Turkish coffee... lots of fun!

French Press, Vac Pot, Drip or any other - air your views and results

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Postby CK » Sun Apr 16, 2006 11:47 pm

Brazil is the origin usually used.
The generic Santos.
Some of the Balkan countries enjoy the 'Rioy' Minas.
Personally i love it as it was prepared originally.. Ethiopian Harar or a Yemen.
The Dry Process gives it the ample crema or the 'kaimaki' .
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Postby Joey » Fri May 26, 2006 8:55 pm

In case I overlooked it and someone already wrote that - sorry - but to get the nice thick "crema" you should use 2 overfilled teaspoons of ground coffee for one cup (single chesve) and most of all COLD WATER as then the coffee has a longer time of soaking and expanding well.
"Latte" is french for "you've paid too much for your coffee"
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Postby blackice » Fri Jun 02, 2006 8:28 pm

Lately I've been enjoying a high quality Brazil Rio coffee, roasted at Vienna level, as turkish/greek coffee. It's delicious. Adding a little Ethiopian coffee gives a distinct flavour.
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