I have not yet learned how to properly pronounce "cezve" however I no longer call my cezve an ibrik since learning that an ibrik is a more lowly water vessel which is the early predecessor of the Toto Washlet.
If you get to Sunnyvale CA, try a restraunt on Murphy St. Called Dish-Dash. In addition to their incredable food they serve good Turkish coffee. They brew it with cardamin.
CoffeeDelight Senior Member Joined: 8 Jan 2008 Posts: 20 Location: Izmir, Turkey Expertise: Professional
Posted Sat Feb 2, 2008, 12:17am Subject: Re: Turkish Coffee --
You are right about ibrik, that's exactly what it means, toto-wash water container; I have no idea who come up with that name! Proper name is cezve and pronounced as very closed to what danielrhall says: Jez-vey
Couple of hints for Turkish Coffee:
- you probably read many how-to-do's in the internet. Be aware; Turkish tea-spoon = 1/3 U.S. size tea-spoon. That means if you read a receipe saying add 2/3 teaspoon coffee per serving, don't! unless you want to stay up for the next few days...
- One improvement for cofeegeek how-to-do, after the first boil, pour some of the froth to the cups. Because if you countine to heat the coffee, froth will be overbrewed and you will loose the "sweetest" part of Turkish Coffee.
- Never boil coffee, remove from heat just about to boil.
- For coffee: Peet's Arabian Mocca Sanani, it makes pretty good turkish coffee or if you are a homeroaster, try full city roast single origin start with Brazil Minas or Santos and/or add Guatamala Antigua for blends
- grinding is the key to make a good turkish coffee. don't use espresso grinders they don't get the job done. must be pulverized...
- use cold water, and always measure it with your cup, don't guess
- take your time drinking turkish coffee, allow it to settle and DON'T drink telve (mud at the bottom)
- even you drink coffee black, use sugar. because sugar bounds and extracts more flavor in turkish coffee and forms a froth at top (the best part of the coffee)
I've got a Turkish coffee grinder that was made in Greece that doesn't seem to do the job. You say pulverize, so would a mortar and pestle be a good way to do it? I can find them cheaper than another Turkish grinder :)
CoffeeDelight Senior Member Joined: 8 Jan 2008 Posts: 20 Location: Izmir, Turkey Expertise: Professional
Posted Sat Feb 2, 2008, 6:42am Subject: Re: Turkish Coffee --
There are a lot of grinders out there just for show. If you buy it in Greece or in Turkey, you are probably buying a tourist version. If you can find German made Zassenhaus hand grinder is the best, but it carries a very heavy price tag.
Mortar is used commonly. Before the health laws, wooden or stone mortars were being used. These days, steel, brass, or porcelain is available. Similar to pharmacists’ type probably is your best bet.
Mortar Pros: 1) less expensive, 2) readily available, 3) could be used for other cooking Mortar Cons: 1) uneven particle size, 2) serious workout, 3) because it takes long time to pulverize, you are also exposing fine coffee grounds to air meaning might loose flavor, 4) only for home use, you probably kill yourself if you try to make coffee for 10...
If you want the technical specifications; optimum size is 200microns particles but most hand grinders are far from that size.
It should feel thinner than powder sugar.
I'll take some pictures and post it soon for you to see the difference between ground sizes.
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