
        jkling17 Nov 13, 2011 05:58 PM

        For coffee that is ground ultra fine, you could use a vietnamese drip (they are about $5). Or - brew in a small covered pot with water at 195 degrees. Let it steep for a few minutes - then a very fine strainer to pour the wonderful coffee into your mug. Most asian food stores sell these ulltra fine strainers for $5-7. They're very useful.

        1. re: jkling17
          grayelf Nov 15, 2011 08:25 PM

          Yeah, that's the one I use per my post above. I don't bother to re-strain it though.

          1. re: grayelf
            jkling17 Nov 16, 2011 10:13 AM

            Oh I dont restrain either. If I use my vietnamese maker that's all I use. But I find that I get really nice results from just brewing the coffee in a covered pot, then pouring it through the strainer to remove most of the bits. It's very similar to a french press effect, as the coffee is swirling around fully exposed to all the hot water, and you can steep for however many minutes as you like.

    2. z
      zin1953 Nov 11, 2011 08:23 AM

      If its that finely ground, it should probably be used to make Turkish/Greek/Israeli/Arabic coffee . . .

      However, as for your not-so-irrational fear, have you ever heard of "Babbe's Rule of Fifteens"? Simply put, it is that:

      -- Green (unroasted) coffee beans should be roasted within 15 months, or they go stale.
      -- Roasted coffee beans should be ground within 15 days, or they go stale.
      -- Ground coffee should be used within 15 minutes, or it goes stale.


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