[Homeroast] Turkish coffee, was Good Friday Cup

raymanowen at gmail.com raymanowen at gmail.com
Sat Apr 10 22:27:55 CDT 2010


Not to argue, correct or dispute the subject, but the "Rules" for Turkish
coffee brewing seem to be a rather arbitrary misdirection of effort. Likely
to be fractured.

One might well find an outline from one source that differs from others. If
the goal is to follow rules, be my guest. Some guys in a white van from
Pueblo will will be arriving in the morning. To duplicate the experience of
camaraderie and friendship over a cup of the Nectar of the Beans transcends
the drink.

I'm not the only one that mentions boiling wrt Turkish brewing. The term
appears in almost every commentary I've read, to be approached- cool-
reheat...

Here's the latest I've seen:

*Preparation *



As with other ways of preparing coffee, the best Turkish coffee is made from
freshly roasted beans ground just before brewing. A dark roast is preferable
but even a medium roast coffee will yield a strong aroma and flavour. The
grinding is done either by pounding in a mortar (the original method) or
using a mill (the more usual method today), and the end result is a fine
coffee powder. Beans for Turkish coffee are ground even finer than the grind
used in pump-driven espresso makers; therefore, Turkish coffee should be
powdery. It is the finest grind of coffee used in any style of coffee
making.



For best results, the water must be cold. The amount of water necessary can
be measured using the cups. The coffee and the sugar are usually added to
water, rather than being put into the pot first. For each cup, between one
and two heaped teaspoons of coffee are used. In Turkey, four degrees of
sweetness are used. The Turkish terms and approximate amounts are as
follows: sade (plain; no sugar), az sekerli (little sugar; half a leveled
teaspoon of sugar), orta sekerli (medium sugar; one leveled teaspoon), and
çok sekerli (a lot of sugar; one and a half or two leveled teaspoons). The
coffee and the desired amount of sugar are stirred until all coffee sinks
and the sugar is dissolved. Following this, the spoon is removed and the pot
is put on the fire. No stirring is done beyond this point, as it would
dissolve the foam. Just as the coffee begins boiling, the pot is removed
from the fire and the coffee is poured into the cups.



A well-prepared Turkish coffee has a thick foam at the top (köpük in
Turkish), is homogeneous, and does not contain noticeable particles in the
foam or the liquid. This can be achieved only if cold water and a low heat
are used. Starting with warm water or a strong heat does not leave enough
time for either the coffee to sink or the foam to form. It is possible to
wait an additional twenty seconds past boiling, which makes a homogeneous
and delicious coffee, but the foam is completely lost. To overcome this,
foam can be removed and put into cups earlier and the rest can be left to
boil. In this case special attention must be paid to transfer only the foam
and not the suspended particles.




   - I put the sugar [orta sekerli] in the Ibrik,


   - Measure and grind ~ 15g at 10 on BUFF (0 is useless dust, 5 makes good
   bread flour from wheat, 20 is good start for espresso brewing)
   - Ibrik half full of cold dist H2O
   - Stir in the sugar
   - Add coffee grounds, stir in [already starts to foam up slightly]
   - Drizzle hot water over grounds and sugar water to fill 9oz Ibrik to
   neck
   - Place on direct heat til pot starts to rumble
   - Place in boiling water bath 2 minutes
   - Back on direct heat- watch- dark gold crema forms quickly
   - Back to boiling bath. Total soak time ≈ 5 minutes

Imagine- coffee ground that fine, brewing for 5+ minutes, Not
over-extracting?- many rules calling for even more brewing time and
boiling.

This one came from an eBay seller in Turkey.

Read a lot, make some trials and variations. Never quit trying. Rules are
the starting point, not the absolute way. Your way is your best way.

Cheers, Mabuhay -RayO, aka Opa!

Got Grinder?


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