Greek / Turkish Coffee

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

on 1391086903:

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

on 1391086903:

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

on 1532072203:

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

MJ74

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.

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.

on 1532042808:

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

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

MJ74

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

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

MJ74

: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.

askthecoffeeguy

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

AgryIrish

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:

MJ74

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

on 1534969193:

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