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Bezzera

Author Topic: Greek / Turkish Coffee  (Read 17376 times)

Koffee Kosmo

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Greek / Turkish Coffee
« Reply #25 on: 21/03/2013, 09:38 AM »
Just came across this story on the Internet
Remember the  expression
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hiphipharrar

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« Reply #26 on: 21/03/2013, 10:27 AM »
We know where your allegiances lie KK   :)

Perhaps the article was sponsored by the Ikaria Tourist Bureau ???
 
But also keep this in mind:


Koffee Kosmo

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Greek / Turkish Coffee
« Reply #27 on: 21/03/2013, 11:01 AM »
Because this a coffee forum
I like to believe that there is some measure of validity to the beneficial effects of coffee  :thumb:

KK
Bezzera Strega Lever: Mazzer Robur conical grinder Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster:

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Koffee Kosmo

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Greek / Turkish Coffee
« Reply #28 on: 21/03/2013, 12:35 PM »
I posted this my personal  method of brewing on the US Homeroasters Forum and forgot about posting it here
Some research was made on the net for the historical additions

This is a guide to Greek / Turkish Coffee
I wrote it from experience and some extra & helpful information from others & even some from internet research
Hope you find it informative

About Greek/Turkish Coffee:

Equipment

The necessary equipment to prepare Greek/Turkish coffee consists of a narrow-topped small boiling pot called an ibrik, cezve, dzezva, xhezve or br
Bezzera Strega Lever: Mazzer Robur conical grinder Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster:

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Lacehim

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Greek / Turkish Coffee
« Reply #29 on: 21/03/2013, 04:26 PM »
Thanks KK, you've just motivated me to clean mine ibrik (wife bought it from a market) and try this. :)

Any chance of a photo or 2 off your ibrik's or a coffee brewed in one?  Sometimes a photo helps so that you can compare your results with others. :)

Koffee Kosmo

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« Reply #30 on: 06/06/2013, 10:29 AM »
Thanks KK, you've just motivated me to clean mine ibrik (wife bought it from a market) and try this. :)

Any chance of a photo or 2 off your ibrik's or a coffee brewed in one?  Sometimes a photo helps so that you can compare your results with others. :)

Is the passion and motivation still there ?

Photo of my Brikis

[attach=1]

KK
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Naki^chap

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« Reply #31 on: 31/01/2014, 12:01 AM »
I am loving this style of brewing, tried it for the first time this week
Using my birko and some Colombian Bachue ground to flour like powder with the preciso
Brewed using KK,s tips I,ve had some really good coffee,
1 large heaped teaspoon of coffee to 1cup 90ml of water ratio,

Next to find an ibrik I think.
Rancilio S26 , La peppina , siphon , CCD , Moka pot , Ibrik ,
Compak K10 WBC , Pharos#480 , Baratza preciso , Corretto.

Koffee Kosmo

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« Reply #32 on: 31/01/2014, 12:10 AM »
I am loving this style of brewing, tried it for the first time this week
Using my birko and some Colombian Bachue ground to flour like powder with the preciso
Brewed using KK,s tips I,ve had some really good coffee,
1 large heaped teaspoon of coffee to 1cup 90ml of water ratio,

Next to find an ibrik I think.

Fantastic
I have found another convert
An Ibrik can be sourced in Greek or Middle East delicatessens

KK
Bezzera Strega Lever: Mazzer Robur conical grinder Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster:

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hiphipharrar

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« Reply #33 on: 31/01/2014, 09:10 AM »
Next to find an ibrik I think.

Gees, is there no market that Apple doesn't want to extend its reach to?

admin

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« Reply #34 on: 12/09/2014, 09:19 AM »
thought I'd resurrect this thread, given the sequence of posts on the subject under the 'Welcome' thread for Ryan

Koffee Kosmo

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« Reply #35 on: 12/09/2014, 09:54 AM »
The main reason for sugar is due to the powdered coffee grounds that remain in the cup
The method tends to make a strong tasting coffee and the sugar balances it out

It's your taste buds that have the final say 

KK
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MJ74

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« Reply #36 on: 20/07/2018, 02:38 AM »
I'm going to zombie this thread as it doesn't make much sense to start a fresh one.

After reading this thread and shortly after being prompted by KK to give Turkish coffee a try in my intro thread, I decided to buy a set of Çesve and give it a go.

Of course I didn't make the perfect brew with my first couple of tries but close enough to be very impressed by this art of coffee making. A espresso type double shot with a rich and flavourful body.

I used a ratio of 1:10 and only added a smidgen sugar, I like only the tiniest amount of sugar and then only sometimes.

I used beans from New Guinea a bit darker roasted than recommended but that was all I had.

As I said the result was a very very enjoyable version of coffee. I don't want to get too carried away but I enjoyed this style far more than any espresso that I've had. 

Koffee Kosmo

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« Reply #37 on: 20/07/2018, 09:26 AM »
Good to hear that with a little practice you have made a decent coffee  :thumb:

Take note that the roast for this style of coffee is normally roasted to just before 2 nd crack as it needs to endure boiling

KK
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Blog - http://koffeekosmo.blogspot.com

MJ74

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« Reply #38 on: 20/07/2018, 05:36 PM »
You boil yours?

All the instruction I read and saw said to avoid boiling

Koffee Kosmo

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« Reply #39 on: 20/07/2018, 09:22 PM »
You boil yours?

All the instruction I read and saw said to avoid boiling

On post 4 in the instructions I wrote this

Place on heat and bring it up to " almost boil" and you can swirl not stir the liquid if required
You will see the crema almost boiling over so you need to pre-empt the rise and raise the Briki from the heat
Once the crema falls back down - place the Briki on the heat again
Repeat again bring to boil and raise off the heat

And I stand by that because that’s how we have made it for as long as I can remember

KK
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Blog - http://koffeekosmo.blogspot.com

MJ74

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« Reply #40 on: 21/07/2018, 01:19 AM »
Thanks for the reply KK. Yes, this I read and also 99% of all other tutorials advise that boiling is to be avoided at all cost.

Quote from: Koffee Kosmo
On post 4 in the instructions I wrote this

Place on heat and bring it up to " almost boil" and you can swirl not stir the liquid if required

The reason I asked if you boiled yours was because of this advice in your previous reply.


Take note that the roast for this style of coffee is normally roasted to just before 2 nd crack as it needs to endure boiling

KK

Not to worry, obviously a small confusion. Needless to say, I have not been boiling the coffee.

This write up, talking about heat management and extraction points in relation to Turkish coffee, was quite interesting.
https://coffee.stackexchange.com/questions/2384/triple-heating-of-the-turkish-coffee

Koffee Kosmo

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« Reply #41 on: 21/07/2018, 08:46 AM »
To avoid confusion
Let’s just say that the coffee crema rises at a specific heat point
And the visual description is just like boiling ( very similar to milk when heated on a stovetop - it will form a crema and rise like a mushroom )

The crema mushroom is the que to lift the ibrik off the heat and back on the heat when it blends back with the liquid

The water itself is still a few degrees off boiling point
Hope that helps

KK
Bezzera Strega Lever: Mazzer Robur conical grinder Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster:

Blog - http://koffeekosmo.blogspot.com

MJ74

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« Reply #42 on: 03/08/2018, 09:54 PM »
I have been enjoying the Turk coffee for the last couple of weeks. I wasn't a massive fan of the grounds in the bottom of the cup though.

I googled whether people filter their Turkish coffee and was surprised not to find any instances of people doing it. The general internet opinion stated that the grounds were preferred in the cup to either create mouthfeel/body or to keep extracting in the cup.

I found both these reasons nonsensical as the brew is to be sipped after letting the grounds settle therefore having the mouthfeel similar to French press or micromesh ss Pour over filters. Secondly I couldn't see the extraction continuing on either. If the grounds in a French press have fully extracted once they've sunk to the bottom then surely the extraction process is well and truly over once the coffee has been cooked in the Çezve.

So, I tried pouring my brew through a micromesh filter after scooping the 'crema' off the top. The results were a cup of Turkish coffee, largely free of coffee grounds, that had the same full mouthfeel and flavour that a brew has when poured directly into the cup.

This also allows a little more freedom to experiment with milk.

I recommend anyone new, like me, to give it a try. ☕

Koffee Kosmo

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« Reply #43 on: 03/08/2018, 10:14 PM »
Good to hear that you are enjoying one of my favourite methods of coffee

Now to the grounds in the bottom of the cup
By encouraging the filtering of the grounds you are inadvertently taking a job away from my mother and many other old Greek ladies

Just to explain- my dear old mum reads the future from the grounds in the cup - just like tea leaf reading

How is this done I hear you ask
Well you drink the thinner liquid until you reach the grounds at the bottom
2) Swirl the grounds around the cup so it covers the inner surface of the cup
3) Upturn the cup onto a saucer letting any remaining grounds to drain
4) Let it dry

5) Find an old Greek lady to read your cup and your future

KK
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MJ74

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« Reply #44 on: 03/08/2018, 11:16 PM »
 :D I'll try find a Greek fortune teller  :D

I gave the cardamom and cinnamon a whirl too. Mixed results but ok if a chai coffee is what one wanted.

askthe coffeeguy

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« Reply #45 on: 09/08/2018, 03:32 AM »
I haven't had a good Greek coffee in awhile I I do have an ibrik though - I use it to top up the tank water refile in my coffee machine!

pat
"The crema which dissipates is not the lasting crema..."

AgryIrish

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« Reply #46 on: 23/08/2018, 06:19 AM »
Can you make it using a regular pot? I have a pot I use for all my coffee and tea things, that I've been using, it seems to come out fine, only problem is I never see any crema, is that the pot or user errror? :coffee2:
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MJ74

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« Reply #47 on: 31/08/2018, 07:13 PM »
KK would be best to answer but I've seen people making it in milk steaming jugs on the interwebs. I can't see why any small tapered jug wouldn't work.

Koffee Kosmo

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« Reply #48 on: 31/08/2018, 08:52 PM »
Can you make it using a regular pot? I have a pot I use for all my coffee and tea things, that I've been using, it seems to come out fine, only problem is I never see any crema, is that the pot or user errror? :coffee2:

Yes one can make a Greek / Turkish coffee in just about any small pot
However the large surface area will prevent the formation of good thick crema

A briki or ibrik by its small size and hourglasses shape helps in both brewing and forming crema

If you want crema you need to spend $5 to $10 bucks for a briki or ibrik

KK
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