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1
New Here? Drop in and Say Hi. / Re: I'm new here...
« Last post by K_Bean_Coffee on Today at 03:22 PM »
Thanks for giving me a prod in this wonderful direction.
A huge welcome from me as well Vince.
Cheers :)
Paul
www.kbean.com.au
2
Other Brewing Methods / Re: Greek / Turkish Coffee
« Last post by Koffee Kosmo on Yesterday at 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
3
Other Brewing Methods / Re: Greek / Turkish Coffee
« Last post by MJ74 on Yesterday at 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
4
Other Brewing Methods / Re: Greek / Turkish Coffee
« Last post by Koffee Kosmo 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
5
Other Brewing Methods / Re: Greek / Turkish Coffee
« Last post by MJ74 on 20/07/2018, 05:36 PM »
You boil yours?

All the instruction I read and saw said to avoid boiling
6
New Here? Drop in and Say Hi. / Re: I'm new here...
« Last post by Koffee Kosmo on 20/07/2018, 09:33 AM »
7
Thanks for the input
I will pass on the info

Not sure if they have had sales reps out to see them

KK
8
Other Brewing Methods / Re: Greek / Turkish Coffee
« Last post by Koffee Kosmo 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
9
Update
At this point the company is looking at the Carimali machines as a short list
Then they will ask a rep to visit

KK

KK unless they are really committed to having a group of staff assigned to daily cleaning I would highly recommend they look at a lease/rent option with servicing and cleaning in the contract. There are many companies that can offer quite a big range of machines and service levels depending on their budget and needs. Even Coke have a subsidiary that sells this type of offer.
My Mum actually works for CF Direct who are in this business. They’re at the pointy end of the market and only use Franke equipment (in the $15-30k range) so they might be too expensive for your client. It’s this sort of service that I’d suggest they look at though.
10
New Here? Drop in and Say Hi. / Re: I'm new here...
« Last post by MJ74 on 20/07/2018, 02:45 AM »
Well, operation Türk Kahve went swimmingly. I was so impressed I zombied your old thread KK.
Thanks for giving me a prod in this wonderful direction. 👍💪👉☕
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