Too Much Coffee

cumberpach wrote:"..... the coffee is usually a reddish-brown shade, not dark at all."

would that convert roughly into: drop after 1st crack has finished?

cheers,
o

icke wrote:

cumberpach wrote:"..... the coffee is usually a reddish-brown shade, not dark at all."

would that convert roughly into: drop after 1st crack has finished?

cheers,
o

Hmmm, you've only got 1 kilo of the Turkish greens, which is 2 roasts on your Hottie. Hopefully one of the others can give a lead on that one. Good luck.

QC

well, it's more like 4 roasts but still not too much room for experiments...

do you throw 500g into your hottie actually?

edit: typo correction

I cannot get reasonable times with my HotTop if I use any more than 225g batches.

For Turkish coffee I would roast just until 1st crack ends, however that also depends on the bean. For a Brazilian or Columbian that would work fine.

icke wrote:well, it's more like 4 roasts but still not too much room for experiments...

do you through 500g into your hottie actually?

Sorry, brain's not engaged. I roast between 225g and 250g. With the Turkish, I think you'll need plenty of sweetner.

QC

bruceb wrote:I cannot get reasonable times with my HotTop if I use any more than 225g batches.

I find that with 225g I finish at around 17 mins. With 250g this stretches to 18+. I think that those roasts finishing around 17 mins are probably superior.

Hmmm, you've only got 1 kilo of the Turkish greens, which is 2 roasts on your Hottie. Hopefully one of the others can give a lead on that one. Good luck.

QC[/quote]

Tell me more, I did'nt know that Turkey grew coffee!

For the Turkish method you use use any bean you fancy though.

Ivo

Really?! So it doesn't come from special bushes grown on the banks of the Bosphoros, the cherries of which are ingested by small unnamed rodents (though rumour has it that one is known as 'Frank') that appear only at night on days with a 'y' in the name, who subsequently pass the beans through their sandpaper like bottom, thus forming the powder-like coffee that we all know today? Bugger, another well known coffee myth bites the dust

hmmm days with a 'y' in the name . . . that's tough one

Aadje wrote:hmmm days with a 'y' in the name . . . that's tough one

uhhmmm, perhaps 'today' ??

Yesterday??

newyearseve?

cumberpach wrote:Hmmm, you've only got 1 kilo of the Turkish greens, which is 2 roasts on your Hottie. Hopefully one of the others can give a lead on that one. Good luck.
QC

idvp wrote:Tell me more, I did'nt know that Turkey grew coffee!

For the Turkish method you use use any bean you fancy though.

Ivo

I can't tell you more Ivo. I can only cut and paste my comment on the previous page of this thread. QC

cumberpach wrote:
"The only real difficulty is obtaining the right blend ....... distinctive taste due primarily to rio-y flavoured Brazilian beans which are usually blended with Ethiopian ones."

QC

Obtaining the right blend is impossible as long as people have different tastes.
"Turkish coffee" is a method of preparing coffee, like espresso is.

The use of Rio coffee in the Southern Mediteranion countries is more a question of poor buying power than a strong liking for the coffee (Rio Minas was and is very cheap). If you drink it long enough and use enough sugar one might get used to it. Once a roasters establishes a blend he will continue and tell you: we need Rio Minas . .
More sophisticated roasters will blend Rio/Minas with Ethiopians, some will use pure Ethiopians.
Or other coffees . . !

Ivo

[/quote]

Tell me more, I did'nt know that Turkey grew coffee!

[/quote]

Turkey doesn't grow coffee. It's an old and traditional way of brewing coffee from the ottoman empire.

1- You should grind very well that coffee becomes powder.
2- There are many methods for brewing turkish coffee.But you should not brew much and 'burn' the coffee. Brew until it is very close to boil out.
3- Turkish coffee is brewed in 'ibrik' or 'cezve'.

Erhan