Too Much Coffee

Good post on a.c on Turkish coffee (by Rev. RIch Lyons). I drank it once, tasted very good: a deep, rich taste, almost as good as espresso. Unfortunately, because of my piece of junk Rocky, I can't even contemplate making a Turkish grind at home. Anyone tried it? And what beans would you suggest?

(in case you were wondering: Ibrik is the brand of little kettles used to make Turkish coffee: see also http://www.natashascafe.com/html/turkish.html )

Do they put a lot of sugar in Turkish coffee? I can't stand sweetened coffee.

Btw the link doesn't seem to work.

Eward

It's made by mixing coffee, sugar and water and then letting it stew for a while - it resembles making chocolate milk with fresh cocoa.

...works fine for me

I fixed the link - there was a ) at the end of the URL and the browser thought it was part of the URL.

On topic then?

Does anyone know where they sell ibiks?

steve

Carlo Apcar sells them (retail). http://www.tea-and-coffee-emporium.co.uk. It's his fault I'm a coffee geek, although I've outgrown him. I bought my first espresso machine from him (the Pavoni I sold earlier this year) and I've had loads of pre-roasted from him over the years until my palate woke up to the fact that some of it wasn't as fresh sometimes as it was others. I stopped buying from him when I discovered H&V, and shortly after that I got a Hottop and I started roasting my own.

If you want one for yourself, call him and tell him I sent you. It won't make a blind bit of difference to you or him but it'll salve my conscience for not buying from him after doing so for so many years.

If you want wholesale, I can't help you.

No I dont want retail (yet ) but I really want one for my collection of machines. Its good to have all the types of brewing method you can. I'll tell him you sent me

steve

Hi. Must just tell you this. Many years ago I was a Missionary to Seamen, with the accent on Foreign. On boarding a large frieghter, I had the pleasure of being invited into the ships galley by a lovely Portuguese cook. Before I even got my feet over the step he was asking me to join him for coffee. Being thirsty I readilly accepted his offer and watched with interest as he ladled coffee grounds (two heaped tablespoons) into a tiny Jezve (Ibrik). There was an almost equal amount of sugar and then water to finish it off. The Jezve was placed almost reverently on the galley stove and we began talking.

As we talked I couldn't help noticing the Jezve. It was bubbling and frothing away like a dervish. I kept hoping that he would soon take it off the stove, as suddenly awakened thoughts of stewed tea kept coming into mind. But he seemed oblivious as to what was happening. Anyway, to cut a long story short, he did evemtually take the Jezve off the stove and delicately poured out two small mugs of thick, very very aromatic coffee. The colour of the brew was very dark and I was very apprehensive of drinking it. But knowing that to offend could lead to some unpleasantness and the loss of a friend. I did drink the coffee.

As an avid tea drinker I found the coffee terrible. It had an almost anaesthetic aroma and the taste was so strong as to defy adequate description. Sweet? Yes, but bitter too and it clutched my throat like the old man of the sea. Before I was halfway through the drink I was feeling very light headed. In fact after thanking the cook for his hospitality and bidding him farewell, I had no need to walk down the long steep gangway, I floated down. It was several hours before I fully recovered from that experience.

Ibrik? Jezve? It is a great tool and I think that I might even buy one should my state pension stretch to it, but leave it boiling on the stove for nearly an hour, no way. Enjoy it. Regards. Walt.

it should be cooked 3 times, meaning when the bubbles rise you take it off, wait a bit, put it on the stove again, let the liquid rise again, take it off, let it settle and once again the same game...then it's finished.
But be aware that you need a grinde that has to be able to grind turkish - and none of us winder grinders (Mazzer, LSm, whatever) does. I had to buy a Mahlkönig VTA S6 for that (and for grinding bags of coffee for customers real quick).
Turkish grind is like dust! Not sand - dust!

BTW, the ibrik is found in almost any kitchen supply or one of these little cheap shops owned by eastern natives....or the fleamarket.... posted to Moccafaux in his "turkish" thread about the different recipies....

joey