Street Vendor Redefines Thermal Brew Stability for Turkish Coffee [video]
- VeniaCoffee (original poster)
- Posts: 141
- Joined: 12 years ago
Another video of this style with captions. Quite and interesting technique.
- VeniaCoffee (original poster)
- Posts: 141
- Joined: 12 years ago
I wonder what the extraction ratio on those are?
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- Posts: 429
- Joined: 11 years ago
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.VeniaCoffee wrote:I wonder what the extraction ratio on those are?
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.
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- Posts: 133
- Joined: 9 years ago
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!
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- Posts: 156
- Joined: 13 years ago
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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- Posts: 456
- Joined: 15 years ago
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
-phillip