kkaiser Senior Member Joined: 14 May 2014 Posts: 2 Location: Mississippi Expertise: Just starting
Posted Wed May 14, 2014, 12:04pm Subject: turkish COffee
I hv graduated up to turkish coffee from espresso after 20+years of swilling the stuff.. i just am having a hard time liking the expressso anymore, i change brands, etc, so i tried th turkish, definitely different, i like the cardamon spice addition.
i have read and read and read,, and there are about as many ways to brew as there are coffees.. there is the put the coffee in and stir before you heat, there is the put the water and sugar and spice in first, then cap the water with coffee but don't stir until you do the three boil process, theres the built he water and sugar an spice first, then add the coffee, stir, then do the 3 boil process,,
so, i guess its like picking a wine, but which is the correct one...or is there a correct one,,
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 7,726 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Vene. A1, La Cimbali M32 Grinder: Azkoyen Capriccio, Major Vac Pot: 40s era Silex Drip: Msl. Com. brewers Roaster: gave it a try, decided no
Posted Wed May 14, 2014, 1:18pm Subject: Re: turkish COffee
Welcome to the board. I think it is not so much a graduation but rather just a changing of taste preferences, it happens! There are LOTS of ways to brew coffee from Turkish to crushing the beans with the butt of a rifle and putting the bean fragments in a pot of water and boiling them over a camp fire.
I have not made Turkish but many here have, I suspect that there are several ways to do it but I have always heard of boiling 3 times etc.
In real life, my name is Wayne P. Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!
Feed the newbs, starve the trolls and above all enjoy what you drink!
Gdcigars Senior Member Joined: 14 May 2014 Posts: 5 Location: Detroit Expertise: I love coffee
Espresso: Beko Grinder: Zassenhaus Roaster: West Bend Poppery II
Posted Wed May 14, 2014, 10:35pm Subject: Re: turkish COffee
Beko rocks! I've been using a dzezve all my life and now it's a decorative piece, seriously. A bit pricey but the time it saves making a cup is priceless (I have a very demanding 5 yr old). Creme is perfect every time. I still use my zassenhaus hand grinder (instead of hand-cranking, my DeWalt does the work).
I alternate between Ethiopian Sidamo and Brazilian beans (city roast) due to their low acidity. I'd like to hear some recommendations though. Thanks in advance. Greg.
My recipe preference: two heaping tsp coffee, 1/4 tsp organic sugar, 2 cups (demitasse) of room temp distilled water. Serves two, but both are for me.
Also wait 5-10min to drink. This will allow the grinds to settle to the bottom, creating the mud. Also during this wait period, the mud and creme (top) create a micro environment (similar to a Dutch oven effect) to allow a final brew phase. Finally, sip slowly.
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