I am glad to see how-tos that explore alternatives to "high tech" coffee making - providing both an economic alternative, and a different cultural/historical perspective.
When I visited Turkey about 15 years ago, I don't remember having Turkish coffee - apple tea seemed to be what was always available. Fantastic country to visit - I will have to go back to try the coffee.
"Give me a rocks on the rocks - and put it in a dirty glass" - Cary Granite
A few notes re: things I uncovered when first attempting Greek coffee. The Greeks make sure the foam tops off each cup instead of stirring or avoiding it. In fact, the host(ess) is considered a failure if there is no foam. Also, served with each cup of coffee is a large glass of ice water to drink between coffee sips. I find that a welcome addition as it clears out any "mud" from the coffee sip and cleanses the palate to fully enjoy the next sip.
"Give a man fresh-roasted coffee and he'll drink like a king for a day. Teach a man to roast and he will drink like a king for a lifetime."
Enkerli Senior Member Joined: 1 Aug 2004 Posts: 722 Location: Montreal, Qc Expertise: I love coffee
Espresso: (At cafés, not at home) Grinder: Hario hand grinders Vac Pot: (Moka Pot) Bialetti Brikka Drip: Steep and release pour-over Roaster: iRoast-2
Posted Wed Nov 16, 2005, 7:37am Subject: Effects of Boil?
Nice presentation and potentially rather useful. It'd be nice to have pictures of the two versions, one with foam and one without. The big obvious question is, why is it ok to boil the coffee? What makes it different? How's the chemical process any different? Had Turkish coffee a few times and it was in fact quite good, but it's hard for us to understand why it works.
By the way, there's a typo in “attion” for “attention”...
How timely! Since I love ethnic cooking, I am planning a Middle-Eastern dinner night for visiting family members over Christmas! I picked up an Ibrik a few months ago and was thinking of brewing some Turkish coffee to go with the Baklava for dessert!
Couple of questions for anyone...
Is any particular kind of bean and roast better suited to Turkish coffee or can I make it with any of my roasts?
If I want to add some of the spices, any suggestions on amounts/ratio?
Brewing Turkish/Greek/Arabic style is easy and tasty. I am getting positive results using many different types of single origin Arabica beans and blends as long as they are of good quality and freshly roasted. I enjoy my cup without sugar. I do sometimes add fennel seeds or cardamon to the brew. I use either 1 or 2 cardamon pods or a pinch of fennel seeds and crush them in a mortar or add them whole. Always pre-heat the cups before serving.
Middle-Easterners, such as my mom, are able to read fortunes in your cup. Once you are done drinking the contents of your cup, she has you swirl around the sediments and liquid left at the bottom until everyting is dry. This creates patterns on the side walls and bottom that she then uses to predict your future. Kinda looks like this:
Another great article, and quite timely! I've been enjoying french press coffee while I save up for an espresso machine. Also, with the holidays just around the corner, it's nice to see an economical and traditional way to enjoy coffee. I think I can spring for an ibrik without denting my espresso fund too badly. :)
A few years ago, I had Turkish coffee in an authentic Greek restaurant in Dallas. It was the only kind of coffee they served there. I had no idea it had actual coffee grounds in the cup...so I got a nice surprise when I tilted it back!
The thing I noticed different from the article and posts above (nice picture, asoueidy!) is that the bottom 1/4 of my cup was solid coffee grounds. I assumed it was intentional, because everything we ate/drink at this restaurant was fabulous - they had great attention to detail. Maybe that's just the way they liked it there?
Also, the cup I had was about 1 1/2 times as big as a demitasse, but still quite a bit smaller than a regular coffee cup. It was sort of an in-between size.
"If your mom were a collection class, her insert method would be public."
Thought Turkish coffee had to have sugar in order to get good stable foam. My ibrik cost me all of a dollar at a garage sale. Though I've most often had Greek coffee in those green-striped white restaurant supply house demitasses (as opposed to espresso cups), in Arabic restaurants here and on the West Bank I've had it served mostly in tiny, handle-less cups hardly bigger than thimbles.
Sandy www.sandyandina.com ------------------- Life's too short to drink lousy coffee, play crummy guitars and write with ballpoint pens.
I am getting positive results using many different types of single origin Arabica beans and blends as long as they are of good quality and freshly roasted. I enjoy my cup without sugar. I do sometimes add fennel seeds or cardamon to the brew. I use either 1 or 2 cardamon pods or a pinch of fennel seeds and crush them in a mortar or add them whole. Always pre-heat the cups before serving.
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