Greek / Turkish Coffee

Koffee_Kosmo

This is a good video http://www.youtube.com/watch?v=g8EWOhd_INE KK

UNM

Watched the video. Seems like the voice on that came from some computer generated software - just sounded so weird! Doesn't help they were speaking in American English of course. I also saw the first pour of coffee hit the boil due to the metal being hotter at the rim. I think I need to get a real Briki, rather than a milk jug as the broader base and lack of height probably don't help. Was a bit surprised nowhere seemed to sell them, but they had pallet loads of preground greek coffee. Wonder if my new grinder can grind fine enough (doubt it). Another question. Is there such a thing as too fine a grind?

Koffee_Kosmo

Head down to a Greek deli close to you and you will find a briki for sale Nothing is stopping you from getting a bag of coffee to practice on :thumb:

Another question. Is there such a thing as too fine a grind?

No this style is the finest I used to have a stone grinder normally used for grinding flour However a mortar and pestle will finish the job if you think your grind is to course KK

UNM

So I had a success with turkish coffee today. Approx 12gram coffee to 120ml water and 1/4tsp of maple syrup to sweeten slightly (any more and I have found it tastes too sweet) When the coffee first started to rise, I lifted a bit off the heat and then when the foam reached the lip of the briki, poured the foam into cups. Then returned to heat and got it to rise again and poured second batch to top up the cups. Worked better this way and I got plenty of 'crema' in the cup. Of course having a correctly shaped briki helped. I think slightly less coffee to water ratio would probably be better, but 1:10 was easy to measure.

Koffee_Kosmo

UNM wrote:

So I had a success with turkish coffee today. Approx 12gram coffee to 120ml water and 1/4tsp of maple syrup to sweeten slightly (any more and I have found it tastes too sweet) When the coffee first started to rise, I lifted a bit off the heat and then when the foam reached the lip of the briki, poured the foam into cups. Then returned to heat and got it to rise again and poured second batch to top up the cups. Worked better this way and I got plenty of 'crema' in the cup. Of course having a correctly shaped briki helped. I think slightly less coffee to water ratio would probably be better, but 1:10 was easy to measure.

Very good :thumb: A little practice goes a long way KK

Koffee_Kosmo

Just came across this story on the Internet Remember the expression

hiphipharar

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

Because this a coffee forum I like to believe that there is some measure of validity to the beneficial effects of coffee :thumb: KK

Koffee_Kosmo

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

Lacehim

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

Lacehim wrote:

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

Naki_chap

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.

Koffee_Kosmo

Naki^chap wrote:

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

hiphipharar

Naki^chap wrote:

Next to find an ibrik I think.

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

admin

thought I'd resurrect this thread, given the sequence of posts on the subject under the 'Welcome' thread for Ryan

Koffee_Kosmo

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

MJ74

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

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

MJ74

You boil yours? All the instruction I read and saw said to avoid boiling

Koffee_Kosmo

MJ74 wrote:

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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