Street Vendor Redefines Thermal Brew Stability for Turkish Coffee [video]

Coffee preparation techniques besides espresso like pourover.
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VeniaCoffee
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#1: Post by VeniaCoffee »


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VeniaCoffee (original poster)
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#2: Post by VeniaCoffee (original poster) »

Another video of this style with captions. Quite and interesting technique.

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VeniaCoffee (original poster)
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#3: Post by VeniaCoffee (original poster) »

I wonder what the extraction ratio on those are? :shock:

wsfarrell
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#4: Post by wsfarrell »

That is extremely cool.

MWJB
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#5: Post by MWJB »

VeniaCoffee wrote:I wonder what the extraction ratio on those are? :shock:
Typically probably a little higher than a French press, or a cupping with a fine grind, maybe more on par with stronger Clever brews with a fine grind.

Mine fall around 26%EY (+/-1%) in immersion mode, might sound bonkers high, but it's not as crazy as it sounds - I just tried a similar brew (without the benefit of sand), foamed 3 times and it was 27%EY, not at all bitter, in fact it was fairly bright until I hit the sludge.

leon
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#6: Post by leon »

That was so cool, thanks for posting it. I've had some really good "Turkish" coffees in the old cities of Jaffa and Jerusalem, but those were just with the pot over a direct flame. This method is far more elegant!

clynch
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#7: Post by clynch »

What did they start with? Water mixed with an extremely fine grin? Bean grinds always sray in cup? Awesome video. Using sand makes sense.
Charlie

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phillip canuck
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#8: Post by phillip canuck »

Thank you for posting - I've never seen brewing in sand like that. Turkish coffee is how I started on my coffee path - and it was my exclusive brew method for years. Now, not so much...

-phillip

borisblank
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#9: Post by borisblank »

Greatest thing on the internet today. Thanks!