nixter wrote:Thank you for the great response! Can you elaborate on the "no-boil" technique? Every guide I've read says to boil to a froth nearly overflowing 3 times. I'll admit that much of my results have been ashy with boiling.
While I'm no expert, I can say with confidence that once boiled, Turkish coffee is no more. The key is to bring the mix to near boiling, thus creating an about-to-erupt-volcano like effect from the "crema" or foam, then removing it from heat. Whether you do this once or thrice is probably a matter of debate; for now, I'd just do it twice until I'm comfortable with everything else. I doubt the "3 times" is as important as dosing, heat application, or not boiling.
Again, use gentle heat, bring close to (but not to) boiling, then remove from heat. Gently swirl the cezve twice then repeat the heat application one more time, then pour into cup. You should get a thick layer of "crema" in your cup, it should be covering the whole face of the drink, and it should persist for a while.
I'd stick to making one cup at a time for now, use the one-cup (60ml, 2oz) cezve, not the two-cup or larger. I currently dose about 7+g coffee & 2oz water or so. I mix the coffee & cold water very well before applying heat. Here's my gear:
Shopping in Turkey is tough if you want genuine items and real prices but it was a fun, fun, fun hunt. On the photo there is a Suzen grinder I bought from the workshop that actually makes them! I had a great time in that shop talking (using sign language most of the time) with them. They're great, great, people who do their work with care. You also see a cup shaped like a pear, this is a replica of of actual Ottoman items which I bought direct from the factory. Finally, my new cezve, this one is shaped (and made) like none I've seen anywhere else on the Turkish markets or the Internet; it has a very sharp taper and a large & deep spout. This is a copper item clearly made by hand and it shows, I only wish I could've identified the place that makes it and pay them a visit.
We (as in the Internet coffee community) have a resident Turkish coffee expert. I tried contacting her for help prior to my Istanbul visit but wasn't lucky enough to get a response, I hope she's still well. Never the less, over the years she has posted some great info that can be found by going thru her posts on H-B & CG:
kahvedelisi on H-B: /member/kahvedelisi/
kahvedelisi on CG: http://coffeegeek.com/members/kahvedelisi
yakster wrote:I read somewhere that one of the techniques with Turkish coffee was to use light roasted beans and then before you start to make the coffee you actually do a bit of a second roast to the ground coffee in the Ibrik. This is supposed to help ensure freshness as the lighter roast will age slower and you'll be able to take it to the roast level that you want before brewing on a by-the-cup bases.
Roasting by the cup, I like it.
I've made Turkish a time or two (minus the secondary roast) and had moderate success. My understanding is that the foaming of the coffee actually comes before the boil... I think the part most challenging to me is being able to spoon off some of the coffee crema / foam into the cups and have it last when finishing and pouring off the coffee.
Please note that a cezve is what's used to make Turkish coffee (you can see one in the photo above), an ibrik is a totally different device; this is a common misconception on the Internet.
While this double roast theory might sound romantic, it ain't what's actually common in Turkey nor does it make much sense. Spooning off the crema is something people discuss when making multiple cups using one cezve, in the espresso world that would be like trying to identify channeling without a naked PF, it can be done only once you have enough experience -- I know I don't