Green Coffee Buying Club
Vendor Discussion Boards => old Traveling road shows => Topic started by: BoldJava on February 25, 2012, 05:13:38 AM
-
Turkish Ibrik: We do little with Turkish coffee so I decided to kick that up a notch.
Copper, with stainless steel interior. Up to 22 oz, but best at ~14 oz.
^ This construction avoids the health related banter about tin/brass, which 95% of the ibriks out there contain
^ Rivets protrude into pot interior, considered a second (Edit 2/28 - pots received are in perfect condition)
You are reigstering for an opportunity of 1 in 5 of of winning as I ordered TWO of these.
^ Need 10 folks to play.
^ Two pots will go into circulation, groups of 5 each.
^ Two winners will be drawn.
^ Keep it one week and ship it to next member.
^ Post a review
Interested in playing?
^ Post commitment here.
^ Send $5.15 to boldjava at sidewalkmystic dot com.
^ Once we have 10 members willing to bet the farm, I will ask Jim Spain to have his librarian friend draw TWO numbers: one from 1-5 and one from 6-10.
^ Lucky winners go to the bottom and get to keep the ibrik when it hits their porch.
Simple. Post up. I will send along instructions. Who is in? Remember, your $5.15 gets you a 20% chance of winning.
Players: (full, no more players needed)...
2. Milowebailey, paid
3. JW, paid
4. JSpain, paid
5. BLZFan, paid
Winner
1. BoldJava
-----
6. ModelMaker, paid
8. PozzSka, paid
9. MMW, paid
10. ScareYourPassenger, paid
Winner
7. ECC, paid
(http://ecx.images-amazon.com/images/I/21fJCmnpSaL._SL500_AA300_.jpg)
-
Ahhh, why not.... I'm in.
Now to find some Turkish grown coffee.. :o
-
Never tried turkish ...so I'm in.
JW
-
Who me? I'm in! jim
-
Let's see if I can keep my streak alive! I will send some moolah by the end of the weekend.
-
I'm in! I love Turkish coffee, actually that is my preferred brewing method
I don't do paypal anymore, but I can have a coworker send it for me if that is ok
-
Count me in, sounds like fun!
Thanks Dave!
-
Three more entrants needed. Just got an email from Amazon and the package will be on my porch tomorrow.
B|Java
-
Ok. I'm in. 5.15$ forthcoming.
-
Two more gents needed. Let loose of those Lincolns.
B|Java
-
Pots in the house. Need two more players. Who is in for $5.15 and a 1 in 5 chance of walking with it? Copper, stainless steel lined.
-
I like that bottom photo...
-
Do they leak? Amazon reviews seemed to indicate that as an issue.
-
Do they leak? Amazon reviews seemed to indicate that as an issue.
None whatsoever. I read the same reviews. These are not seconds. The rivets <?> are flush, clean, and tight. Each of the pots has had water above the rivets for 3 hours. Tight.
-
Do they leak? Amazon reviews seemed to indicate that as an issue.
Sorry, that information cannot be divulged until we have two more players.
-
LOL at Peter!
Surely somebody else has been curious about Turkish coffee. I for one can't wait to get this in my hands and sport my fez as I try to learn the routine.
Any suggestions on a blend or bean/ roast style to use with an ibrik?
-
Any suggestions on a blend or bean/ roast style to use with an ibrik?
a Yemen is traditional.... roasted city - city+, ground like flour.
Good description here:
http://coffeegeek.com/guides/turkishcoffee (http://coffeegeek.com/guides/turkishcoffee)
-
OK. In. Payment soon.
-
In Croatia (and all parts of former Yugoslavia), where I come from, Turkish coffee is the coffee we drink at home. Espresso is the coffee we drink at bars, or cafes.
To illustrate how important coffee making is, when young girl makes a good coffee, it's was custom to say "Coffee is good, you can get married now."
Turks were expelled from the town where I grew up back in 1688, not far, just 25 km to Bosnia. The Turkish coffee making, and some Turkish origin words remain to today’s date. Like Dzezva is the other name for Ibrik.
Note that cups are small, specially made for Turkish coffee.
Common way to cook Turkish coffee:
1. Boil water in full ibrik (add sugar if you like it sweet)
2. Pour out one cup of water
3. Add one full tea spoon per cup of coffee, and stir
4. Boil again, and remove ibrik right before coffee overflows - this is tricky part as if coffee overflows, you have to start again
5. Wait few seconds to settle
6. Add the water back
7. Distribute one scoop of crust to each cup
8. Pour the coffee to the cups
9. Wait few moments for coffee to settle, and serve
How to bake Turkish coffee:
1. Add coffee and sugar in ibrik and stir
2. Once sugar start caramelizing, add half ibrik of water and stir until all sugar is dissolved
3. Add water to the top
4. Wait for water to boil, and remove ibrik right before coffee overflows
5. Wait few seconds to settle
6. Distribute one scoop of crust to each cup
7. Pour the coffee to the cups
8. Wait few moments for coffee to settle, and serve
I will continue later with what comes after you drink the coffee...
Enjoy
Miroslav
-
You are a very old man.
urks were expelled from the town where I grew up back in 1688
-
Peter is on a roll today!
It sounds like cardamom is something I will need to pick up in order to brew authentic Turkish coffee. Can I get pre-ground so I don't have to run it through the grinder (that would never be ok with me).
-
I plan on trying a microplane with some cardamom seeds from the co-op. Can't be too tough. If that isn't the route, mortar and pestle. Loved the Croatian recipe we got from SMico. We have a resident expert!
SMico, you would be right at home in our area. Tons of Croats, Serbs. This is the restaurant we went to when GCBC out-of-towners were here:
http://www.urbanspoon.com/r/43/472101/restaurant/Bay-View/Three-Brothers-Milwaukee (http://www.urbanspoon.com/r/43/472101/restaurant/Bay-View/Three-Brothers-Milwaukee)
-
Hej prijatelj! Kako je bilo?
Ja sam pola i pola, Hrvatski i Srpski (rodjen na Amerika).
moji hrvatski prijatelji bi tursku kafu kad smo dugo auto vožnja kući noću.
(goodness, I hope that is right, my Croatian is terrible.)
I cook all sorts of ethnic food (cevapcici, pogaca, janjetina, sarma, grah i kupus, etc.), but never made Turkish coffee, I look forward to learning.
-
MMW is in. One lucky member still needed. Who will it be?
-
Behind the quick, magic curtain, Pozz helped me count to 10. Need one more player.
-
I am in if here is room.
-
I am in if here is room.
Should be room. Squeeze in. Send in your magic $5.15. Throw Peter off the bus for thread pollution, non-interest, and poor attempts at humor. <wink>.
Full up with Jeremy. I will ask JJRoaster to have Denise pull two numbers. JohnF to have his spouse pull two numbers. Bill has one of those email verifiers turned on.
B|Java
-
I am in if here is room.
Should be room. Squeeze in. Send in your magic $5.15. Throw Peter off the bus for thread pollution, non-interest, and poor attempts at humor. <wink>.
Full up with Jeremy. I will ask JJRoaster to have Denise pull two numbers.
B|Java
David,
Patti said she'd pull my number! ;) No need for Denise!
-
...
I will continue later with what comes after you drink the coffee...
Enjoy
Miroslav
Miroslav is going to teach us to read the grounds. You just wait and see...
-
Thanks to Ms John F, I have won my first traveling road show, 1 and 7. Quit the groaning:
2. Milowebailey, paid
3. JW, paid
4. JSpain, paid
5. BLZFan, paid
Winner
1. BoldJava
6. ModelMaker, paid
8. PozzSka, paid
9. MMW, paid
10. ScareYourPassenger, paid
Winner
7. ECC, paid
I will get these off in the mail to Milo and ModelMaker on Thursday morning.
-
(http://1.bp.blogspot.com/_kM5R4zWpsB0/TNxSIZbNXpI/AAAAAAAAAUw/YYEZUfQUn5w/s1600/picture_of_yeah_baby_austin_powers-125067.jpg)
Stoked! Thanks and congrats to the B|double-bold java! (and don't let Peter use it!)
-
Hej prijatelj! Kako je bilo?
Ja sam pola i pola, Hrvatski i Srpski (rodjen na Amerika).
moji hrvatski prijatelji bi tursku kafu kad smo dugo auto vožnja kući noću.
(goodness, I hope that is right, my Croatian is terrible.)
I cook all sorts of ethnic food (cevapcici, pogaca, janjetina, sarma, grah i kupus, etc.), but never made Turkish coffee, I look forward to learning.
Pozdrav brate Pozzska. Korijeni su nam isti, drago mi je cuti nas govor.
Well, Pozzska is from my neck of the woods. Nostalgia, nostalgia.
-
...
I will continue later with what comes after you drink the coffee...
Enjoy
Miroslav
Miroslav is going to teach us to read the grounds. You just wait and see...
How did you know... I'll teach you the same way as you are trying to teach me how to cup. Hints of lemon grass, like I know how to lemon the grass, or grass the lemon.
When I was a kid I loved to sneak in the kitchen and listen women reading the coffee drags: money is comming you way, visitor will come this week, I see love...
The techique is:
1. Drink the coffee
2. Turn the cup upside down on the plate, and swirl few times
3. After a minute or two, turn it back, mount serious face like you know what ya doin', look at the bottom of the cup
4. Depending on the patient's needs you can find all sorts of symbols, animals, roads, letters, rivers, angels...
Basic pointer is that you represent the handle. If you find symbols pointing towards handle, you will be getting something, or something is approaching. If symbol is pointing away, you will loose, or something will depart from you etc...
Once everything is read, then she licks her finger, and press the bottom of the cup, and then second round of reading takes place...
-
...
I will continue later with what comes after you drink the coffee...
Enjoy
Miroslav
Miroslav is going to teach us to read the grounds. You just wait and see...
Oh, darn! I thought is was going to be something about
David,
Patti said she'd pull my number! ;) No need for Denise!
;D
-
Stoked! Thanks and congrats to the B|double-bold java! (and don't let Peter use it!)
A couple from church gave a beautiful ibrik as a Christmas gift, so I'm good. That's the only reason I didn't join the fray on this round.
-
Stoked! Thanks and congrats to the B|double-bold java! (and don't let Peter use it!)
A couple from church gave a beautiful ibrik as a Christmas gift, so I'm good. That's the only reason I didn't join the fray on this round.
I'm just mad you beat me to the 300+ year old comment. ;D
You're really going to kick yourself when you realize that these are Ibirks (not just common ibriks) and they are also lucky. Lucky ibirks mean much better quality futures, and possibly superpowers.
-
Stoked! Thanks and congrats to the B|double-bold java! (and don't let Peter use it!)
A couple from church gave a beautiful ibrik as a Christmas gift, so I'm good. That's the only reason I didn't join the fray on this round.
I'm just mad you beat me to the 300+ year old comment. ;D
You're really going to kick yourself when you realize that these are Ibirks (not just common ibriks) and they are also lucky. Lucky ibirks mean much better quality futures, and possibly superpowers.
How nice that you are filling in for Jeffo while he recuperates from his back surgery.
-
Jealous. ;D
-
Both pots shipped this morning via USPS. Milo and ModelMaker, stand by. I have only tested them for water retention/leaks. Not a drop. Wash before use; gets rid of manufacturing oils. Sweetmarias recommends making a pot with grounds and tossing the first batch. Seasons it.
Watch the 1st thread. Practice for a week and then ship to next person in line. PM them for address.
Directions? Tons of variations out there. Post your best results:
Miroslav's authentic Croatian approach: http://greencoffeebuyingclub.com/index.php?topic=13320.msg211328#msg211328 (http://greencoffeebuyingclub.com/index.php?topic=13320.msg211328#msg211328)
CoffeeGeek's method: http://coffeegeek.com/guides/turkishcoffee (http://coffeegeek.com/guides/turkishcoffee)
Tom Owen on Sweetmaria's: http://www.sweetmarias.com/brewinstr/brew.inst.ibrik.php (http://www.sweetmarias.com/brewinstr/brew.inst.ibrik.php)
Tasseography (didn't know that word before you hung out at GCBC, did ya? http://www.turkishculture.org/lifestyles/turkish-culture-portal/coffee-fortune-telling-205.htm?type=1 (http://www.turkishculture.org/lifestyles/turkish-culture-portal/coffee-fortune-telling-205.htm?type=1) http://forum.kusadasi.biz/threads/fortune-telling-with-turkish-coffee.16657/ (http://forum.kusadasi.biz/threads/fortune-telling-with-turkish-coffee.16657/)
Thanks to whomever caught the thread title misspelling. Golly.
-
Thanks to Ms John F, I have won my first traveling road show
Congrats*
.
.
*Send blue cheese to Vegasgirlie at 4615 W Mineral..... ;D ;D
-
Got it last night in good order. Tried a couple of batches and I'm ready to pass it on. PozzSka pm me your address and I'll get it off to you on monday.
My impressions: I'll pass, I like the shape, it brews nice but when I went to take it off the flame for the first boil (I use the 3 boil up method) the handle was too hot to lift it. I should have known since it is a brass handle that the heat transfer would be a problem. I lost the first batch because of this.
I'll stick to my original pot
Thank you for the opportunity
-
PM sent. Look forward to it.
-
Someone needs to turn some wood handles to slip over the metal ones.
I'm not a wood turner, but I'll see what I can do. :-/
-
Got home from the cabin today and there was a box on my doorstep...
The Ibirk has landed. Let me see what I can come up with for a handle. The one on it is too short, too small and at the wrong angle IMO. On the other hand it's cool eye candy.
Who ends up with this one? That will determine how easy I make it to take on and off.
-
2. Milowebailey, paid
3. JW, paid
4. JSpain, paid
5. BLZFan, paid
Winner
1. BoldJava
Don't get funny. You will have the Czarina to answer to.
-
2. Milowebailey, paid
3. JW, paid
4. JSpain, paid
5. BLZFan, paid
Winner
1. BoldJava
Don't get funny. You will have the Czarina to answer to.
That sounds like a challenge. :)
PozzSka
Keep in mind the balance or the Ibirk. I noticed the pot cannot withstand too much addition weight on the handle or it will tip over.
-
Whoa.... this is a magic Ibirk.
I baked the coffee and a little sugar,
How to bake Turkish coffee:
1. Add coffee and sugar in ibrik and stir
2. Once sugar start caramelizing, add half ibrik of water and stir until all sugar is dissolved
3. Add water to the top
4. Wait for water to boil, and remove ibrik right before coffee overflows
5. Wait few seconds to settle
6. Distribute one scoop of crust to each cup
7. Pour the coffee to the cups
8. Wait few moments for coffee to settle, and serve
then added the water and the pot started spinning.... I tried to stop it and it started again. So I went and grabbed the camera and took this video. Interestingly it stopped spinning a few seconds before it boiled. I wonder if it was designed that way. Oh and it only spun clockwise, I tried to get it to spin the other way and it stopped and turned clockwise again. I wonder if it would spin counter clockwise South of the equator?
MVI 1132 (http://www.youtube.com/watch?v=qGZ-oPLDdxI#ws)
-
They spin the other way south of the equator.
I like that they designed the auto-agitation feature into it.
-
It seems to turn at a rate of 30 RPM.
-
It seems to turn at a rate of 30 RPM.
That's the exact rate you want for perfect Turkish coffee! Imagine that!
-
Now for the cup.
I used Panama Elida.... I have to say what a waste. Too sweet and a hair bitter. I think maybe an Africa coffee might be better suited for this brew method.
Next round will be without sugar too.
-
It seems to turn at a rate of 30 RPM.
There's got to be a way to calculate why that does that...if you change the amount of water does it spin faster or slower or the same? What if it's empty?
-
It seems to turn at a rate of 30 RPM.
There's got to be a way to calculate why that does that...if you change the amount of water does it spin faster or slower or the same? What if it's empty?
With just the coffee and sugar in it, it doesn't move.... only once I added the water.
-
Haha, I have never seen that. Magic, magic.
I don't remeber last time I baked coffee as I can not have sugar.
-
Whoa.... this is a magic Ibirk.
.... Oh and it only spun clockwise, I tried to get it to spin the other way and it stopped and turned clockwise again. I wonder if it would spin counter clockwise South of the equator...
I ordered them that way.
Whirling dervishes only spin counter-clockwise, regardless of relationship to Equator. Ibriks on the other hand are designed to spin the opposite, clockwise.
Whirling Dervishes (http://www.youtube.com/watch?v=GJIofU-0jC0#noexternalembed)
-
Now for the cup.
I used Panama Elida.... I have to say what a waste. Too sweet and a hair bitter. I think maybe an Africa coffee might be better suited for this brew method.
Next round will be without sugar too.
I stopped at Chad's favorite spice store after work and picked up some whole seed cardamom http://www.thespicehouse.com (http://www.thespicehouse.com). The clerk said to use 5-10 whole seeds for about 14 oz of coffee, cracking them, and dropping pod and seeds into the pot with the coffee. No grinding, no mortar and pestle, no grating. Pour off coffee, leaving pods and coffee behind in pot.
Editorial insert - sugar would gag me.
B|Java
(http://media.web.britannica.com/eb-media/88/115088-004-AF105A77.jpg)
-
Ibirk will be heading out the door early this week. Onto JW
-
Magic Ibirk arrived today...looking it over it probably spun due to the less than flat bottom. I'm going to try it out in the morning with some full city santa rita natural.
JW
-
Tried the "Ibirk" twice this week. The full city Santa Rita natural was much too bitter. I found it unpalatable. Tried it today with the Columbian Huila roasted to a city+. Tastes sweet and underextracted, but very palatable. Actually really enjoyed it. Tea like...
Did not try the "baked method". I really can't stomach sugar in my coffee anymore. A few years ago I would have needed about 10tsp to make it drinkable. Now well... things changed. :)
On to Jim on monday....
-
Can we have an update on where each of the Ibriks is? Reviews, impressions, 1st looks invited.
B|Java
-
The Ibrik was delivered to JSpain on Thursday the 29th 12:16pm according to USPS.
Impressions: I liked the looks of it: pretty copper. I threw in a microfiber cloth to polish it and keep it shiny. Overall, I am not a fan of Turkish coffee though. The Columbian Huila was pretty palatable and did not taste bad, and the powder fines really didn't bother me. Maybe it would just need to grow on me, but I'm not sure.
I think I am just stuck on my CCD. I love that thing.
JW
-
Cool. I think BLZFN is going to do a meet-up with us in Portland. Jim, you can do a hand-off if you wish.
-
Cool. I think BLZFN is going to do a meet-up with us in Portland. Jim, you can do a hand-off if you wish.
Dave,
Great idea, but it depends on suitcase space? I'll see. I got it on Friday!!!! That was quick!!! Jim
-
I have one of the Ibriks (or djezve).
I'm going to play with it this week and get it out later this week.
Going to make a little cup now. And see how it goes.
-
Just tried it now...
A 5 day rested Full City Roast of brazil santos and Guatemala Antigua.
Smooth, not bitter, smokeyness of Guat comes through.
Tastes sort of like a really strong French press, or something.
So far I'm enjoying it. Thanks for the pass around...
i hvala Miroslav za Turksa kafa recept.
-
I have received the Ibrik from Mr. Spain and will send it on its maiden voyage tomorrow morning. This will be my first try piloting an Ibrik so my expectations are low, which usually improves the perceived results!
-
Sorry about the delay on my end...I'm putting this in the mail tomorrow morning...I meant to do it anyday this week, but it either slipped my mind or was just too low on the priority list (depending on the day). It will go out tomorrow, sorry again for the delay.
I do like it though, great idea for a pass around.
-
I have tried brewing with the Ibrik twice now, mainly just to get used to the process. I used 16 oz of water and 32g of coffee ground to a fine powder. The first time I didn't have the heat high enough on my electric stove (started at 7) and after three boils and ~8 minutes the brew was strong but tasted overextracted. Repeated the process again with the stove on high and the process completed in under 5 minutes. This brew was pretty good, but not spectacular. I think I need to be in between these two brew times and it should be just about right. Now I got the timing down I am going to try some better coffee and may even go get some cardamom to try out.
-
I decided to give this one more try before sending it off next week and this was the most successful brew I have made. I watched vids on Youtube and did some reading and this is what I ended up doing.
~9 oz water
~3 T coffee (Ethiopia Aleta Wondo city roast)
~3 t sugar
Put water in Ibrik crank heat to high on the electric range. Add sugar (didn't stir) and put on range. Sugar dissolves rather quick and as soon as I saw the tiny bubbles forming I added the coffee and stirred well to completely incorporate. Returned to heat and crema built very rapidly as soon as the head rose and large bubbles appeared I removed the Ibrik from the heat. I let it settle for a few seconds and returned to boil one more time. I then removed from heat and let it settle, spooned a bit of the crema into my demi-tasse and then poured. I let it settle in the cup and enjoyed the nice, albeit sweet fruity cup. I'm not sure what it is supposed to taste like but this is actually enjoyable. I still don't think I would buy one other than as decoration and entertainment value and in those cases I would want an antique.
I'm going to brew a few more times over the weekend then send it off on Monday.
-
Just checking to see where our Ibriks are. Please update the thread, thanks.
B|Java
-
According to the USPS website the ibrik is in the back of your mail carrier's jeep. Enjoy B|Turkish! 8)
-
My Ibrik landed on the porch last eve, just as Bro' Dave said it would. Where is the 2nd one?
-
I guess mmw has it. He hasn't asked for my address yet.
-
Yes, I have it. Sorry I've been quite busy the last couple of weeks and need one more weekend with it. :)
-
Ibirk hand-delivered! Just finished meeting SYP and his significant other, swapped some coffee talk, and looking forward to espresso with some of the Ethiopian Deri Kochoha Sidama Jeremy laid on me with the new coffee toy.
Thanks again to SYP, great to meet both of you, thanks for the roadshow Dave! A little caffeinated today, will try out the Turkish tomorrow.
-
As they say in Hollywood, it's a wrap.
-
Thanks for the roadshow Dave. It has been a blast playing with new coffee toys and in some cases sending or receiving extra goodies:)
It was great meeting Todd in person and he was kind enough to share a wonderful local place to get decent coffee!
-
Made Turkish this morning -- by default.
Seems that someone in the family left the grinder in a tight espresso grind mode yesterday morning. Went to dump the coffee into the KONE and realized what I had done. Not to fear.
1) Reach for the ibrik.
2) Transfer boiling water from the Pino to the ibrik.
3) Shovel 35 grams of the ground 68 grams into the boiling water.
4) Let it rise; take off heat/return to heat X 3.
5) Pour slurry through KONE into Chemex.
6) Permit to drain.
7) Serve up with 1/2 and 1/2.
Blind cupping (as in unawares) comment from Czarina -- "Boy that is creamy. Good flavor."
Even knowing my hiccups, the cup was "not-bad," to use the favorite Midwest expression for understating "good."
(http://i0.kym-cdn.com/photos/images/original/000/138/244/funny-barack-michelle-obama-face.jpg?1308706785)
-
Made Turkish this morning -- by default.
Seems that someone in the family left the grinder in a tight espresso grind mode yesterday morning. Went to dump the coffee into the KONE and realized what I had done. Not to fear.
1) Reach for the ibrik.
2) Transfer boiling water from the Pino to the ibrik.
3) Shovel 35 grams of the ground 68 grams into the boiling water.
4) Let it rise; take off heat/return to heat X 3.
5) Pour slurry through KONE into Chemex.
6) Permit to drain.
7) Serve up with 1/2 and 1/2.
Blind cupping (as in unawares) comment from Czarina -- "Boy that is creamy. Good flavor."
Even knowing my hiccups, the cup was "not-bad," to use the favorite Midwest expression for understating "good."
([url]http://i0.kym-cdn.com/photos/images/original/000/138/244/funny-barack-michelle-obama-face.jpg?1308706785[/url])
Well done B|QuickAdjuster!
;D
-
Inadvertently left the grinder on espresso from yesterday's macchiato prep and ended up with 68 grams of espresso grind for my pourover. Nuts.
Pulled out the trusty Turk. Weighed out 44 grams of the Brazilian espresso grind and brought the water to the top with three bubbling events. Took out the KONE, the Hario 2, and a pyrex 16 oz measuring cup. Poured the slurry through the KONE, let it drip through with some spooned assistance (grabbing as many grounds as I could). 16 oz of a cup that most resembles a strong Mokka cup. But I wasn't finished there. . .
When Smico was here, he taught us to read the grounds the Croatia way. I pointed the handle towards me (just like Miroslav taught us) and most of the grounds were on the right, pointing to the future. The grounds suggested, "Bet you will probably forget to readjust the grinder several more times this year, champ!"
(https://www.gstatic.com/android/market/coffee.furtune/f-705-9)
-
.
-
I am so delighted that my short visit had such profound effect on coffee dregs reading customs in Mid West.
Dave, you obviously have great skills. If you can read so much from the cup after Kone 3 filtration, what kind of bright and shiny future you would be able to read from real turkish coffee cup? :)
-
I am so delighted that my short visit had such profound effect on coffee dregs reading customs in Mid West.
Dave, you obviously have great skills. If you can read so much from the cup after Kone 3 filtration, what kind of bright and shiny future you would be able to read from real turkish coffee cup? :)
I only prepare Balkan coffee <wink>.
-
Looking for my Ibrik this morning. Not up here, must be in basement resting. Need it for the LIDO2 testing.
-
I got some Sulawesi Toraja from Dave last year. This is not my favourite espresso bean, and I use it sparingly in some blends. I roasted some last week, and brought it yesterday to our friend that made Turkish coffee with it, and it was one of the most enjoyable coffees I have had in the last little while.
It might be that I have Turkish so rarely, but for sure Sulawesi shines big time using that preparation.
-
... have had in the last little while.
It might be that I have Turkish so rarely, but for sure Sulawesi shines big time using that preparation.
Thanks for the idea. I will try the Sula PB in my ibrik - - it is spectacular in the espresso.
-
According to how the levantine-run roasters we have here sell their coffee for prep as Turkish coffee, the variant would normally be either Brazilian or Colombian, where Colombian is apparently conceived to be the superior grade.
Most customers would buy their coffee ground on the spot with cardamom in the same grinder.
In one case I made espresso with beans bought from one of those roasters, and somehow the texture was espresso-like but the flavor was so close to what Turkish coffee tastes like when prepared. I was baffled at the time, and would now guess it is related to roast profile where I'm assuming beans are either scorched or baked as I suspect this is an extreme and not some sort of middle ground profile.
Sent from my SM-N9005 using Tapatalk
-
This is interesting theory Fahad. I would have not thought about that... Indeed, my profile was a bit longer than desired.
I dropped the beans at higher temp, and then struggled throughout the roast to follow my old template, then tamed the roast at the end too much...