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Date: 04 Aug 2006 09:36:23
From:
Subject: Turkish Coffee
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I would appreciate advice as to the brewing of 'Turkish' coffee. I have
Googled the subject and seen several methods, all different. While I'm
sure they all probably work a good starting point would be most helpful.
I'm sure this question has been asked before but hope you will bare with
me and point me in the right direction.
Al
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Date: 04 Aug 2006 08:34:11
From: Randy G.
Subject: Re: Turkish Coffee
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bill@hotmail.com wrote:
>I would appreciate advice as to the brewing of 'Turkish' coffee. I have
>Googled the subject and seen several methods, all different. While I'm
>sure they all probably work a good starting point would be most helpful.
>
>I'm sure this question has been asked before but hope you will bare with
>me and point me in the right direction.
>
>Al
"Turkish" coffee is a lot of different things to various cultures.
Heated once- heated twice. Sugar added before heating. Spices added or
not. Shape of the vessel. The wide range of methods you have found
reflect how long this style of coffee preparation has been around and
how various cultures have modified it over time. The best advice is to
try them all and decide which you like.
Randy "haven't yet" G.
http://www.EspressoMyEspresso.com
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Date: 04 Aug 2006 07:36:22
From: fixedgear
Subject: Re: Turkish Coffee
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You can add cardamon and cinnamon to the coffee as well as the sugar
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Date: 04 Aug 2006 07:19:16
From: david rogers
Subject: Re: Turkish Coffee
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In article <44D3152B.875726B@hotmail.com >, <bill@hotmail.com> wrote:
> I would appreciate advice as to the brewing of 'Turkish' coffee. I have
> Googled the subject and seen several methods, all different. While I'm
> sure they all probably work a good starting point would be most helpful.
>
> I'm sure this question has been asked before but hope you will bare with
> me and point me in the right direction.
>
> Al
You need the brewing device known as an ibrik or cezve. Generally made
of copper with a long handle.
Good water.
Very finely ground coffee.
Sugar.
As you probaly gathered there are variations of the brewing method.
With or without sugar, stir or not, multiple boilings etc. Experiment
to taste.
I bring the water to boil first. Then I add the coffee. One heaping
teaspoon per cup. When it froths I take it off the heat and then add
sugar. One level teaspoon per cup. I Bring this concion to a boil a
second time and when it froths again it is ready. This is a pretty
quick process so keep your eye on it. I do not stir it at any stage.
Some sediment in your cup is inevitable.
My ibrik makes enough for two demitasse cups which is perfect for the
wife and me. For some reason I rarely want a second cup.
Regards,
David Rogers
--
"In my many years I have come to a conclusion that one useless man is a shame,
two is a law firm, and three or more is a congress." - John Adams
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Date: 04 Aug 2006 13:17:58
From:
Subject: Re: Turkish Coffee
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david rogers wrote:
>
> You need the brewing device known as an ibrik or cezve. Generally made
> of copper with a long handle.
> Good water.
> Very finely ground coffee.
> Sugar.
>
> As you probaly gathered there are variations of the brewing method.
> With or without sugar, stir or not, multiple boilings etc. Experiment
> to taste.
>
> I bring the water to boil first. Then I add the coffee. One heaping
> teaspoon per cup. When it froths I take it off the heat and then add
> sugar. One level teaspoon per cup. I Bring this concion to a boil a
> second time and when it froths again it is ready. This is a pretty
> quick process so keep your eye on it. I do not stir it at any stage.
> Some sediment in your cup is inevitable.
>
> My ibrik makes enough for two demitasse cups which is perfect for the
> wife and me. For some reason I rarely want a second cup.
Thanks David, your comment re experimentation is I think the answer as
clearly no two people think alike on this one. We have an ibrik sitting
in the cupboard, a souvenir from when my wife worked in Iran and I
noticed some "Turkish Coffee" when we were out shopping today and
thought why not. The directions on the tin were very vague hence the question..
Cheers,
Al
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Date: 04 Aug 2006 07:08:13
From: vt
Subject: Re: Turkish Coffee
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Coffeegeek has a write up in their how tos.
bill@hotmail.com wrote:
> I would appreciate advice as to the brewing of 'Turkish' coffee. I have
> Googled the subject and seen several methods, all different. While I'm
> sure they all probably work a good starting point would be most helpful.
>
> I'm sure this question has been asked before but hope you will bare with
> me and point me in the right direction.
>
> Al
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Date: 04 Aug 2006 13:19:56
From:
Subject: Re: Turkish Coffee
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vt wrote:
>
> Coffeegeek has a write up in their how tos.
>
Thanks,
Al
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Date: 04 Aug 2006 12:53:30
From: Ivo van der Putten
Subject: Re: Turkish Coffee
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bill@hotmail.com schreef:
> I would appreciate advice as to the brewing of 'Turkish' coffee. I have
> Googled the subject and seen several methods, all different. While I'm
> sure they all probably work a good starting point would be most helpful.
>
> I'm sure this question has been asked before but hope you will bare with
> me and point me in the right direction.
>
> Al
Here some info and method how to make Turkish coffee:
http://www.gebrand.nl/Turksekoffie_eng.htm
Fineness of the grounds: http://www.gebrand.nl/PDF/TurkseKoffieart.pdf
Enjoy
Ivo
www.ongebrand.nl
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Date: 04 Aug 2006 13:19:26
From:
Subject: Re: Turkish Coffee
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Ivo van der Putten wrote:
>
> Here some info and method how to make Turkish coffee:
> http://www.gebrand.nl/Turksekoffie_eng.htm
>
> Fineness of the grounds: http://www.gebrand.nl/PDF/TurkseKoffieart.pdf
Many thanks - I'll take a look.
Al
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Date: 04 Aug 2006 10:23:27
From: KBuzbee
Subject: Re: Turkish Coffee
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I second all the recommendations that you experiment.... tastes vary.
One thing I would suggest is heating over fairly low heat and not
actually "boiling" the coffee as most proceedures recommend. Someone
once explained it to me that this is a wrong translation where the
intent was to say "foam" it was mistranslated to "boil". I don't know
but since I've stopped boiling the coffee my Turkish is way better. It
takes longer this way but it's strong and rich and sweet. Very nice.
I would also recommend you get a Turkish grinder and use fresh coffee
(as opposed to preground "Turkish"). With coffee it's always better
fresh roasted. One description I read in a jistorical account said they
used to actually finish a very lightly roast, powder ground coffee in
the Ibrik by placing the ibrik over heat until the coffee was finished
roasting then add water to brew. Haven't tried that but it sounds
interesting.
Enjoy!
Ken
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Date: 05 Aug 2006 08:19:44
From: Randy G.
Subject: Re: Turkish Coffee
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"KBuzbee" <kbuzbee@mac.com > wrote:
>I second all the recommendations that you experiment.... tastes vary.
>One thing I would suggest is heating over fairly low heat and not
>actually "boiling" the coffee as most proceedures recommend. Someone
>once explained it to me that this is a wrong translation where the
>intent was to say "foam" it was mistranslated to "boil". I don't know
>but since I've stopped boiling the coffee my Turkish is way better. It
>takes longer this way but it's strong and rich and sweet. Very nice.
>
We (as in members of alt.coffee) had a long, and at times, heated
(fault accepted by me), discussion with an Israeli food expert who
wrote an article on coffee that was one of the most inaccurate things
we had ever read. In it he referred to "forcing steam through coffee"
to make espresso as well as "boiling" Turkish coffee. When we tried to
set the thing straight it got about as ugly as it could without us
being actually invaded, and he eventually removed the entire
discussion thread from his board.
I mention that because it was quite clear (to me, anyway) that he had
someone else do his research and he just put it together with his name
at the top. The information read like it was taken from 50-75 year old
writings and articles and this is how this sort of misinformation gets
spread. I tried to tell him that coffee should never be subjected to
boiling water and he used the Turkish Coffee example (he said
something like "then all the people making Turkish coffee for hundreds
of years must be wrong.").
The article read as a fluff piece that was taken from a speech he gave
to a major culinary groups of Restaurateurs or such and was published
in a major magazine of the same ilk, and I am sure that there were
same who, seeing his name on it, took it all in as fact.
Sure, we all tend to do the same from time to time; I know I have. The
difference is that I do not pass myself off as an expert in the field
making a living at it. ;-)
Randy "he's not talking to me any more" G.
http://www.EspressoMyEspresso.com
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Date: 05 Aug 2006 13:52:55
From: david rogers
Subject: Re: Turkish Coffee
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In article <1154712207.039686.171580@s13g2000cwa.googlegroups.com >,
KBuzbee <kbuzbee@mac.com > wrote:
> I second all the recommendations that you experiment.... tastes vary.
> One thing I would suggest is heating over fairly low heat and not
> actually "boiling" the coffee as most proceedures recommend. Someone
> once explained it to me that this is a wrong translation where the
> intent was to say "foam" it was mistranslated to "boil". I don't know
> but since I've stopped boiling the coffee my Turkish is way better. It
> takes longer this way but it's strong and rich and sweet. Very nice.
>
> I would also recommend you get a Turkish grinder and use fresh coffee
> (as opposed to preground "Turkish"). With coffee it's always better
> fresh roasted. One description I read in a jistorical account said they
> used to actually finish a very lightly roast, powder ground coffee in
> the Ibrik by placing the ibrik over heat until the coffee was finished
> roasting then add water to brew. Haven't tried that but it sounds
> interesting.
>
> Enjoy!
>
> Ken
>
Ken,
That "mistranslation" statement is interesting. I think I will give
your low heat suggestion a try. Thanks for the tip.
Regards,
David Rogers
--
The only time Microsoft will make a product that doesn't suck will be
when they make a vacuum cleaner.
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Date: 06 Aug 2006 03:17:43
From: hudson
Subject: Re: Turkish Coffee
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"david rogers" <davidrogers@swbell.net > wrote in message
news:050820061352551252%davidrogers@swbell.net...
> In article <1154712207.039686.171580@s13g2000cwa.googlegroups.com>,
> KBuzbee <kbuzbee@mac.com> wrote:
>
>
> That "mistranslation" statement is interesting. I think I will give
> your low heat suggestion a try. Thanks for the tip.
>
> Regards,
>
> David Rogers
My Greek brother in law has a heated sand box that he sits the ibrik in. It
takes quite a while to heat up and foam and is always removed before it gets
to boiling.
Stuart Hudson
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Date: 09 Aug 2006 07:20:24
From: david rogers
Subject: Re: Turkish Coffee
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In article <050820061352551252%davidrogers@swbell.net >, david rogers
<davidrogers@swbell.net > wrote:
> In article <1154712207.039686.171580@s13g2000cwa.googlegroups.com>,
> KBuzbee <kbuzbee@mac.com> wrote:
>
> > I second all the recommendations that you experiment.... tastes vary.
> > One thing I would suggest is heating over fairly low heat and not
> > actually "boiling" the coffee as most proceedures recommend. Someone
> > once explained it to me that this is a wrong translation where the
> > intent was to say "foam" it was mistranslated to "boil". I don't know
> > but since I've stopped boiling the coffee my Turkish is way better. It
> > takes longer this way but it's strong and rich and sweet. Very nice.
> >
> > I would also recommend you get a Turkish grinder and use fresh coffee
> > (as opposed to preground "Turkish"). With coffee it's always better
> > fresh roasted. One description I read in a jistorical account said they
> > used to actually finish a very lightly roast, powder ground coffee in
> > the Ibrik by placing the ibrik over heat until the coffee was finished
> > roasting then add water to brew. Haven't tried that but it sounds
> > interesting.
> >
> > Enjoy!
> >
> > Ken
> >
>
>
> Ken,
>
> That "mistranslation" statement is interesting. I think I will give
> your low heat suggestion a try. Thanks for the tip.
>
> Regards,
>
> David Rogers
I tried the slow heat method rather than boiling the water etc. It was
quite an improvement in taste. Thanks for that tip.
Regards,
David Rogers
--
http://www.gregjonescoffee.com/
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Date: 06 Aug 2006 12:10:44
From: charles@freshcoffeeshop.com
Subject: Re: Turkish Coffee
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Coffee extraction time is related to the grind setting of the ground
coffee. What does this mean???
That theoretically coffee should not be boiled more than a few seconds
(ideally 95 macimum temperature for less than 30 seconds).
For more information about Greek - Trukish - Arabic coffee visit this
link:
http://www.freshcoffeeshop.com/download/Turkish.pdf
hudson wrote:
> "david rogers" <davidrogers@swbell.net> wrote in message
> news:050820061352551252%davidrogers@swbell.net...
> > In article <1154712207.039686.171580@s13g2000cwa.googlegroups.com>,
> > KBuzbee <kbuzbee@mac.com> wrote:
> >
> >
> > That "mistranslation" statement is interesting. I think I will give
> > your low heat suggestion a try. Thanks for the tip.
> >
> > Regards,
> >
> > David Rogers
>
> My Greek brother in law has a heated sand box that he sits the ibrik in. It
> takes quite a while to heat up and foam and is always removed before it gets
> to boiling.
>
> Stuart Hudson
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Date: 10 Aug 2006 05:45:36
From: KBuzbee
Subject: Re: Turkish Coffee
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Glad it worked out for you David. How dense was your foam cap?? Mine
gets stiff enough I can lift it off with a spoon. It sure helps the
more subtle flavors of the coffee travel into the cup.
Ken
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Date: 15 Aug 2006 05:34:36
From: david rogers
Subject: Re: Turkish Coffee
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In article <1155213936.314363.299410@i42g2000cwa.googlegroups.com >,
KBuzbee <kbuzbee@mac.com > wrote:
> Glad it worked out for you David. How dense was your foam cap?? Mine
> gets stiff enough I can lift it off with a spoon. It sure helps the
> more subtle flavors of the coffee travel into the cup.
>
>
> Ken
>
Ken,
It seemed fairly dense. It did "slide" into the cup easily though.
How long does the process usually take for you?
Regards,
David Rogers
--
http://www.gregjonescoffee.com
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Date: 15 Aug 2006 13:45:32
From: KBuzbee
Subject: Re: Turkish Coffee
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Typically 15 minutes.... It varies with where I'm brewing (ie - by
stove) but 15 - 20 minutes is about where mine falls.
Ken
david rogers wrote:
> In article <1155213936.314363.299410@i42g2000cwa.googlegroups.com>,
> KBuzbee <kbuzbee@mac.com> wrote:
>
> > Glad it worked out for you David. How dense was your foam cap?? Mine
> > gets stiff enough I can lift it off with a spoon. It sure helps the
> > more subtle flavors of the coffee travel into the cup.
> >
> >
> > Ken
> >
>
> Ken,
>
> It seemed fairly dense. It did "slide" into the cup easily though.
>
> How long does the process usually take for you?
>
> Regards,
>
> David Rogers
>
> --
> http://www.gregjonescoffee.com
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