Turkish Coffee

[SilvrBck]

Another take on Turkish Coffee...

Coffeegeek Turkish Coffee

SB

[MCGUNNUT]

[quote=SilvrBck;1516932]Ahh, I see. I bet you could use any finely ground coffee, no?[/quotey=
I would stick to medium to slightly bold and grind it into baby powder in a traditional grinder. I got my Greek grinder from the Kitchen Depot.com. Most people bring the froth up three times without stirring it down of heat. I bring it to four while stirring down the foam as it builds. When ready to serve, give each cup a little of the foam and then poor down the side of the tass so as not to disturb the beauty of the creme. Let it sit a few moments for the grinds to settle and sip under the foam. BAM! For mw it's like Zanax and caffiene in perfect balance. Combine with an Isla del Sol or Pimp Stick and your set.

[rlaliberty]

figured i'd bump this.

got my great grandmother's old ikrit and whipped up a batch of this today with some coffee from a turkish bakery. awesome stuff! i loved the spice (cardamon?).

anyways, very good.

[mosesbotbol]

Grind the cardamon seperately from the coffe and then mix in. Use green cardamon and make sure the seeds are black with a touch of sheen.

Can use a mortar for the cardamon.

[imthegoal]

Originally Posted by Mister Moo

I was gifted a kilo of coffee+cardamom and a small stainless pot by Imthegoal last year. The learning curve is a lot less than a kilo and the required tools don't amount to much. Boiling is a mess and the taste is not nice; like Ghost'r said, you really miss the boil - just go slow and mind the heat when foam starts to show. Given the high 'like" proprotion I think we should promote this and achieve as many new T-coffee gorillas as possible. This drink really is a treat and there's nothing to it. It is probably excellent with, uh... steel cut oats and thick crispy bacon. For example. heh heh heh.

Boiled coffee is cowboy coffee. Feh.

I am glad you are enjoying and still using it. I have not had any since I left Kuwait.

[volfan]

I am slovenian and never had it until I went to a turkish restaurant out west. It was an eye-opening experience as to how good and different coffee can be. I still prefer cuban coffee but I always drink turkish coffee when it is available to me.

scottie

[Mister Moo]

Originally Posted by volfan

I am slovenian ... ...I always drink turkish coffee when it is available to me.

scottie

You wild Sloveenies... I never had it until imthegoal sent me an ibrik and some spiced beans. Fantastic after-dinner coffee.

[kayaker]

Hmmm... I guess I voted wrong. I have a bag of Turkish Blend beans, which is what I thought you were referring to, not the method you described. Sounds interesting. Might have to try it sometime. Turkish Blend brew Turkishly.

[Mister Moo]

Originally Posted by kayaker

Hmmm... I guess I voted wrong. I have a bag of Turkish Blend beans, which is what I thought you were referring to, not the method you described. Sounds interesting. Might have to try it sometime. Turkish Blend brew Turkishly.

When it's good it is spectacular. This picture ALMOST tells the story.

[kayaker]

Nice serving setting. Looks really good. I'll definitely give it a try as soon as I can.

[NapCat]

[SIZE="4"]What a wonderful thread ! Thanks for introducing the topic, Mr. Moo !!

I have not had Turkish coffee since I lived in the Middle East and always figured it was too difficult to attempt. Now reading the method (which is not difficult at all) I really want to try this.

Any tips on coffee varieties/blends? roasting ?

Thanks in advance

'da Cat[/SIZE]

[mosesbotbol]

Originally Posted by kayaker

Nice serving setting. Looks really good. I'll definitely give it a try as soon as I can.

I prefer it with the sugar added at the beginning, make sure the cardoman is fresh ground too. Once it gets near a boil, it wants to "take off". Be careful.

[letsgomountaineers]

Originally Posted by ShaulWolf

If y'all want to try the way a different way of making it here it is. Follow the same steps as before, slowly heating and stirring until the water comes to a boil. Just as the water boils take it off the heat and let it settle. Once it's settled some start heating the coffee again like before, stirring until it comes to a boil. Again, remove it from the heat, let it settle, and boil again. That's boiling it and letting it settle three times. After the third time it's ready to serve.

That's the way my grandma makes it, usually with a little sugar since it makes for a very strong brew. If you let the grinds settle before drinking you'll have some caked in the bottom of your cup. As a sort of game and tradition you can flip the cup over and let the grinds drip down the side. From the patterns made by the grinds someone will read your fortune.

If you heat it slowly, it only needs to boil once. if you add the sugar, add it while hot. Its considered insulting to add anything after as traditionally served in the pot with an empty cup next to it. I would suggest getting traditional coffee service, normally go for arabic before turkish. Also, arabs do not appreciate it being called turkish coffee as opposed to arabic coffee.

[GreekGodX]

Ok People to me it's Greek coffee.. First page of this post someone posted about a green bag with a parrot and Greek writing. That would be Loumidis coffee and another Greek brand is Bravo in a silver bag. It is all made the same everywhere.

If you want to add sugar, add it with the coffee before adding water.

A little tip: If you brew it right you will have a lot of bubbles/foam on the top after you pour it into your cup. The old men sitting in the cafe will be looking for a lot of bubbles. A method was explained earlier about "bringing to boil, then back down, then back to boil" this will help increase the amount of bubbles after.

[plexiprs]

Turkish Coffee - Wikipedia article

From the 1970s, in many languages, the word "Turkish" has been replaced with euphemisms such as "Armenian Coffee", "Greek coffee", and "Cypriot coffee".

In Greece and Cyprus, this change was precipitated by the 1974 Cyprus crisis: “...after the Turkish invasion of Cyprus in July 1974, when Greco-Turkish relations at all levels became strained, τούρκικος καφές became ελληνικός καφές by substitution of one Greek word for another while leaving the Turkish loan-word, for which there is no Greek equivalent, unchanged.