Almost everything related to Turkish (including Turkish coffee) there aren't much written statements or clear descriptions. It's kinda "mouth to mouth" thing, you pass what you heard/saw from your elders to younger generation. Also we often don't feel the need to explain in detail what we do and how we do it, you watch and learn, there's no questioning in general. So we expect exactly same from other people, "watch and learn don't question it", when "unexpected" curious questions asked, such as "what's the brewing temperature, what's the exact fineness of coffee?" due to lack of knowledge we start "making up things" and our aim is to make curious observer happy I don't believe there's a single human being on earth including Turks) can come up with a logical explanation (other than "hygiene??" which makes me roflol) if someone asks "why bring coffee to boiling degree 3 times in a row?" The froth is essential in Turkish coffee, once it gets boiled you'll lose that froth so what's the purpose of doing it? To serve it extremely hot? That's also ridiculous, it will "again" lose temperature once you get it away from heat, I mean doing 3 times boiling thingie won't give you an extra warm cup of coffee for extra longer period of time. Anyways I hope you get the point and I was not too boring, just tried to explain a little "what's behind it". For short --> when people don't know the answers or if they haven't done some serious research on the subject, then they just make up an answer right there just to make you happy (or maybe to keep their reputation, I don't know). "That" is the main reason for "variations" of Turkish coffee, not the knowledge driven people.cannonfodder wrote:Sorry about that. I don't get onto coffeegeek very often anymore. I obviously have a misunderstanding of the brew method. Every reference I have seen refers to three boiling, or maybe more appropriately three foamings.
Right. We call it cezve though. It changes from country to country. Arabic countries call it ibrik. But in Turkiye ibrik is something else (you serve liquids with it) For instance pots used for mirra are ibriks, pitcher to be more precise. Cezve is more like a mini skillet (without lid etc). About blends and roasting I had written some info, just check previous messages in this thread.cannonfodder wrote:The coffee should bloom and froth just before the boil if my observations are correct, unless you live at some ridicules altitude. I just may pick up an Ibirk to try it out. What style of coffee is used? I am sure not all blends work well for this brew type just as not all coffee makes good espresso. Is there a particular blend of beans that works well?
Also I'm posting some pictures here to cover some questions about roasting, grinding, brewing turkish coffee (When it comes to taking pictures I'm the worst anyone can imagine, sorry for the quality) SHB Costarica tarazzu roasted to city+ ground with turkish mill, brewed in 1 cup sized copper cezve. Taken away from heat immediately after froth formed and poured into cup.