I mostly concur w/ that video, except I use different coffee/sugar ratios. I guess it's all in the taste.
That video left out a few things, though - you need to let each cup settle for a bit (as you see, the grounds are never strained out. Even though the grounds are very fine - almost powder - they're still a "solid" part of the coffee that is not desirable to drink and they need to settle down to the bottom before you drink). Also be aware of the resulting sludge at the bottom of your cup and drink carefully as you get down to the last sips.
I also let the coffee "brew" (boil) a bit more than that video shows. The pot I have is identical to what's shown in that video, and I tease the pot on and off the heat until it boils all the way to the top. This gives you a good amount of froth, which is a big part of the turkish coffee IMO.
Warning: This is something you need to watch and never walk away from! The brewing/boiling happens FAST. I guarantee if you walk away, that's the moment it'll start boiling - and when it boils, it starts expanding quickly. It won't sit there and just boil like a pot of water. It will boil over instantly unless you remove it from the heat.
It's worth mentioning that I drink my regular coffee (drip/press) with cream, no sugar - but I enjoy my turkish coffee just like in the video - sugar, no cream.
Good luck! Sorry it's been so long since your original post.
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Usual Brewing MO: Bodum 36oz Press
Grinder: Bodum Burr Grinder
Home Roaster: forget about it! I've got I Have A Bean!
Favorite Beans/Currently Drinking: Costa Rica SHB EP Romelia
Quote:
Originally Posted by Red River Roaster
...I carry a french press with me on travel, it keeps my happy meter where it should be.
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