Tell us about the latest beans you've discovered and blends you've tried
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by icke » Wed Aug 15, 2007 10:40 am
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
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by Bertie_Doe » Wed Aug 15, 2007 10:56 am
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
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by icke » Wed Aug 15, 2007 10:58 am
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
Last edited by
icke on Wed Aug 15, 2007 3:02 pm, edited 1 time in total.
Black KvdW Speedster / Arrarex Caravel / Elektra Nino / Vario / Huky 500 / and a bunch of less frequently used things...
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by bruceb » Wed Aug 15, 2007 11:03 am
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.
Three Francesconi (CMA) espresso machines - Rossi, San Marco, LaCimbali, Faema and 2 Mazzer Major grinders- CoffeeTech Maggionlino, Hottop, Alpenröst and HW Precision roasters. I decided I needed a bit of a change so I roasted some Monsooned Malabar. That was a change!
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by Bertie_Doe » Wed Aug 15, 2007 1:48 pm
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
Isomacs Zaffiro and SuperGiada
Hottop and Precision roasters
ECM/Pasquini K2 and Aerolatte grinders
Dental vibrator
dbl/16g/44ml
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by GeorgeW » Wed Aug 15, 2007 5:32 pm
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.
Super Jolly
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by ivdp » Tue Aug 28, 2007 8:23 am
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
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by CakeBoy » Tue Aug 28, 2007 9:55 am
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by Aadje » Tue Aug 28, 2007 1:31 pm
hmmm days with a 'y' in the name . . . that's tough one
Bits 'n' pieces . . .
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by icke » Tue Aug 28, 2007 2:07 pm
Black KvdW Speedster / Arrarex Caravel / Elektra Nino / Vario / Huky 500 / and a bunch of less frequently used things...
LMWDP #386
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by ivdp » Wed Aug 29, 2007 2:21 pm
Yesterday??
KvdW Idro - M K30
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by Aadje » Wed Aug 29, 2007 4:19 pm
newyearseve?
Bits 'n' pieces . . .
This week I am mainly saying hello to old friends
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by Bertie_Doe » Wed Aug 29, 2007 10:12 pm
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
Isomacs Zaffiro and SuperGiada
Hottop and Precision roasters
ECM/Pasquini K2 and Aerolatte grinders
Dental vibrator
dbl/16g/44ml
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by ivdp » Fri Aug 31, 2007 2:28 pm
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
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by Verbum » Tue Apr 01, 2008 10:40 am
[/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
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