After reading the old Ethiopian saying “Coffee is our bread” and feeling inspired, I decided to take the mortar and prepare some Ethiopian wild coffee with pumpkin seed oil. This is how much was left:
In case you feel inspired as well, simply make a coffee or an espresso, but with as little water as possible – a ristretto is fine. Add two drops of pumpkin seed oil to the coffee (in the portafilter) and pour two more in the warmed up cup/glass.
Result: there was no pumpkin oil taste, rather a full and well balanced taste for my attentive palate