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A little Greek swag

Pretty little cup to go with my fancy coffees. It’s the tiniest demitasse I ever did see, but I have a carafe for the coffee, so that’s okay.

The latest is me trying (and failing) to make a proper Turkish coffee. I can’t tell you how many YouTubes I’ve watched.

You start with a medium roast arabica, ground to a fine powder. Add one heaping teaspoon per cup plus sugar (if desired) and water into a cezve (I don’t have a one of them, but I do have a small copper-bottomed vessel I used for making chai).

Heat it slowly over medium heat until just before the boiling point. It bubbles up and you skim off the crema into a cup (a larger cup than this, obvs), then slowly pour in the coffee. The grounds either dissolve or sink to the bottom, I’m not sure which is supposed to happen.

Because it doesn’t. I get a giant mouthful of hot grounds. Every time.

Oh, well. Once I pour it through a filter, it makes a really very nice cup of coffee. It’s just not a Turkish coffee.


Comment from BJM
Time: March 27, 2023, 7:40 pm

Stoaty…you don’t want to produce crema for Turkish coffee…sounds like your coffee isn’t ground finely enough…it should be as fine as 00 flour. Are you using a burr grinder?

Comment from S. Weasel
Time: March 27, 2023, 9:58 pm

I was buying ‘Turkish ground’ – maybe not ground enough?

Comment from durnedyankee
Time: March 27, 2023, 11:06 pm

Our French Press leaves a very fine powderish sludgy bit if I pour it all into the cup (being a Yankee of course I pour it ALL! Dammit that’s a waste of coffee!)

After y’all inspired me to read about coffee making, proper coffee making, I read I shouldn’t use that bit.

Also, a little bit of that foamy stuff, but reading the link, NOT Crema, just foamy stuff which fades fast.

Isn’t Turkish style even more ‘serious’ than espresso?

Comment from Mattski
Time: March 28, 2023, 11:41 am

I always start with packaged Turkish coffee (the ones with ground cardamom are my favorites); put two scoops into a pot with about two cups of water. Bring to almost a boil and remove from heat for about three or four minutes. Do that again. Remove from heat. Do that one last time. Remove from heat and let that sit a bit longer to give the grounds time to settle. Pour into a cup over one sugar cube. Serve with bakhlava or namora. That’s my recipe for coffee goodness. Hope it helps!

Comment from S. Weasel
Time: March 28, 2023, 1:04 pm

Thank you, Mattski. I’ll try your method. I was tempted to try packaged Turkish coffee, but coffee starts to lose flavor so darned fast after grinding.

The crema isn’t crema like espresso, but there’s a little bit of foam that they scoop off the top that everyone seems to think is the most important part, and a couple of YouTubers called it crema.

At the moment, I’ve got way too much coffee and need to drink it up any way I can!

Comment from durnedyankee
Time: March 28, 2023, 3:27 pm

Yesterday – Columbian golden berries

Today – Mattski style coffee!

Heh, retirement, ain’t it grand?

Comment from durnedyankee
Time: March 29, 2023, 4:28 pm

Ah, good stuff. Cardamom is a brilliant addition!

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