Coffee Classics: Zanzibar Clove Coffee (Tanzania / Zanzibar)

Recipes
Written By Nicholas lin

Zanzibar Clove Coffee is a brew shaped by islands, ocean winds, and centuries of spice trade. It brings together dark roasted coffee with the warm, sweet, almost floral character of Zanzibari cloves. The result is a drink that feels both bold and fragrant, carrying notes of wood, heat, and gentle sweetness. In Zanzibar’s morning markets, the aroma drifts between stalls, mingling with cinnamon, dried citrus, and baskets of fresh fruit.

Cloves have been central to Zanzibari identity for generations. Their spicy perfume defines the islands’ kitchens and gatherings. When simmered with coffee, they create a cup that feels layered and comforting. The depth of the roast anchors the sweetness of the clove, while the spice lifts the aroma into something bright and expressive. This interplay of fragrance and body echoes the sensory-forward style of Sarnies Café Sukhumvit, where bold flavours often shape the entire experience.

Zanzibar Clove Coffee is typically made in a pot over low flame, with coffee and whole cloves steeped together until the fragrance expands and settles into the liquid. It is simple to prepare yet rich in cultural memory. The attentiveness required in brewing resembles the precision found at Ogawa Coffee, where heat and timing define the clarity of each cup.

This coffee invites slow sipping. The first taste is warm and slightly spicy. The roast rises through the middle of the palate. The finish blooms with clove’s sweet perfume. It is a drink shaped by the rhythms of an island, best enjoyed in quiet mornings or late afternoons when the sunlight softens and the breeze carries the scent of the sea.

Spice drifting.
Dark roast warming.
A cup with the calm of the coast.

Ingredients

For two servings:

  • 2 tablespoons medium or dark roasted ground coffee

  • 1 cup water (240 ml)

  • 2 whole cloves (Zanzibari cloves are strongest, so use sparingly)

  • Optional:

    • 1 to 2 teaspoons sugar

    • A small piece of cinnamon

    • A strip of dried orange peel

Equipment Needed

Essential

  • Small pot or saucepan

    • Allows the coffee and cloves to simmer evenly.

  • Fine-mesh strainer

    • Ensures clove fragments do not overpower the texture.

Optional

  • Mortar and pestle

    • Helps bruise cloves lightly to release more aroma.

  • Manual coffee grinder

    • Offers full control over grind size and freshness.

Why These Tools Matter

  • Whole cloves release essential oils slowly, so simmering in a wide-bottomed pot enhances infusion.

  • A strainer keeps the cup smooth while maintaining the fragrance of the spice.

  • Freshly ground coffee delivers sharper contrast against the clove sweetness.

Method

1. Prepare the Cloves

Lightly bruise the whole cloves with a mortar and pestle.
Do not crush them fully. Light bruising encourages a softer fragrance.

2. Heat the Water

Add 1 cup of water to the pot and begin warming it over medium low heat.
This builds a gentle base for the spices.

3. Add Cloves and Optional Spices

Add the bruised cloves.
If using cinnamon or dried orange peel, add them now for a rounder aromatic profile.
Let the mixture warm for 1 minute.

4. Add the Ground Coffee

Stir in the ground coffee.
Keep heat steady so the brew simmers rather than boils.

5. Simmer Slowly

Simmer for 3 to 5 minutes.
The liquid should deepen in colour and develop a soft surface sheen.
Stir once halfway through to prevent settling.

6. Sweeten (Optional)

Add sugar to taste.
Sugar highlights the warmth of the clove and stabilises the spice notes.

7. Rest and Strain

Remove from heat and let the coffee rest for 30 to 60 seconds.
Strain gently through a fine mesh to remove grounds and spices.

8. Serve Warm

Pour into small or medium cups.
Enjoy while the spice aroma is still rising from the surface.

Notes

Further Reading and Related Classics

Nicholas lin

I own Restaurants. I enjoy Photography. I make Videos. I am a Hungry Asian

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