HomeRoast Digest


Topic: Turkish Coffee- where's the crema? (2 msgs / 48 lines)
1) From: David Jewett
You're right, not boiling the coffee helped. I changed my technique to 
waving the Ibrick over the flame back and forth until it gets foamy and then 
pulling it back. I haven't made lots of crema yet, but it's definitely 
improved. I suspect that now I'm not using enough heat where as before I was 
scorching it. I tried using a small pan on the burner, but all I have are 
those teflon pans and it started smoking. Keeping the Ibrik moving seems to 
help even the heat out.
I have found that Tom's Monkey Blend makes a good cup of Turkish coffee. 
I've been playing with a 10% Robusta-90% Monkey Blend, and the robusta 
spiciness really comes through in the turkish coffee.
I'm using a standard 7 gram scoop for 4oz water. If this is incorrect, will 
someone let me know? Tastes good anyway...
Later,
David Jewett
Royal Oak, MI
His name was SteveD and he said:
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2) From: Steven Dover


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