HomeRoast Digest


Topic: Turkish Coffee Crema (24 lines)
1) From: Dog Lovers
I, too, have had the problem of the crema disappearing into bubbles.  I
experimented and found that it is best to use the correct sized ibrik for
the amount of coffee you are preparing.  Foaming pitchers don't seem to be
narrow enough at the top for proper foaming.  The liquid should come to just
below the neck of the ibrik.  I have let it foam from 3-5 times and it
doesn't break down.  I only stir after the first foaming, and then, after
the last foaming,  let it sit a minute or two for the grounds to settle.  If
the container is too large, or the neck not narrow enough, it allows the
foam to break down.   The very best heating method is the brass ibrik lamp
which works wonderfully well with all ibriks from 1-4 cups.  I have also
used an electric stove but it takes much more care.  The brass Turkish
coffee grinder produces the perfect "powdery" coffee (whatever roast you
like) necessary for good Turkish coffee and I have used cardamom, coriander
and star anise for flavoring, all with fine results.  Ibriks are pretty
inexpensive and I would recommend purchasing several if you brew for more
than one.  Besides, they look beautiful hanging on display.  Good luck!
From Javagal
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