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Topic: What Beans / Roast / Grind for Turkish? (10 msgs / 218 lines)
1) From: Larry Dorman
I made a new friend recently who drinks Turkish brewed coffee almost
exclusively.  I told him about home roasting and that I would roast
some for him to try.  Now the question is...  what bean and roast
would you all recommend for this purpose?
I would also take advice on how fine to grind...  I currently grind
for everything from espresso to press.  I get the impression that
grinding for espresso is about right... any input?
Thanks everyone!

2) From: Brian Kamnetz
I fiddled around with Turkish for a while, until I moved and for some
reason never got going with Turkish again. But as I recall as relates
to grind, the finer the better. I don't think that the variety is as
important as with espresso; many varieties and blends are good in
Turkish. Different strokes for different folks.
I fiddled around with methodology some, with quite a lot of imput from
members of this list. You can probably find a lot of the emails in the
Meyer archives.
I don't know where the paper with my proportions is, so I can't give
you that info, but it seems that I added the sugar to the water and
heated it up to about 170 degrees, then added the coffee. I used a
thermometer and tried to keep it under about 180 degrees or so (I
think). You certainly want to keep it well below boiling.
I liked Turkish and have always planned to do some more of it, but
just never quite got to it.
On 8/27/07, Larry Dorman  wrote:

3) From: MichaelB
Any coffee you like to drink will taste good Turkish style. The grind is the
finest powder you can produce with your grinder - finer than espresso. It's
possible your grinder won't be fine enough, but try the finest you can and
see how your friend likes it. Also, share his technique with us. There are
many variations and it should be interesting to find out how a native does
it rather than asking us wannabees.
On 8/27/07, Larry Dorman  wrote:

4) From: raymanowen
It's not fair to talk "fine," when your grinder can almost turn coffee beans into talcum powder at "0" when the burrs are just touching [the outer flat edges, the cutting faces never touch].
 Just think, with Flat Burrs, the cutting edges could touch and be destroyed.
 In country, Koreans will practically take out a mortgage to get coffee shop coffee. A group of Koreans for whom I occasionally repair optical coating and analytical machines loves Vietnamese coffee at the different Pho and Vietnamese restaurants.
 Now that I think of it, it's on my To Do list to make a pest of myself to some of my Muong and Spanish friends. Laos lists coffee as one of its major exports- maybe they have a favorite roasting/ brewing mode.
Mexico should have their coffee style too- they sure have the neat beans. I took three airpots of some Zambia I just roasted to City +, short of 2nd Crack. 28hour rest. 
TechniVorm, my way, 90g for 5.5L with Gold mesh filter, 1L left; 45g for 2.5L brewed with paper filter, gone.
We had been remodeling our 2 Kingdom Halls- we share with a Muong congregation and a Spanish congregation; two Spanish and an English congregation share the other one.
Long story short- Ha! For breakfast Sunday morning after an all-nighter doing a Mondo "spring cleaning," the Spanish sisters put together a mess of all kinds of burritos and fresh chiles relleno and tortillas. Lots of good stuff.
They read me like a clock- I've never had such fabulous tasting food in my life. They said, "For an Anciano, you bring us goood coffee." Gee, thanks, I think, after they translated.
Cheers, Muchos Gracias and Ahk Hun -RayO, aka Opa!
May Grinder?
On 8/27/07, MichaelB < espressoperson> wrote:

5) From: Angelo
If your grinder won't do Turkish, you can use a Whirly-bird grinder. 
Keep it spinning long enough to get a talc-esque powder.
You could easily use a mortar and pestle to do the job...
At 06:09 PM 8/27/2007, you wrote:

6) From: Leo Zick
dont forget about the importance of the plurimodal grind

7) From: Michael Dhabolt
raymanowen wrote:
Have you found that your Muong friends have a taste for "Vietnamese
coffee" prepared in the traditional accoutrement'?
Mike (just plain)

8) From: Justin Marquez
It is easy enough to make.  Just buy the little metal drip pot thingies
(they run about $3-4 each in Asian grocery markets) and buy some of the
Vietnamese coffee with Robusta as part of the blend.  Pre-ground is fine.
500 gr of it cost me less than $4 in a mylar bag. The directions are on the
bags. It takes a little while to drip out, but well worth the wait.
If you don't have access to the drip pots, you can also use an Aeropress.
This method drips out abiut 2x as fast as the metal pots.  The result is not
identical, but darned close. One thing I meant to try but haven't yet is to
use two filters to slow the drip.
Important to get the Vietnamese coffee. You can smell the "chocolate"
whenever you open the bag.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On 8/29/07, Michael Dhabolt  wrote:

9) From: Mack, James E. (VHAJAC)
Hey everyone, new to the board.  Saw the discussion of burr grinders.
My old Zach & Danny's recently petered out.  Was never really totally
happy with it do to it being too messy.  My wife just bought us a
Neville (Australian made) and really like it.  Very consistent grinds,
can also do Turkish. Also very fast and will do different cup volumes.
Down side - a little pricey at William Sonoma.  Have a great day.
Jim Ed

10) From: raymanowen
Muong is a new language I have to learn. They may speak homicidal English,
but I can empathize with their thinking. The children restrain laughter when
I try to practice Muong. It's the closest I'll probably get to Laos.
It makes me shudder when people grin at my speech, only because I know how
close I came to being in a fight and making some Filipino enemies, 4 decades
ago. I thought I was saying "Friend" in the Pampangan dialect of Tagalog
near Clark in the Plaridel subdivision. The occupants of the Jeepney heard
Oops- I learned "Ma walang galang Po- Sori na lang" post haste!
After the burrito and chiles relleno kinda' swapping for my Zimbabwe AA home
roast, I thought I should be more gracious and pay attention to their
particular brew styles. My humble brew was no match for the excellent food
they served me.
In addition to their language, I'd like to learn the Muong cuisine and how
they favor their coffee. Maybe it was a little crude of me to drag in the
airpots of my brew. The 3L airpot might have been a jolt, at 1.5:1 with a
Gold mesh filter. The 2.5L was the same, using a paper filter. "I like
Starbucks, but this is good."
Hope so.
My Korean clients really introduced me to the iced Vietnamese coffee, so I
got some learning to do. I'm having a superb cooled Ethiopian Sidamo- more
of my coffee stash reduction, it verges on Sweet!
Cheers and Mabuhay -RayO, aka Opa!
On 8/28/07, Michael Dhabolt < michael.dhabolt> wrote:
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

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