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)