Dear mike :
I'm pleased to read my mail and what I see about the interesting of egyption coffee cup and I'll tell u about some details about egyption coffee :
1st we are now roasting using drum roasters (the common way) and our common colour of the coffee is the full city roast degree which is before the 2nd crack of the beans immediatly
2nd we are grinding the coffee in the finest degree as I explain in the last mail
and now we upgrading a new machine which get us the coffee fast as the expresso machines and fine as our national machines
3rd we r using in most shops here a special mix between the indonesian and brazilian beans which get us the required aroma and taste that all egyption used to drink it(but I'm adding more than these types of beans to get better taste and aroma (special mix for my shop))so I have a differnt taste which I discover that egyptions like it more that the normal one
4th we made the coffee not like u drink , IT must have what we said about it the coffee face which come from close the fire before the coffee fully boiled and put it fastly in the cup
that's what we can say about it the egyption coffee
miKe mcKoffee wrote:
Welcome to the List! If I ever visit Egypt I'll be sure and look up your shop. What styles of coffee do you serve? Is "Turkish" coffee prepared the same in Eqypt? Please do give specific details on how you brew Turkish style coffee. Amazing how the common love of coffee knows no boundaries.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before.
From: homeroast-admin [mailto:homeroast-admin] On Behalf Of ashrf nabil
Sent: Tuesday, October 24, 2006 2:33 PM
Subject: Re: +1975 *fresh* Turkish Coffee from Egypt!
Dear Dave S.
The coffee we use is the fresh one but we must wait for 3 hours as minimum after roasting before grinding it and after that we can grind it to the finest grade (it 'll be like flovar)
Maryann & Dave Schellenberg wrote:
I guess the first question that comes to mind is, do you use fresh
roasted coffee? Or do your customers prefer it to be "aged".
ashrf nabil wrote:
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