Hi CraigA how are you? Long time no see =) Though I had the feeling when I was starting this topic, I'd see your Turkish Coffee collection "one more" time ;)
Seriously.. how many more times we'll see those???
Okaay! I was not serious :D Lovely collection ;)
Sadly reporting; this or that way you'll have to go on with what you have. Cos as far as I know, these machines above (the ones I posted), none for outside of Turkish market. Just maaaaybe that Arcelik one can be found in some european countries under the brand name Beko. But for the rest of it I don't think so =)
As you mentioned already just a little "info" about what's going on with Turkish Coffee Machine market and modern brewing styles.
Turkish Coffee is STILL 75% of whole coffee sold/consumed in Turkey per year (eh.. naturally Turkish Coffee equipments rules 75% of whole coffee market)
So practically these companies have 55 million (the ones living in Turkey only) ready customers who know what Turkish Coffee is, and how it should be brewed. Now can you imagine if they were to move to English speaking market.. how much customer support they would have to give for 1 piece of machine! Not everyone is a coffee geek! lol
And Arcelik? well they already have another brand with similar products for English, French, German, Russian etc. speaking market. Which is Beko ;)
Thanks for more Turkish coffee information! I can never get enough of your guidance, especially, traditional issues. Also, to a lesser degree, the modern adaptations that exist, too!
Apart from my interest in the traditional shapes of cezves and their spouts and handles, I enjoy the artistic engravings on these items. Is there more cultural meaning to the art work of the cezve decorations? What are your preferences in the decorative aspects of cezves?
And, what about these matters in regard to traditional grinders? I realize you’ve said you’d cover grinders when you had the time and I remember that you’ve dealt with certain mechanical items of grinders before.
What are the traditional preferences for coffee beans and the roast profiles used? I hear a lot about the, "spices" used in Turkish coffee preparation, but I seem to remember you prefer usually not to use spices. Anything about spices would be appreciated.
Anything significant concerning the, boiled vs. non-boiled, brewing traditions other than the bitter boiled brew often used after a heavy meat meal?
Any further information in these matters, should you have the time and inclination, amid your busy schedule, would be highly appreciated!
Thanks, love, for all you've contributed, previously!
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