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4 Serves
72 Mins
Wash the green coffee beans thoroughly and place them in a pan over medium heat to roast until they turn dark brown and oily.
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Vitamin K
96 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
106 µg / 400 µgCalcium
167 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
213 mg / 420 mgPhosphorus
698 mg / 1,250 mgPotassium
1912 mg / 4,700 mgSodium
705 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
14 g / 28 gSugar
33 g / 50 gSaturated Fat
14 g / 20 gCholesterol
188 mg / 300 mgCaffeine
95 mgNet Carbs
69 gAlcohol
0 g
Using a mortar and pestle, grind the freshly roasted coffee beans into a coarse powder.
Add the ground coffee to the Jebena filled with water and bring to a gentle boil over the stove.
Allow the coffee to settle, then carefully pour it into small cups for serving.
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