Ethiopian Wild Coffee with Pumpkin seed oil

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:

ethiopian wildcoffee with pumkin seed oil
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
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One thought on “Ethiopian Wild Coffee with Pumpkin seed oil

  1. You are inspiring me to make a cup of coffee! Thanks for visiting my blog the other day and good luck with your blogging. Java is a good topic. 🙂 Ethiopian wild coffee with pumpkin seed oil sounds awesome. Good luck with your blogging.

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