GingerSpiced Coffee




About: Compulsive self-taught.

Inspired by Kiteman's Conmuter Coffee, here is a ginger-spiced coffee. I'm using an espresso machine, but you could use any type of coffee maker for this by scaling the recipe and adapting it for the desired method.

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Step 1: A Word for Espresso Machine Adicts

This Instructable may damage your espresso machine. Probably, most of baristas will not add anything than coffee in the filter basket: if you put fine granulated ingredients that can pass trough the head mesh, and have a reflux into your machine's head, it may harm your head, pipes or even boiler (I will dose the ginger between two layers of coffee so I will minimize the chances of wreking up my machine). This is not likely to happen, but you must consider this. I'm using an old Saeco machine, soon to be replaced.

Step 2: Ingridients

Coffee: choose your favorite brand/type/style (I've used a medium dark roast, whole bean, Arabica)
Ginger: You can use fresh or dried stuff. I prefer fresh ginger, as it gives a better taste (for this Instructable, I'm using pre-grounded ginger, which is a good compromise if you don't have access to fresh ginger root, or just too lazy to ground it by yourself)
Water: follow the machine user's handbook to choose the apropiate type of water for your beloved one.

Step 3: Grind Your Stuff

Grind the beans to desired grade, skip for non-espresso machines.

Step 4: Dosing

Put about half of your prefered dose of coffee in the filter basket (6 to 7 grams for a single and 12 to 14 grams for a double), tamp ligthtly, add about 1/8 tsp of ginger.
Add the rest of the coffee, and tamp as usual.

Step 5: Make It

Pull the shot following the directives for your machine.

Step 6: Enjoy

Taste it. At the first sip, you will notice the flavor of the fresh ginger, followed by the characteristic aftertaste of the espresso.

Step 7: Experiment!

You can try a number of variations for this recipe: clove, nutmeg (watch that dose!), pepper. The sky is the limit!

That's all. Thanks for your reading!



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    26 Discussions

    Doug The Dog

    7 years ago on Introduction

    Just wondering if you'd get the same taste if you used a dripolator and added fresh slices of ginger to the coffee in the filter basket, or even in the bottom of a french press?

    3 replies
    evaniaxDoug The Dog

    Reply 4 years ago on Introduction

    That how it's often done in Indonesia. A few thin slices of ginger can be placed at the bottom of the cup as you pour boiling coffee in and it will give a clear flavor without changing the consistency of the coffee. (Ginger coffee = kopi jahe in Indonesian)

    LimaditoDoug The Dog

    Reply 7 years ago on Introduction

    Mmmm.... may be, but probably won't be as effective as grounded ginger. The slices, even being bigger tham the grounded ginger, have less surface exposed to the extraction solvent. This means that probably (just guessing, as never tried by myself) you will need more ginger to achieve similar results. The overall method will work with drip machines or french presses.

    I'm guessing an Aeropress would work for this as well. Going to try this tonight.


    10 years ago on Step 1

    Okay. How about this? Get root ginger and simmer it in water. Most of the juices of the ginger should transfer to the water. (Altthough to be fair I've only done this with milk to make ginger cocoa - I may have to experiment with this to make my first instructable). It's not worth being silly and risking your espresso machine IMO.

    4 replies

    Reply 10 years ago on Step 1

    Forgot to mention that you would then use the water to make your espresso - may have been obvious but I figured I'd mention it anyway.


    Reply 9 years ago on Introduction

    If the water has already been heated to infuse the ginger then it will be hot enough to make espresso and simmering (rather than boiling) the ginger wouldn't be enough heat to lose the flavor/aroma but I guess if using an electric espresso then it WOULD end up being reheated. I have an aeropress myself (I didn't believe something hand-operated could provide enough pressure until my friends bought it for me) so I could probably use the same water - but then I could use your technique without risking breaking the machine (as it isn't exactly a machine per-se), although I could end up breaking my wrist...

    The other solution is that if you like your coffee with milk or cream you could easily add the ginger essence to that. There are some people who are coffee 'purists' who don't like to add milk/cream but then THEY probably wouldn't add ginger. Or of course if you like your coffee black then only using your technique or using an aeropress would work.

    MUST get round to experimenting. Will let you know the results.


    Reply 10 years ago on Introduction

    That's why I put the ginger between two layers of coffee. In this way, you can't damage your machine even if you experiment a reflux.


    11 years ago on Introduction

    Thanks for the name-check! I get fed up of seeing the various chocosweet flavourings added to coffee these days. Anybody roast their own coffee beans? What would adding nutmeg, ginger etc do if added at the roasting stage?

    5 replies

    Reply 11 years ago on Introduction

    To the Ceasar, what belongs to the Ceasar! As far as I know, flavouring agents are added after the roasting as they are usually alcohol-based. During roasting you get a lot of debris ("chaff", the most external layer of bean's skin separates fron the bean itself) and this will drift out the flavours applied at this stage. At the same time, if you add nutmeg, ginger or any other aromatic ingredient it will be modified as the coffee is roasting, resulting in a loss of flavour and aroma (basically, we find in spices volatile or essencial oils and this is what recognoze as the characteristic and peculiar aroma/taste on any spice. This is one of the reasons to use allways fresh spices when you're cooking).


    Reply 10 years ago on Introduction

    The problem with adding flavourings at the bean stage is that they tend to remove the coffee's own flavour. Making your own syrups with more essence and then adding less syrup to the coffee might be a solution to your problem. (Syrup is easy. Just sugar, water and essence).


    You can keep ginger root out for years as long as you do some strange trick my mum does to the cut ends, the bark sides are fine also keeping it in with your coffee adds a nice hint to the coffee and keeps the ginger well dried out due to coffees hydroscopic effects (if you do this with instant the effect is much more obvious and immediate)