Posted Sat Jun 18, 2011, 3:37pm Subject: Re: Brewing Turkish Coffee
cjs33139 Said:
CraigA, From my research on Turkish Coffee sites I have found, maintained by actual Turks or those of Middle Eastern descent, their coffee takes a few minutes to prepare, maybe even 5 minutes, so how can yours only take 15 to 30 seconds?
I'm not starting the timing from the start with cold water in the Ibrik & coffee up to the time the water starts to 'roll' at the narrow necked part of the Ibrik. I'm starting with fresh cold water & heating to the 'rolling' point (208 - 210°F Ibrik's brew temp), then adding my coffee.
I then do the traditional 3 rise ups & that's the part that takes 15 - 30 seconds. A standard shot on my Silvia takes 20 - 25 seconds & with that degree of coffee fineness, the Rocky was at an 8 setting. For the Turkish coffee the Rocky was about 2 notches above the zero point & I suppose twice as fine hence the shorter contact/brew time with the water. When I pour over the bloom & coffee, I stop short (the hold back liquid below the tapered neck) to try & keep as much of the expended coffee back as possible.
It seems to work for me, & I like the end result. {;-)
I don't know what the sandbox maker is called, specifically. It is very effective though. It turns out a beautiful coffee. Here's a greek site selling these machines. Other commercial sites just call them electric coffee makers. The things sticking out from the pots in this photo are a little sort of whisk that is more effective than a spoon, for those inclined to stir their coffee in the process.
I had an Israeli mechanic who made exquisite coffee with his blowtorch. I remember trying to make it on a hot plate while waiting to pitch a story idea at long-defunct Turner Animation, with mediocre results. Best cup of coffee I ever had anywhere was a cup of Turkish at a Mediterranean restaurant in the Beverly Center back when the place mattered. They served it with a strip of lemon peel and it was nirvana in a cup.
victoriab17 Senior Member Joined: 3 Feb 2013 Posts: 1 Location: LAKELAND Expertise: Just starting
Posted Sun Feb 3, 2013, 9:27am Subject: Re: Brewing Turkish Coffee
I have a question about the brewing process. I'm no coffee expert, I'm just looking into this as a present for my boyfriend who is a coffee enthusiast. So it's kind of expensive to buy the grinder and the ibrik, so I was just wondering if there was any way to brew without the ibrik? Or does that just ruin it?
kafes Senior Member Joined: 7 Jul 2011 Posts: 3 Location: CALGARY Expertise: I love coffee
Posted Sun Feb 3, 2013, 12:20pm Subject: Re: Brewing Turkish Coffee
victoriab17 Said:
I have a question about the brewing process. I'm no coffee expert, I'm just looking into this as a present for my boyfriend who is a coffee enthusiast. So it's kind of expensive to buy the grinder and the ibrik, so I was just wondering if there was any way to brew without the ibrik? Or does that just ruin it?
The briki/ibrik is pretty important. The sloped sides of the pot work to help create the little layer of foam on the top. The greeks call that the kaïmaki, and it's considered a must-have for a proper coffee. The narrowness allows the coffee to rise, indicating its readiness, without making the coffee reach a full boil. There are small, stainless steel versions of the ibriks which are cheap and should be relatively easy to find. Most turkish, greek, or middle eastern grocers probably have them. Amazon sells small ones online as cheap as about $7.
The grinder is not necessary, given that good coffee can be easily purchased, and it's already perfectly ground. Stylistically, there are some differences. Greek stuff tends to be a light roast; mild, but rich and nutty. Some of the more common brands are Bravo and Loumidis. Turkish and lebanese style seems to lean towards a very dark roast; also quite delicious. Often, the lebanese coffee contains cardamon, so check the package to know whether you're buying it with or without cardamon.
I've seen coffees made at lebanese restaurants, and they sometimes use a slightly different process. They will put the sugar and water in the briki, heating it until it's starts to steam, and then they will add the coffee. It rises shortly after, and produces a milder flavour than if the coffee is in from the start. I have to say that I prefer this method when using a darker roast from Lebanon or Turkey.
Most importantly, do not allow the coffee to reach a full boil. It should rise in the briki, and then be removed from the heat promptly. If it boils, the flavour will be ruined, and the grounds will not settle properly to the bottom of the cup when served.
Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post
Forum Rules: No profanity, illegal acts or personal attacks will be tolerated in these discussion boards. No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum. No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum. Who Can Read The Forum? Anyone can read posts in these discussion boards. Who Can Post New Topics? Any registered CoffeeGeek member can post new topics. Who Can Post Replies? Any registered CoffeeGeek member can post replies. Can Photos be posted? Anyone can post photos in their new topics or replies. Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts. Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.
= No New Posts since last visit 