Name: Cafe Touba Spiced Classic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 cups (about 1 L)
Cuisine: Senegalese
Ingredients: 4 tbsp whole dark-roast coffee beans (or pre-ground dark roast); 2 tsp whole selim pepper (diar) or 1/2 tsp black peppercorns plus 1/4 tsp crushed grains of paradise; 1 tsp whole cloves; 1 tsp dried ginger pieces (or 1/2 tsp ground ginger); 1 small cinnamon stick, broken; 4 cups (950 ml) cold filtered water; 6 tbsp granulated sugar, plus more to taste; 1 tsp vanilla extract (optional)

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A fragrant Senegalese spiced coffee made with toasted selim pepper, cloves, ginger, and cinnamon, sweetened generously and served strong in small glasses. Rooted in the Mouride community of Touba, this warming brew balances aromatic spice with bold dark-roast coffee for an everyday ritual cup.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings4

Yield4 cups (about 1 L)

Nutrition Facts

Per serving (estimated)

85 kcalCalories
0 gFat
0 gSaturated Fat
22 gCarbs
0 gFiber
22 gSugar
0.5 gProtein
10 mgSodium
100 mgPotassium
10 mgCalcium
0.2 mgIron
0 mgVitamin C
0 mcgVitamin A

Ingredients

For the spiced coffee blend

4 tbsp whole dark-roast coffee beans (or pre-ground dark roast)
2 tsp whole selim pepper (diar) or 1/2 tsp black peppercorns plus 1/4 tsp crushed grains of paradise
1 tsp whole cloves
1 tsp dried ginger pieces (or 1/2 tsp ground ginger)
1 small cinnamon stick, broken

Dark-roast coffee beans

Selim pepper pods

Dried ginger pieces

Cinnamon stick

Cold filtered water

For brewing and finishing

4 cups (950 ml) cold filtered water
6 tbsp granulated sugar, plus more to taste
1 tsp vanilla extract (optional)

Granulated sugar

Vanilla extract

Directions

Toast the spices: In a dry skillet over medium-low heat, add the selim pepper, cloves, ginger, and broken cinnamon stick. Toast for 2 to 3 minutes, shaking the pan frequently, until fragrant and just barely smoking. Remove immediately so they do not scorch.
Grind the coffee and spices together in a spice grinder or mortar and pestle until you have a coarse, evenly blended powder. If using pre-ground coffee, pulse the toasted spices to a powder and stir them into the coffee.
Bring the 4 cups of water to a full boil in a small saucepan. Add the spiced coffee mixture, reduce the heat to low, and stir to combine.
Simmer gently for 8 to 10 minutes, uncovered, so the spices infuse the brew. Do not let it boil hard or the coffee will turn bitter. Skim any foam from the surface.
Stir in the sugar until fully dissolved, then simmer 1 more minute. Taste and add more sugar if you prefer a sweeter, more traditional cup. Stir in the vanilla if using.
Remove from the heat, cover, and let the grounds settle for 2 minutes. Strain through a fine-mesh sieve or cheesecloth-lined strainer into a small pot or heatproof pitcher.
Pour into small heatproof glasses or demitasse cups. Serve hot, traditionally accompanied by extra sugar or sweet biscuits on the side.

Cook’s Notes

Selim pepper (diar) is the signature spice and can be found at West African markets; if unavailable, combine black peppercorns with a pinch of grains of paradise and a tiny grating of nutmeg for a similar warm, peppery lift.
For the most authentic flavor, brew strong and serve in small glasses (about 1/3 to 1/2 cup each) rather than large mugs.
The toasted spice blend can be ground in advance and stored in an airtight jar for up to 1 month, ready to stir into coffee at any time.
In Touba, street vendors often add a spoonful of sweetened condensed milk for a richer version; stir some in at the end if you like a creamier cup.

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