Demitasse Dakar

Bring water to a rapid boil in a kettle or pot, ensuring it reaches a rolling boil.

While water heats, crack the egg into a small bowl and beat it lightly with a fork until well combined.

Once water reaches a rolling boil, carefully pour a small amount (about ¼ cup) of the boiling water directly over the coffee grounds to bloom them for 30 seconds, allowing the coffee to fully wet.

Pour the beaten egg into the remaining hot water, stirring constantly to distribute it evenly throughout the liquid; this creates a lighter, foamy texture characteristic of Senegalese coffee.

Slowly pour the hot egg-water mixture over the bloomed coffee grounds, allowing it to drip through naturally or pouring gently to control the infusion.

Allow the mixture to settle for 1–2 minutes, then carefully pour the finished coffee into small demitasse cups, leaving the grounds behind in the pot.

Serve immediately while hot in traditional small cups, enjoying the smooth, velvety crema created by the egg.