Turkish coffee... lots of fun!

[Terje]

Got myself a small ibrik the other day. It makes about 4 to 5 cups of turkish coffee. Depending on what beans and what roast you use it can taste really great. Again, Yirgacheffe works fine while the more bitter brazilian beans I have aren't such a great choice.

Wonder how it will taste with Kona... should try it this afternoon...

[Bertie_Doe]

I read that there is quite a ritual to the brewing, almost to the boil 3 times ?

while the more bitter brazilian beans

Traditionally bitter - hence the custom of cardomom, cinnamon and lots of sugar.
Quentin

[Terje]

This was great with Kona beans too. Possibly the best way to use those beans, which I have started to find a bit boring myself.

[Bertie_Doe]

Kona has a very destinctive taste, I don't know how you would describe it - but I know I don't like it. A few years ago I got some from a franchise roaster and they roasted it too light. Now that I'm roasting, I may try it again one day.
I also have a brass Turkish hand mill http://www.turkishgiftbazaar.com/grinde ... coffee.htm it looks rather ornate, but it used to choke my old Krups Novo. I may have damaged it, trying to adjust courser. It's about 10 times slower than the Zass. I won't part with it, as it looks quite nice on the shelf.
Q.C.

[Terje]

It's about 10 times slower than the Zass.

Then what's the point? That's my only problem with turksih coffee at home, the grinding. It takes forever!

[espressomattic]

My salter handles a turkish grind just fine (excuse the pun), am currently drinking a 4 continent blend with monsooned malabar robusta as turkish....very smooth and no sugar needed. I boil it twice and pour...lovely!

[blackice]

We Greeks dring a lot of Greek coffee!!!!!!!!!!!!!!!! aka turkish LOL (it was the first method of brewing coffee)

So one blend would be good quality Brazil, a little Harrar (or sth similar), and very little Robusta as espressomatic said. If you can find premium quality Robusta from Uganda or India use it. Roast this blend as dark as you like.

Measure water and heat a little. Then add coffee grind for turkish(/greek/whatever) and sugar and stir for a while. You can boil it as many times as you like but twice as espressomatic said is a good time.

You'll find very good greek coffee blends in Greece!!! LOL!!!


PS
Is there anybody in this forum from Greece?

[Joris]

Is there anybody in this forum from Greece?

obviously you are

[blackice]

Wow! You are so observant!

[Aadje]

We dutch are allways sharp

[ivdp]

I read that there is quite a ritual to the brewing, almost to the boil 3 times ?

while the more bitter brazilian beans

Traditionally bitter - hence the custom of cardomom, cinnamon and lots of sugar.
Quentin

The ritual is not very complicated, have a look here: http://www.gebrand.nl/Turksekoffie_eng.htm

Bitterness is fully dependend on beans and roast colour.

Ivo

[espressomattic]

Will try that tomorrow, I have a Brazillian/Gautamalan/Yirg/Moon Robusta to go in.

Whilst the taste is stronger, with fresh coffe it can hardly be called bitter in the true sense of the word.

[akallio]

My salter handles a turkish grind just fine (excuse the pun), am currently drinking a 4 continent blend with monsooned malabar robusta as turkish....very smooth and no sugar needed. I boil it twice and pour...lovely!

Do you people manage to get proper crema/froth/whatever in your turkish? My experience is that when crema starts to build up, it begins to boil and disappears...

[espressomattic]

Nothing like Espresso, you occassionally get a 'scum', but most times nothing. Iused to, but these days I don't.

[ivdp]

My salter handles a turkish grind just fine (excuse the pun), am currently drinking a 4 continent blend with monsooned malabar robusta as turkish....very smooth and no sugar needed. I boil it twice and pour...lovely!

Do you people manage to get proper crema/froth/whatever in your turkish? My experience is that when crema starts to build up, it begins to boil and disappears...

Maybe not like espresso but stil . . .