calvin_m Senior Member Joined: 9 Aug 2008 Posts: 2 Location: Wisconsin Expertise: I love coffee
Drip: French Press
Posted Sat Aug 9, 2008, 4:19pm Subject: authentic, middle eastern coffee
i have a friend from yemen who knew i loved coffee, so when he went home (in Yemen), he came back with a bag of Yemeni-grown, Turkish-ground coffee. I bought an Ibrik immediately, but at some point in my travels, i lost it. my heart broke.
i want to re-create the middle-eastern coffee experience. i need turkish ground (very hard to get), and something grown in the middle east. does anyone have any suggestions on where to buy from? i've never seen anywhere that sells coffee from the middle east.
dimitrievski Senior Member Joined: 6 Aug 2008 Posts: 3 Location: Dubai, UAE Expertise: I love coffee
Posted Sat Aug 9, 2008, 10:33pm Subject: Re: authentic, middle eastern coffee
Probably because a part from Yemen, I don't know any country in the Middle East that grows coffee. Over here in Dubai,local roasting companies imported mainly from South America, Africa (Ethiopia, Kenya) and part of it from India and Indonesia.
Posted Sun Aug 10, 2008, 11:20pm Subject: Re: authentic, middle eastern coffee
If the coffee you lost was pre-ground, you haven't lost much. When I was in Turkey I had the coffee in many places. It was usually pre-ground and it was not very good however the alternative was Nescafe. Turkish coffee I've had at Dish-Dash in Sunnyvale CA will blow away any I've had in Turkey. Turkish coffee is ground finer than espresso. It is said that coffee ground for espresso should be dumped after 30 minutes. This is true and Turkish coffee being ground finer will stale even faster.
You need to get a grinder capable of grinding for Turkish before you start, then the Yemen from Sweet Maria's should be a good choice.
PS: Middle Eastern Markets usually have Turkish coffee. My advice is to leave it on the shelf if it is pre-ground and ask about a grinder. They may have one.
Bear in mind that authentic Turkish coffee is brewed in a method that violates one of the cardinal rules of coffee - "Boiled coffee is spoiled coffee."
In fact, Turkish coffee is boiled three times before serving. If that's OK with you, enjoy it to your hearts content. It's simply an experience notably different than brewing art one regularly finds discussed here.
Bear in mind that authentic Turkish coffee is brewed in a method that violates one of the cardinal rules of coffee - "Boiled coffee is spoiled coffee."
Actually on my Ibrik/s, if you're careful., the coffee doesn't boil. I've measured it with a thermocouple. {;-)
I believe that's because the tapered sides, & the narrow neck at the top of the pot seals the coffee in like a 'plug' & sort of acts like a verturi effect when it begins to rise through the narrow opening. I know a verturi lowers air pressure & water will boil at a lower temperature, but I think the coffee plug negates this. Ever so slightly, but I believe my measured brew temps were 209 - 210°F.
Then I'd have to say that the title "authentic . . " is a misnomer. Finding a way around the undesirable effects of a tradition are what personal coffee is about, but it's hard to then say you're seeking the authentic cup.
My understanding is that Zassenhaus makes the best of the Turkish coffee mills -- alas, they seem to be out of stock everywhere! And it looks like my Rocky's burrs would lock up before reaching the necessary level of fineness. Aaargghh!
Hi Wayne, I use my Rocky for Turkish. My true zero point is +2 & I grind @ +5, so a true +3 grind & it works great. If you have play in your upper burr carrier, you'll want to do the Teflon tape mod though to tighten up the play/slop.
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