Nepali coffee and how to prepare it

I’ve just imported some espresso coffee making things from China. I still don’t really know what to call them. I say “Coffee pot” but they also go by macchinetta, caffettiera or moka pot. I heard that every home in Italy has one of these in its kitchen, though some of these will now be packed away now that electric espresso machines have become so affordable. Still, such a coffee pot is probably the cheapest, simplest way to make good coffee at home. If more people can make good coffee at home, won’t the home market grow just a little bit more benefiting farmers in rural Nepal? So this is the attempt to add a little caffeine boost to the wider public in Kathmandu and beyond.

This mission started in Langtang after 10 days of Nescafé in a country with some pretty good coffee being produced. In these trekking areas all lodges have to have fixed menus and fixed prices set by the local tourism committee. While it stifles culinary-creativity somewhat, it stops price wars and thus tries to focus the lodge owners minds on keeping the lodge looking tidy and its bedrooms clean.

Still, with competition rampant, it was hard for lodges or tea-shops to differentiate themselves from the next one along the path, or rather, the one big fancy one that all the guides assumed their clients would want to go to. Perhaps a bit of real, freshly prepared coffee would be enough to attract people to a smaller, less conspicuous (and less successful) lodge?

This has not been proven yet as it took around 8 months from placing the order to getting them to Kathmandu. In the coming months, some good Nepali coffee should make its way up to Langtang. Let’s see how the tourists like it.