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Topic: Turkish coffee - water-coffee-sugar ratio (10 msgs / 263 lines)
1) From: Brian Kamnetz
Hi,
Can anyone give me an approximate ratio of water and coffee and sugar for
Turkish coffee?
I need general kitchen measurements, such as teaspoons, tablespoons, cups,
etc. I don't have a scale. I do have a 2-cup glass measure indicating both
oz and mL for measuring water. I don't have little demitasse cups - I'll
have to make do with partially-filled mugs for now.
Thanks for your help!
Brian

2) From: Craig Wichner
Hi Brian,
Regarding measuring, you're in luck with Turkish coffee since everyone seem=
s
to do something different, and it all seems to work out.   The short answer
= 8 ounces of water + one heaping teaspoon of sugar + two heaping teaspoo=
ns
of coffee.  Some people like it more or less sweet, but this is a good plac=
e
to start (and how I like it).  Googling will show some good websites
describing how to make turkish coffee (I prefer the ones where you don't
stir the coffee in until after the first foaming). The one thing you really
will need is a ibrik/cezve.
It's a great brewing method...I find that it brings out a wonderful
chocolatiness to the coffees, in addition to the origin/roast flavors.
Enjoy!
Craig in Marin

3) From: Brian Kamnetz
Ok! I have the lacquer cleaned from the ibrik (I think...) and am
finally am ready to make Turkish coffee. I plan to use Tom's
suggestion of 7 grams of coffee for each 2-4 oz of water. I will
measure the volume of the ground coffee and use about half that
measure of sugar.
Tom's directions say, "when the heat setting is right it should slowly
rise up to near boil-over in 2 minutes or so. As it rises to the rim,
quickly remove it from the burner for 20 seconds and let it settle
back down."
There are different size ibriks. My question regards how much water
etc I should start with. In order to allow it to rise to the rim, I'm
assuming that the initial amount should vary by the size of the ibrik.
Should it be 1/3 full? 1/2 full? More?
Thanks,
Brian
On 12/11/05, Craig Wichner  wrote:
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4) From: Ed Needham
You could probably get by with as much as half full.  Once the crown begins 
to sizzle around the edges...watch closely and be prepared to get it off the 
flame.  It blows quickly! and if it crowns and rolls over, it's dead.  Flat, 
dull and lifeless.  Gotta keep it from coming to a full crown.  You'll find 
out what I mean when you do it a few times and you see it crest and then die 
to a boil.  ...or go over the top!
*********************
Ed Needham
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] somewhere in the subject line of any email correspondence)
*********************

5) From: Brian Kamnetz
"You could probably get by with as much as half full..."
Sounds like 1/3 to 1/2 full would be the optimal range.
Wish I had a gas stove for this. Seems that it would be easier to
control the heat.
Thanks for the help.
Brian
On 12/17/05, Ed Needham  wrote:
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6) From: Tom Ulmer
Simply raise and lower off the burner to control until you get the right
heat dialed in. This technique will further your Bedouin skills.

7) From: Brian Kamnetz
Common sense... funny how elusive it can be....
Brian
On 12/17/05, Tom Ulmer  wrote:
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8) From: Tom Ulmer
I just get a fleeting glimpse at it every now and again. I've often thought
it to be feminine in nature. It smacks me in the forehead and there it is in
all it magnificence...

9) From: Gene Smith
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Not true, Brian.  Everybody's got it...just ask them.
Gene Smith
trying for uncommon sense, in Houston

10) From: Chuck the Coffee-Geek
I find common sense to be more and more uncommon these days...
-Chuck
common - Occurring frequently or habitually; usual.
Gene Smith wrote:
<Snip>


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