A friend who lives in NY city and was born in Israel has turkish brewed for years. He buys pre-ground turkish grind coffee imported from Israel in small packs. An older opened pack I saw(Elite coffee ind.product of Israel) looked to be about a city plus but could not smell much but staleness. Does anyone know what origins are used in traditional turkish brewed coffee. And what level they tend to be roasted at. Ed
I picked up a couple of packages of pre-ground Turkish/Arabic/Greek coffee about a year ago. Both packages were packed in Lebanon. The label on at least one said the coffee came from Central America. My most interesting ibrik brews have been with Harar. On Nov 19, 2006, at 1:55 PM, Edward Bourgeois wrote: <Snip>
Do you think it's the bean as much as it is the cardommom that gives turkish its flavor?
Cardamom is not a requirement. One of the packages I bought last year had cardamom, but do not remember if they both did. I order ibrik coffee whenever I am in a restaurant that serves it. Some spice it, but not always with cardamom. You definitely get the origin flavors if it is not spiced. On Nov 20, 2006, at 7:19 AM, Leo Zick wrote: <Snip>
with some searching I find that many seem to use Brazilian. I have some in my stash and will roast some to a FC and suggest he add some cardamon if desired. thanks for the suggestions