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Discussions > Coffee > Machines > turkish COffee  
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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,,

sincerely

kim
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calblacksmith
Moderator
calblacksmith
Joined: 25 Nov 2007
Posts: 7,745
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!
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jpender
Senior Member
jpender
Joined: 11 Jul 2011
Posts: 699
Location: California
Expertise: I like coffee

Grinder: OE LIDO
Vac Pot: S/S Moka Pot
Drip: Aeropress
Posted Wed May 14, 2014, 2:39pm
Subject: Re: turkish COffee
 

I don't know anything about it but have read a little. Maybe you've already seen these?

Mark Prince says to boil FOUR times:
"Brewing Turkish Coffee"

This guy say to NEVER boil, that it froths at about 70C:
Click Here (www.turkishcoffeeworld.com)

The guy who started this thread says to "boil" but when pressed he says it isn't really boiling.
He says: "definitely NO boil":
Click Here (www.home-barista.com)

Good luck!
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kkaiser
Senior Member


Joined: 14 May 2014
Posts: 2
Location: Mississippi
Expertise: Just starting

Posted Wed May 14, 2014, 3:43pm
Subject: Re: turkish COffee
 

yes, boiling burns it from what i understand, but that was the only term i could come up with..
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frcn
Senior Member
frcn
Joined: 23 Dec 2001
Posts: 3,394
Location: Northern California
Expertise: Professional

Espresso: Vibiemme Domobar Double
Grinder: Mazzer Kony, Baratza...
Vac Pot: Hario, 2 Cory pots, 1 Cory...
Drip: Behmor Brazen, Bunn A10 mod...
Roaster: computer controlled Hottop,...
Posted Wed May 14, 2014, 9:33pm
Subject: Re: turkish COffee
 

This guy (me) like THIS device (link to review on my website). It is the Beko Turkish coffee maker.

 
Visit My Website
www.EspressoMyEspresso.com
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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.
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Stuntgibbon
Senior Member


Joined: 10 May 2014
Posts: 16
Expertise: I live coffee

Posted Wed May 14, 2014, 11:08pm
Subject: Re: turkish COffee
 

Maybe I should try it again. The few times I've had it, it kinda tasted like a sugary ash tray. Maybe wasn't prepared correctly. But feels like I'm due for another try.
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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 Thu May 15, 2014, 5:53am
Subject: Re: turkish COffee
 

Stuntgibbon Said:

Maybe I should try it again. The few times I've had it, it kinda tasted like a sugary ash tray. Maybe wasn't prepared correctly. But feels like I'm due for another try.

Posted May 14, 2014 link

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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