Northam Saint said:Well it was full of coffee grinds and I was even daft enough to take another. It took me ages to get all the grinds out of my mouth.
andyjreid said:Northam Saint said:Well it was full of coffee grinds and I was even daft enough to take another. It took me ages to get all the grinds out of my mouth.
I kinda like getting some of the grinds although you shouldn't be drinking all the mud at the bottom of the cup.
andyjreid said:Hi guys, I was wondering if any of you have experience in brewing Turkish/Greek/Cypriot coffee in the traditional manner using an ibrik/cezve pot?
I was able to acquire a nice copper/tin ibrik and have coffee the right grind (i.e. powder). I have watched many videos and forums and all seem to give slightly contradicting opinions regarding preparation method.
I use a medium/low heat on an electric hob. The ibrik itself is 10oz capacity (to brim) and I use approx 7oz water to 3 heaped teaspoons of coffee.
davidb said:Here is how I have always made it - I have a number of coffee pots including an electric one but have found that an old copper one makes the best coffee:
* Using a Cypriot or Greek size coffee cup as a measure pour water into a small coffee pot.
* Bring the water to the boil.
* For a 'sketo' put 1-2 teaspoons of coffee into the boiling water and stir well, until it froths up.
* For a 'metrio' add one spoon of sugar.
* For a 'glyko' add two spoons of sugar.
Coffee is always served with a glass of cold water.
David (I only like metrio!)
Northam Saint said:Would it of been full of grinds or did his late wife make the coffee ?
rum said:I have the following pointers for you:
- Make sure you are actually buying from a TR/GR/CY brand that makes the coffee for this reason. Be advised that there are differences between all three - Turkish coffee is roasted dark (so very strong), whereas Greek and Cypriot coffee is known as "blonde", i.e. more like a medium roast, so much lighter.
- Try not to use electric heat if you can as these have thermostats - they warm up to the temperature they think is good and then stay at that level, meaning your coffee won't "rise" at the right time! Suggest you get a single gas stove (camping stores usually have them) if you can.
rum said:andyjreid said:Hi guys, I was wondering if any of you have experience in brewing Turkish/Greek/Cypriot coffee in the traditional manner using an ibrik/cezve pot?
I was able to acquire a nice copper/tin ibrik and have coffee the right grind (i.e. powder). I have watched many videos and forums and all seem to give slightly contradicting opinions regarding preparation method.
I use a medium/low heat on an electric hob. The ibrik itself is 10oz capacity (to brim) and I use approx 7oz water to 3 heaped teaspoons of coffee.
Yes, sir! I'm a native of the entire region, although British born and have made my fair share of said coffee... to the point that it runs through my veins!
I have the following pointers for you:
- Make sure you are actually buying from a TR/GR/CY brand that makes the coffee for this reason. Be advised that there are differences between all three - Turkish coffee is roasted dark (so very strong), whereas Greek and Cypriot coffee is known as "blonde", i.e. more like a medium roast, so much lighter.
- Try not to use electric heat if you can as these have thermostats - they warm up to the temperature they think is good and then stay at that level, meaning your coffee won't "rise" at the right time! Suggest you get a single gas stove (camping stores usually have them) if you can.
davidb said:Here is how I have always made it - I have a number of coffee pots including an electric one but have found that an old copper one makes the best coffee:
* Using a Cypriot or Greek size coffee cup as a measure pour water into a small coffee pot.
* Bring the water to the boil.
* For a 'sketo' put 1-2 teaspoons of coffee into the boiling water and stir well, until it froths up.
* For a 'metrio' add one spoon of sugar.
* For a 'glyko' add two spoons of sugar.
Coffee is always served with a glass of cold water.
David (I only like metrio!)
David, if it weren't for your name, I'd say you were Greek!! Your method seems spot on to me - although I might not necessarily bring the water to the boil... a bit before the boil is optimum I find.
The electric coffee makers are superb these days. Someone I know has them and they are quite popular now in Greece and Cyprus. In some places in Turkey (Istanbul) I have seen them making it the traditional method, with ash and hot sand!
Northam Saint said:Would it of been full of grinds or did his late wife make the coffee ?
Hahahahahaha rookie mistake!! You don't drink the whole coffee right the way to the bottom!!
andyjreid said:The coffee I've been using is Mehmet Efendi Turkish coffee but have arranged for some Cypriot coffee from a friend who is there just now. Any time I will be buying I plan to buy from online sellers from those countries
As it happens I do have a single burner camping stove and had that same thought that I may be better (and probably quicker) using a gas flame.
I'll use gas and David's method next time and let you know how I get on however would you say my coffee to water ratio is ok? I read that it should be 1-2 teaspoons per cup?
undertherazor said:Being a greek i will agree in most but will give a little alternation to the method.
Put the coffee, sugar and water in the pot prior to heating it. When start heating start to stir. From time to time stop. If it is hot enough you will hear a small whistle and it will start to rise. Dont let it, stir again, do this a couple of times and then let it rise. This way it gets brewed slowly releasing its aroma and taste to the full.
Serve it, leave it for a minute so that the coffee powder due to weight goes to the bottom of the cup and becomes "mud". Take small zips and never drink the mud.
Oh and never allow bubbles to be made on the surface when you served it, its considered bad luck. You can avoid this by pouring slowly from the pot to the cup.
Enjoy!
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