Turkish Coffee - Legal Drama.

[Mister Moo]

Drama is now forbidden in some parts of the country, but no such rule in Turkish Coffee zones. The stuff is just to die for, easy to make and... jeepers, it's good.

If you do not have a killer grinder then you have to go to a coffeeshop and buy some freshroasted anything and ask them to grind it for turkish. It oughta have a fineness like talcum powder. If you're not already a turkish coffee lover then you soon will be but, be safe - just have 1/4 pound ground this way for a trial run. No point in having a sawbucks worth of coffee ground fine and discover turkish isn't for you or, worse, it sits around and goes stale between brews.

Ibrik (or cerve) is nice but not essential - any smallish pot will do.

Add a demitasse of water (3 ounces, maybe) and a teaspoon of sugar to the pot for each cup you want to make. Boil the water and sugar.

Remove from heat and add one teaspoon of coffee for each cup. Some cardamon, 1/8t per cup (a pinch) of the ground stuff from the spice cabinet is, is an option. To my taste cardamon makes the coffee "turkish" and I prefer "with". Stir it all up.

Reboil slowly - allow at least five minutes but don't be scared to slow-heat for 10-15 minutes. As the mess boils it will foam up (quickly!) so watch it to prevent a fullish pot from bubbling over. Remove from heat as it foams and let the mess settle down; some reboil quickly to make foam again and some don't. Whatever. Either way, add some foam to each cup with a spoon (the foam is the reason for making turkish coffee according to the passionate) and then top up with the brew. Grounds will settle in the cups after a few minutes. Sip to almost the bottom. The sludge will warn you when it's time to quit but it isn't hardly yuckkie if you get a mouthful (which is hard to do with a demitasse).

Flavor is really spectacular - the stuff is a treat but it's easy - no trick - to brew. Order it after shish-kebob along with your baklava at any middle-eastern restaurant or brew your own. Prepackaged turkish grind from specialty stores is good to use; some of it comes pre-cardomon'ed, too. :dance:

[muziq]

Sounds real nice, Dan, and the times I've had coffee prepared this way in Mediterranean joints it's always been a treat. Got any good sources for nice pots?

[ghostrider]

I too enjoy this on occassion. I'm not a big fan of the cardamom, but that may be due to using a BIG pinch. I purchased my ibrik from Sweet Marias. Here's the link (http://sweetmarias.com/prod.brewers.ibrik.shtml).

[replicant_argent]

I have never tried Turkish coffee. Which is remarkable for my caffeinated state of affairs.
I've heard about it, read about it a bit, but never pulled the trigger. We boiled coffee in a large enamelware "camp pot" as a kid, with coffee ground in the hand grinder, but the grind was nowhere near as fine as a real Turkish. My impression must have been until now that it would be "gritty."

[Mister Moo]

I never got around to posting details until today for reasons* which are, as yet, unrevealed.For the moment I'll leave it at this - if you decide to buy an ibrik (or ibrik substitute) don't get one made from stainless steel. I suspect they may be problematic in the production of foam. Maybe. Maybe not. The jury is out for a while.

[replicant_argent]

you amuse me, Moo.
In a quirky, somewhat demented, caffeinated, hallucinogenic, twisted way.

[Mister Moo]

... We boiled coffee in a large enamelware "camp pot" as a kid, with coffee ground in the hand grinder, but the grind was nowhere near as fine as a real Turkish. My impression must have been until now that it would be "gritty."
I think the powdered sludge concept always scared me away from turkish style coffee. A BOTL sent me an ibrik and some cardamon-seasoned beans last year, however, so I made the jump to try it out. Fact is, I never got around to posting details until today for reasons* which are, as yet, unrevealed.

Depending on your grinder the sludge in french press brew will likely be more bothersome than that in turkish coffee. The powdered turkish grind is so fine (and softened by the long boiling soak) that it is practically unnoticeable if/when you sip it. In fact, you'll need more visual cue than tongue/tactile cue to know when you've finally sipped some grounds. The effect of sipping some grounds is that the coffee gradually went from rich to syrupy - not gritty at all. Our arab and oriental brothers all but invented coffee so they had something to drink with their baklava. They wouldn't be drinking it this way for centuries if it was nasty. It is nectar not to be forgotten.

So, lets get busy and start working on your middle-east enculturation process, people. It's a big coffee world out there and we need to be visiting all the different coffee playgrounds. Heh heh. Get it? Play "grounds"? Heh heh heh.

* reason(s) two posts above. weird, isn't it?

[Mister Moo]

you amuse me, Moo.
In a quirky, somewhat demented, caffeinated, hallucinogenic, twisted way.While your amusement remains paramount with me, I am rarely over-caffeinated. In spite of the crude, conventional veneer I am, in fact, quirky. I lack dementia except what I've caught from mom (96 years young and still laffing) since she moved in with us last December. I am neither twisted nor, in small doses, hallucinogenic. Mrs. Moo says I am twisted but she is wrong.

Besides - it's not about me. It's about the coffee. Have you ordered a traditional wooden handled non-stainless ibrik yet?

[replicant_argent]

While your amusement remains paramount with me, I am rarely over-caffeinated. In spite of the crude, conventional veneer I am, in fact, quirky. I lack dementia. I am neither twisted nor, in small doses, hallucinogenic.


I was referring to my own state of mind. :D:fu


My own amusement concerns me greatly. Now... off to roast a few pounds of intercontinental smoke producers. I promise to pull it before third crack.

[mosesbotbol]

Sorry if this has been mentioned, but most will put sugar in with the ground coffee before brewing. One green cardamon pod per person is good enough for novice drinkers. Lightly crush pod and take out seeds. Seeds should be nearly black with some sheen on the surface.

Most places that specialize in this coffee will grind in the cardamon along with the beans. I would shy off from doing this unless you go through a lot of coffee to absord the residual cardamon taste in the grinder.

[Mister Moo]

I was referring to my own state of mind. :D:fu
I KNEW that! I KNEW that!! :tg

Go get you an ibrik.

[Mister Moo]

Sorry if this has been mentioned, but most will put sugar in with the ground coffee before brewing. One green cardamon pod per person is good enough for novice drinkers. Lightly crush pod and take out seeds. Seeds should be nearly black with some sheen on the surface.

Most places that specialize in this coffee will grind in the cardamon along with the beans. I would shy off from doing this unless you go through a lot of coffee to absord the residual cardamon taste in the grinder.I've had good luck with a pinch of cardamom from the spice rack jar. It isn't the like the actual, official, seed but it tastes the same to me. I did extract some cardamom seed pods from some some turkish whole-bean coffee and mashed them up - seemed to drink the same as cardamom powder. Am I missing something, d'you think, enough to bother with actual seeds?

I was not willing to run those seeds thru my Mazzer, BTW. Didn't think the smell would be easily removed.

[Mister Moo]

http://www.cigarasylum.com/vb/showpost.php?p=191915&postcount=94

Crema, froth and stainless steel. I gotta try a traditional ibrik side by side with the stainless one.

[mosesbotbol]

I've had good luck with a pinch of cardamom from the spice rack jar. It isn't the like the actual, official, seed but it tastes the same to me. I did extract some cardamom seed pods from some some turkish whole-bean coffee and mashed them up - seemed to drink the same as cardamom powder. Am I missing something, d'you think, enough to bother with actual seeds?

I was not willing to run those seeds thru my Mazzer, BTW. Didn't think the smell would be easily removed.

Not missing that much, but I use a lot of cardamon, so I don't buy it ground. Have black cardamon as well that is much larger and has a different taste. It's like any spice; fresh gound is better. You'll notice a difference, but is it worth the hassle is another question.

Dropping a cardamon pod ino the french press or moka basket is nice too.

[Ace$nyper]

This is a good read, I've never had it, and I feel left out. I'll have to try this.

[Commander Quan]

Turkish Coffee is something that I love but only drink 3-4 times a year. It goes down so smooth but will keep me awake for an entire night if consumed anytime after the mid afternoon.

[tobii3]

No point in having a sawbucks worth of coffee ground fine and discover turkish isn't for you

Um......a sawbucks worth????

http://upload.wikimedia.org/wikipedia/commons/6/68/Sawbuck_photo.jpg

[Mister Moo]

This is a good read, I've never had it, and I feel left out. I'll have to try this.Nothing to it but, once you've tried it you might be hooked.

[Mister Moo]

Um......a sawbucks worth????Your other sawbuck, T'3. Your other sawbuck. :)

http://bigpicture.typepad.com/comments/images/ten.jpg

[muziq]

Thanks Dan and Moses for the additional info and discussion on cardamon. I'm hitting my local middle eastern market today to pick up an ibrik and will give this a shot!

[Mister Moo]

Thanks Dan and Moses for the additional info and discussion on cardamon. I'm hitting my local middle eastern market today to pick up an ibrik and will give this a shot!Please permit a weird aside here in ibrik/cezve world: GermantownRob sent me a very sporty little Bialetti Eleganz stainless steel mokapot. It makes great tasting moka, no fuss, every time. However, to save my life I cannot get this pot to generate anything more that the flimsiest, tiniest bit of crema atop the brew. Using the same coffee and best procedures I always have heaps of crema with my old Bialetti Moka Express (aluminum) pots.

I have one cezve and it is made of 18-10 stainless. It will generate froth once (on the first boil) and then no more. The froth from the first boil, BTW, is weak and it barely holds together well enough to spoon out into a cup.

A fine point here - or maybe no point at all. A traditional cezve is brass or copper with a silvered tin lining (so the internet for-sale captions claim). Those I have seen in restaurants are always of this type. Besides being made of traditional material they are also pretty "used" looking, i.e., they appear oil-covered or well scorched on the outside and, particularly so, on the inside neck. I suspect keeping froth involves a "well-oiled" machine and that stainless might be something to avoid.

Anyone around with more experience who can comment on how to build and keep foam atop the coffee on 2nd, 3rd or even (the most traditional) 4th boil? Do we have any Turks here? And native Balkan types with coffee background? Hello?

[mosesbotbol]

Thanks Dan and Moses for the additional info and discussion on cardamon. I'm hitting my local middle eastern market today to pick up an ibrik and will give this a shot!


The cardamon pods are good to have around. Some use them like mints for fresh breathe, and also is nice to drop one into drip coffee. I use them in rice and all sorts of food.

[Mister Moo]

Show us your turkish coffee!

Mmmm. Tonights after-dinner sip.

http://i39.tinypic.com/314a3c7.jpg

[gvarsity]

Love the Turkish coffee as an occasional treat. One of my old neighbors was from Turkey and used to make it for me on a regular basis. Need to make some up again soon.

[Mister Moo]

Love the Turkish coffee as an occasional treat. One of my old neighbors was from Turkey and used to make it for me on a regular basis. Need to make some up again soon.
It would be nice to have a Turk next door.

http://i39.tinypic.com/r8f7go.jpg

[Mister Moo]

Sounds real nice, Dan, and the times I've had coffee prepared this way in Mediterranean joints it's always been a treat. Got any good sources for nice pots?I can't say this is the deal of deals but, if you want the heavier brass (instead of tinned copper), see http://www.natashascafe.com/html/turkish.html. Copper heats up faster - brass is more durable. There are some vague claims here and there about brass being safer to use than copper.

Natasha offers reasonably priced gift sets (coffee, ibrik and demitasse cups), brass ibriks in all sizes and, at a discount, scratched or dented ibriks not suitable for gift sets. I have a couple on the way; I let you know if they are the real deal or not.

[muziq]

I can't say this is the deal of deals but, if you want the heavier brass (instead of tinned copper), see http://www.natashascafe.com/html/turkish.html. Copper heats up faster - brass is more durable. There are some vague claims here and there about brass being safer to use than copper.

Natasha offers reasonably priced gift sets (coffee, ibrik and demitasse cups), brass ibriks in all sizes and, at a discount, scratched or dented ibriks not suitable for gift sets. I have a couple on the way; I let you know if they are the real deal or not.


Sounds good; I'm going to go with the nice copper ones at Sweet Maria: http://www.sweetmarias.com/prod.brewers.ibrik.shtml Something about copper appeals to me. We'll have to do a threat-down on copper vs. brass :cb

So, in looking at the Zass turkish mills, I'm thinking having one of those around might be a nice way to get the fresh cardamon into the mix without fouling my Rocky. The turkish Zass mills at both SM and Natashas are *not* cheap...I may have a go around here for something less expensive.

Pretty soon, I may have more coffee gadgetry than cigar gadgetry :r

[mosesbotbol]

So, in looking at the Zass turkish mills, I'm thinking having one of those around might be a nice way to get the fresh cardamon into the mix without fouling my Rocky.

A mortar and pestle is a lot cheaper to grind cardamon...

[Mister Moo]

A mortar and pestle is a lot cheaper to grind cardamon...Got that right - unless the boy just wants a Zass (which is not a bad thing). Zass. Mortar/pestle. Or ground spice from a McCormick jar.

[Mister Moo]

/prod.brewers.ibrik.shtml[/url] Something about copper appeals to me. We'll have to do a threat-down on copper vs. brass :cb
If you're going all-in on turkish I feel an ibrik exchange (or maybe even an ibrik pass) coming on.

[muziq]

If you're going all-in on turkish I feel an ibrik exchange (or maybe even an ibrik pass) coming on.

That is a distinct possibility, Moo :ss

[muziq]

A mortar and pestle is a lot cheaper to grind cardamon...

Good suggestion! A Zass would be fun, but cheap is what I'm aiming for here until I know this is something I want to prepare at regular intervals at home. Some of those Zass mills are triple the price of even nice copper ibriks :eek:

[perogee]

will have to adjust sweetness for my tastes, but Lordy this is a tasty brew (and stainless is not ideal at all, no foam for me :( ). Overall though, good first experience.

[Mister Moo]

will have to adjust sweetness for my tastes, but Lordy this is a tasty brew (and stainless is not ideal at all, no foam for me :( ). Overall though, good first experience.A word on that. I have read more and made some (foam related) adjustments:

1) make the water fill in the cezve up into the narrow part of neck; that is most practical, of course, only when you have a set of pots of different sizes.

2) don't stir the coffee into the water. Add the sugar to the water and flop the coffee grounds in and let it sit on top. the repeat boiling will wet the grounds and foam them better than if you stir it all up before boiling.

It looks like the genuine turkish gig may involve coordinating the water and grounds to end up in the narrow of the neck with whatever pot you use.

[muziq]

Update--my ibrik landed earlier this week and I've made up a few brews. So far, they're turning out pretty tasty, but I haven't gotten the heating procedure down just yet, and am not getting quite the crema I desire. I will say the flavor is certainly excellent, thought, and the fresh ground cardamom is a real game-changer. What's more, it all goes smashingly with a VR Classicos first thing on an overcast, blustery morning.

[mi2az]

First Time I had Turkish coffee was in Israel about 10 years ago. Loved it ever since.

[Mister Moo]

First Time I had Turkish coffee was in Israel about 10 years ago. Loved it ever since.First taste of turkish coffee imprinted on my brain forever. Loved it ever since, too. I regret it took me so long to get around to making it at home. Lately I've been enjoying it several times/week. It is, by far, my favorite form of black coffee.

Here's to us - Marty, Moo and Muz... :chr:chr:chr

Nice to see folks having a try. I feel a turkish pass coming up after the AeroPress gets back to me.

[muziq]

Okay, some pics from my most recent Turkish coffee prep.

First, a nice shot of the equipment: fresh-ground coffee, powder-like, from the Rocky; a new salt grinder adapted for grinding fresh cardamon; and the nice painted copper ibrik from Sweet Maria (this is the 12 oz model)

http://i142.photobucket.com/albums/r101/lazlopcoltrane/Turkish1.jpg

Next, a shot of the first boil...I'm not great at the crema yet, but Moo's suggestion of just dropping the coffee on top instead of mixing it in has produced more crema than I experienced when I mixed it in or agitated it

http://i142.photobucket.com/albums/r101/lazlopcoltrane/Turkis2.jpg

Right after the third boil...that crema is thinner, but still sticking around a little...

http://i142.photobucket.com/albums/r101/lazlopcoltrane/Turkish3.jpg

Ready to drink. This particular batch was extra yummy, as I found my preferred balance between coffee, sugar, and cardamon.

http://i142.photobucket.com/albums/r101/lazlopcoltrane/Turkish4.jpg

I'm still learning how to do this right, and it's a lot of fun...not to mention that the fiance is excited to have a fourth way to prepare coffee in the morning :D

[Mister Moo]

Okay, some pics from my most recent Turkish coffee prep.

I'm still learning how to do this right, and it's a lot of fun. :DLooks like you have arrived, Aziz.

[MarkinAZ]

I love reviving an old thread that's well worth reviving...:=:

I can't say this is the deal of deals but, if you want the heavier brass (instead of tinned copper), see http://www.natashascafe.com/html/turkish.html. Copper heats up faster - brass is more durable. There are some vague claims here and there about brass being safer to use than copper.

Natasha offers reasonably priced gift sets (coffee, ibrik and demitasse cups), brass ibriks in all sizes and, at a discount, scratched or dented ibriks not suitable for gift sets. I have a couple on the way; I let you know if they are the real deal or not.

Dan, thanks for the excellent web page...

Okay, some pics from my most recent Turkish coffee prep. I'm still learning how to do this right, and it's a lot of fun...:D

Muz, great photo's and hope your new hobby is still a brewing...

[Mister Moo]

Turkish (Greek, Arabic) coffee is just wonderful. It took me years to get around to make it because the grinds-in-the-cup thing sounded too disgusting. I didn't get it until I finally had some. I made OK progress until an Egyptian friend finally taught me the fine points.

http://oi41.tinypic.com/2md3vaf.jpg

By the way, you don't get grounds in your mouth - trust me. For them what never been - you gotta go...

http://oi25.tinypic.com/2622mi9.jpg

Also, BOTL mosesbotbol talked up using cardomom pods crushed immediately before use as opposed to using ground cardamom from the spice jar - HUGE difference, that.

[ashtonlady]

New question for this thread. I home roast, what is the best roast for this?

[Mister Moo]

Anything at all. I've tried everything - it's all good if fresh.

[mosesbotbol]

Go real easy on the sugar (while making it) as a treat is to mix in some black Sambuca for sweetness and additional flavor in each cup.

[MarkinAZ]

I made OK progress until an Egyptian friend finally taught me the fine points.

http://oi41.tinypic.com/2md3vaf.jpg


That's one animated face with alot of personality Dan!

My work takes me out into the Russian/Armenian community on a daily basis, and I've had the opportunity (most consistantly) in sampling Armenian coffee. So much so, everyone wants to buy me a pot and coffee so I can make it at home (of course I have to turn it all down, but its a nice gesture non the less).

Of course, the Armenian' I come across accuse the Turkisk folks of stealing this form of coffee and calling it all theirs, and I'm sure this possibly crosses lines with the 600 year war at some point in time:D

[Mister Moo]

...Armenian' I come across accuse the Turkisk folks of stealing this form of coffee and calling it all theirs...Well... the Ottoman empire did cover a lot of grounds.

:noon :r :=:

[guitar4001]

i drank alot of turkish coffee in college. If you make it wrong, you'll be chewing it, but if made right, it is wonderful stuff. I made it with equal parts coffee and sugar. It seemed like I was always struck with a sudden need for the bathroom about 20 mins after drinking a cup or two.

[MarkinAZ]

It seemed like I was always struck with a sudden need for the bathroom about 20 mins after drinking a cup or two.


:D

[physiognomy]

Show us your turkish coffee!

I feel obliged to oblige... :D

http://farm6.static.flickr.com/5006/5262179471_00d2dca5b3_z.jpg

Good stuff!!! The owner of my local Middle Eastern market recommended Najjar Classic to me & I've enjoyed the blend with added Cardamom (green bag).

[Mister Moo]

I feel obliged to oblige... :D Good stuff!!! The owner of my local Middle Eastern market recommended Najjar Classic to me & I've enjoyed the blend with added Cardamom (green bag).Nice!

If you have a mortar and pestle advise your addy and I'll mail you some cardamom pods.

...I made it with equal parts coffee and sugar. It seemed like I was always struck with a sudden need for the bathroom about 20 mins after drinking a cup or two. Dag... that sounds like a lot of sugar and I like sugar but, with turkish, it seems as good with as without. I guess that approximates a cuban coffee. For the medium pot I think I use 7 ounces water x 2T coffee x 2t sugar (or less) x 1/8t cardamom.

[MarkinAZ]

I feel obliged to oblige... :DGood stuff!!! The owner of my local Middle Eastern market recommended Najjar Classic to me & I've enjoyed the blend with added Cardamom (green bag).

That looks delicious...:tu

[slickster81]

Anybody try making this with Splenda instead of sugar?

I have a Lebanese market very close to work, they have Turkish grind coffee, with cardamom or without, as well as a good supply of ibriq at reasonable prices.

I've made Turkish style coffee in my SS ibriq before, good foam, but never added sweetener as I cannot stand the aftertaste sugar leaves in my mouth when combined with coffee....;s

[MarkinAZ]

Through an Armenian source, I located an excellent market on the border of Glendale/Burbank that has everything you could ask for. Talk about Ibrik city! There was copper, SS, and everything. I picked up a copper ibrik for $7.99 and walked over to the coffee section. I was just like a little kid in a candy store (well, they had that too...). I ended up choosing the Cafe Najjar Classic blue bag for $2.99 (7oz or 200gr) as I thought this would be a good introduction.

After briefly cleaning my new Ibrik, I filled it half way with some water and grounds and gave it a good boil to break it in. Dumped the mess and rinsed it out.

My Ibrik holds exactly 8oz of water measured up to the lip. I measured 6oz of water, 1T of turbinado sugar, and 2 healthy tsp of Najjar (no stirring) and threw a low-medium gas heat underneath. This took a number of minutes to bring a lite rolling boil from the sides to the center, while gradually thrusting it upwards. As the crema almost reached the top, I withdrew the Ibrik from the heat and let it rest for approximately 30 sec.

During the 2nd boil, I noticed it was simply bubbling from the side and there was no crema forming or upward movement to the top. I simply realized that possibly 1) This was due to low heat and 2) Maybe not enough ground coffee to help form a seal between the water and air. I proceeded forwards and dumped this first batch and started over again and added an extra tsp of ground coffee and raised the heat up to medium.

This appears to have worked and I got the desired results. I performed 4 boils/rests with stirring after the 4th boil/rest, and ended with a 5th boil and some decent crema which was spooned into my 10oz slim cup. After the rest, I slowly poured my newly created elixir and enjoyed sipping it this evening. Now I'm HOOK...:r

I'll get some photo' up here soon. Looking forward to adjusting the mixture for this size Ibrik, oh, tomorrow maybe?:D

[mosesbotbol]

Anybody try making this with Splenda instead of sugar?

Unless you are not for sweet coffee, Splenda won't taste the same. If you don't like sugar, try black Sambuca for sweetness.

[MarkinAZ]

The adventures in creating Turkish Coffee continues... Here's the set-up; Ibrik, Classic Najjar coffee, and turbinato sugar: http://i250.photobucket.com/albums/gg271/markinca1953/Pictures004.jpg

Recipe: 4oz cold water, 1 rounded tsp sugar, 3 generous tsp coffee and placed over a healthy low-medium gas flame:
http://i250.photobucket.com/albums/gg271/markinca1953/TurkishCoffee1001.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/TurkishCoffee1002.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/TurkishCoffee1003.jpg
Spooning as much crema into the cup and returning the Ibrik to the flame for final heating and additional crema, and the final results:
http://i250.photobucket.com/albums/gg271/markinca1953/TurkishCoffee1004.jpg

Hot dang this taste good! Still working out the bugs, but having a great time doing so...

[trogdor]

My wife's grandmother lives with us. She's originally from northern Italy and she makes this for me every weekend. I like to drink a cup or two of regular coffee first, then I go to town on the hi test :)