Turkish coffee

Nexis said:

There used to be a place in PB (Pacific Beach for the non-cali's) called skewers. They had good
food, but had moved into a cursed building...it's gone through a half dozen businesses in as many
years...but I digress. After a lively dinner of roasted garlic and artichoke hummus, falafel, and
chicken skewers, the manager/owner offered us some Turkish coffee. It was served in small
demitasse cups, was rich, sweet, and wonderfully tasty. Does anyone here make such a nectar and
would you be willing to part with your method/recipe? I've been experimenting, but something is
missing and I can't put my finger on it.

I've heard people here talk about Turkish coffee but never tried the stuff myself. My boss knows the
stuff but he is travelling right now and won't be back in the country until end of March.

A quick search of the web and I found the following links:

recipesource.comrec0002.htmlOpen ↗
ask.yahoo.com19991228.htmlOpen ↗ byegm.gov.trN9.htmOpen ↗

The last two articles mention little things about the process of making the coffee and how it is
different from other coffees. Maybe it is how you are making it and not what you are putting in it
that is different. I know from baking and making other types of coffee, technique is just as
important as ingredients. It can sometimes me more chemistry than baking/cooking.

Hope that helps.

--
Send e-mail to: darrell at cs dot toronto dot edu Don't send e-mail to [email hidden]

Nexis said:

There used to be a place in PB (Pacific Beach for the non-cali's)

called

Quoted message said:

skewers. They had good food, but had moved into a cursed

building...it's

Quoted message said:

gone through a half dozen businesses in as many years...but I

digress. After

Quoted message said:

a lively dinner of roasted garlic and artichoke hummus, falafel, and

chicken

Quoted message said:

skewers, the manager/owner offered us some Turkish coffee. It was

served in

Quoted message said:

small demitasse cups, was rich, sweet, and wonderfully tasty. Does

anyone

Quoted message said:

here make such a nectar and would you be willing to part with your method/recipe? I've been
experimenting, but something is missing and

I can't

Quoted message said:

put my finger on it.

kimberly

Have you added cardamom? I hear it is part of the Turkish coffee recipe. aloha, Thunder
smithfarms.comsmithfarms.comOpen ↗ Farmers & Sellers of 100% Kona Coffee & other Great Stuff

"Nexis" <[email hidden]> wrote in message
news:3UL1c.13100$id3.9270@fed1read01...

Quoted message said:

some Turkish coffee. It was served in small demitasse cups, was rich, sweet, and wonderfully
tasty. Does anyone here make such a nectar and would you be willing to part with your
method/recipe? I've been experimenting, but something is missing and I

can't

Quoted message said:

put my finger on it.

I was taught to make Turkish coffee several years ago by a Turkish-Ozzie in England (go figure). His
method involved boiling ground Turkish coffee (try your local Halal shop), water, sugar, and
cardomom in a saucepan to a rather thickish syrup. This was then allowed to sit a few minutes to let
the coffee grounds settle and then poured into small cups.

RobertE

In rec.food.cooking said:

There used to be a place in PB (Pacific Beach for the non-cali's) called skewers. They had good
food, but had moved into a cursed building...it's gone through a half dozen businesses in as many
years...but I digress. After a lively dinner of roasted garlic and artichoke hummus, falafel, and
chicken skewers, the manager/owner offered us some Turkish coffee. It was served in small
demitasse cups, was rich, sweet, and wonderfully tasty. Does anyone here make such a nectar and
would you be willing to part with your method/recipe? I've been experimenting, but something is
missing and I can't put my finger on it.

You need fresh coffee and an exceptionally good grinder, capable of grinding to a dust-like
consistency. You also need an Ibrik, which is a coffee maker which is flat and wide on the bottom
and smaller on the top,

You mix the powderedd coffee with water, and then heat the Ibrik until the coffee foams up, but does
not boil. Repeat it three times. Then let the sledge settle a bit.

Often spices are mixed in, most commonly, cardommon.

--
...I'm an air-conditioned gypsy...

- The Who

smithfarms pure kona said:

Have you added cardamom? I hear it is part of the Turkish coffee recipe. aloha, Thunder
smithfarms.comsmithfarms.comOpen ↗ Farmers & Sellers of 100% Kona Coffee & other Great Stuff

Arabs add cardamom, not Turks.

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"RobertE" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"Nexis" <[email hidden]> wrote in message news:3UL1c.13100$id3.9270@fed1read01...

Quoted message said:

some Turkish coffee. It was served in small demitasse cups, was rich, sweet, and wonderfully
tasty. Does anyone here make such a nectar and would you be willing to part with your
method/recipe? I've been experimenting, but something is missing and I

can't

Quoted message said:

put my finger on it.

I was taught to make Turkish coffee several years ago by a Turkish-Ozzie in England (go figure).
His method involved boiling ground Turkish coffee (try your local Halal shop), water, sugar, and
cardomom in a saucepan to a rather thickish syrup. This was then allowed to sit a few minutes to
let the coffee grounds settle and then poured into small cups.

RobertE

If you look up this thread in google (groups.google.com) you'll find me posting on it a couple of
years back, with lengthy (1,001 Nights lengthy) instructions and digressions on the topic.

Los Angeles has many, many Middle Eastern markets where you could buy "Turkish" or Arabic coffee.
You will probably find the pre-packaged, vacuum packed blocks with ease. There may very well be
roasteries that will grind it up for you as well. The cardamom is added whole into the grinder.

San Diego has at least one terrific Middle Eastern market, in Poway (I can't remember where Pacific
Beach is, exactly)

Good luck.

EskWIRED proffered:

Quoted message said:

You need fresh coffee and an exceptionally good grinder, capable of grinding to a dust-like
consistency. You also need an Ibrik, which is a coffee maker which is flat and wide on the bottom
and smaller on the top,

You mix the powderedd coffee with water, and then heat the Ibrik until the coffee foams up, but
does not boil. Repeat it three times. Then let the sledge settle a bit.

Often spices are mixed in, most commonly, cardommon.

This is the way I make it, and I find it to be identical to the "Turkish" coffee I was served at
restaurants in Kuwait. Strictly speaking, you can make the coffee in a small saucepan; it's just not
as easy to pour out.

For the OP, I'm aware of two San Diego restaurants which serve Turkish coffee:

Pomegranate, at the corner of El Cajon and Louisiana (see
russiangeorgianfood.homestead.comrussiangeorgianfood.homestead.comOpen ↗)

Cafe Caspian, 4646 Park Blvd, (see caspiancorner.theshoppe.comcaspiancorner.theshoppe.comOpen ↗)

Both restaurants are excellent, even if you DON'T go there for the coffee.

Bob

Quoted message said:

EskWIRED proffered:

Quoted message said:

You need fresh coffee and an exceptionally good grinder, capable of grinding to a dust-like
consistency. You also need an Ibrik, which is a coffee maker which is flat and wide on the
bottom and smaller on the

top,

Quoted message said:

Quoted message said:

You mix the powderedd coffee with water, and then heat the Ibrik until the coffee foams up, but
does not boil. Repeat it three times. Then let the sledge settle a bit.

Often spices are mixed in, most commonly, cardommon.

Bob noted............

Quoted message said:

This is the way I make it, and I find it to be identical to the "Turkish" coffee I was served at
restaurants in Kuwait. Strictly speaking, you can make the coffee in a small saucepan; it's just
not as easy to pour out.

For the OP, I'm aware of two San Diego restaurants which serve Turkish coffee:

Pomegranate, at the corner of El Cajon and Louisiana (see
russiangeorgianfood.homestead.comrussiangeorgianfood.homestead.comOpen ↗)

Cafe Caspian, 4646 Park Blvd, (see

caspiancorner.theshoppe.comcaspiancorner.theshoppe.comOpen ↗)

Quoted message said:

Both restaurants are excellent, even if you DON'T go there for the coffee.

Bob

Thanks, Bob. I go by both of those places almost every day, but hadn't tried them. I think I'm going
to this weekend!

Suzan

I made it for years then, haven't made it for years. The way I was taught
was:

Any good espresso brand of coffee, espresso grind Sugar to
taste Small pot

Don't remember how much coffee to put in any more (maybe a
tablespoon per cup???) but the process was.

Put water, coffee and sugar in pot. Bring to a boil, when it
foams up, remove. Back on the fire again. Do this three
times then pour into demitasse cups. The coffee grinds will
settle to the bottom of the cup. Careful when drinking if
you haven't had it before as you can get a mouthful of
grounds if you drink too far down. The idea of pouring it
immediately was so that each cup had some "crema" foam on
top of it.

In the Serbian restaurant I used to frequent, they flavored
theirs with Cardamom. I imagine you could give a shake or
two of ground Cardamom into the pot before brewing or add
the seeds from 1-2 Cardamom pods.

Mine always tasted like what I got in restaurants.

D.

"Nexis" <[email hidden]> wrote in message
news:3UL1c.13100$id3.9270@fed1read01...

Quoted message said:

There used to be a place in PB (Pacific Beach for the non-
cali's) called skewers. They had good food, but had moved
into a cursed building...it's gone through a half dozen
businesses in as many years...but I digress.

After

Quoted message said:

a lively dinner of roasted garlic and artichoke hummus,
falafel, and

chicken

Quoted message said:

skewers, the manager/owner offered us some Turkish coffee.
It was served

in

Quoted message said:

small demitasse cups, was rich, sweet, and wonderfully
tasty. Does anyone here make such a nectar and would you
be willing to part with your method/recipe? I've been
experimenting, but something is missing and I

can't

Quoted message said:

put my finger on it.

kimberly

"Bob" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

EskWIRED proffered:

Quoted message said:

You need fresh coffee and an exceptionally good grinder,
capable of grinding to a dust-like consistency. You also
need an Ibrik, which is a coffee maker which is flat and
wide on the bottom and smaller on the

top,

Quoted message said:

Quoted message said:

You mix the powderedd coffee with water, and then heat
the Ibrik until the coffee foams up, but does not boil.
Repeat it three times. Then let the sledge settle a bit.

Often spices are mixed in, most commonly, cardommon.

This is the way I make it, and I find it to be identical
to the "Turkish" coffee I was served at restaurants in
Kuwait. Strictly speaking, you can make the coffee in a
small saucepan; it's just not as easy to pour out.

For the OP, I'm aware of two San Diego restaurants which
serve Turkish coffee:

Pomegranate, at the corner of El Cajon and Louisiana (see
russiangeorgianfood.homestead.comrussiangeorgianfood.homestead.comOpen ↗)

Cafe Caspian, 4646 Park Blvd, (see

caspiancorner.theshoppe.comcaspiancorner.theshoppe.comOpen ↗)

Quoted message said:

Both restaurants are excellent, even if you DON'T go there
for the coffee.

Bob

Thanks Bob! I haven't been to either, so I'm anxious to
check them out. I am always looking for new and exciting
places to try, as long as they have some choices
suitable for me. Thanks again, and double thanks for
including the links

kimberly

No One said:

I made it for years then, haven't made it for years. The
way I was taught was: Any good espresso brand of coffee,
espresso grind Sugar to taste Small pot Don't remember how
much coffee to put in any more (maybe a tablespoon per
cup???) but the process was. Put water, coffee and sugar
in pot. Bring to a boil, when it foams up, remove. Back on
the fire again. Do this three times then pour into
demitasse cups. The coffee grinds will settle to the
bottom of the cup. Careful when drinking if you haven't
had it before as you can get a mouthful of grounds if you
drink too far down. The idea of pouring it immediately was
so that each cup had some "crema" foam on top of it. In
the Serbian restaurant I used to frequent, they flavored
theirs with Cardamom. I imagine you could give a shake or
two of ground Cardamom into the pot before brewing or add
the seeds from 1-2 Cardamom pods. Mine always tasted like
what I got in restaurants. "Nexis" <[email hidden]> wrote
in message news:3UL1c.13100$id3.9270@fed1read01...

Quoted message said:

There used to be a place in PB (Pacific Beach for the
non-cali's) called skewers. They had good food, but had
moved into a cursed building...it's gone through a half
dozen businesses in as many years...but I digress.

After

Quoted message said:

a lively dinner of roasted garlic and artichoke hummus,
falafel, and

chicken

Quoted message said:

skewers, the manager/owner offered us some Turkish
coffee. It was served

in

Quoted message said:

small demitasse cups, was rich, sweet, and wonderfully
tasty. Does anyone here make such a nectar and would you
be willing to part with your method/recipe? I've been
experimenting, but something is missing and I

can't

Quoted message said:

put my finger on it.

I was lucky enuf to get served Turkish style coffee many
years ago. What I want to know is are you supposed to
drink/chew/savor the dregs? I love coffee so I slurped down
the grounds too. I was up for days. Edrena

Edrena said:

I was lucky enuf to get served Turkish style coffee many
years ago. What I want to know is are you supposed to
drink/chew/savor the dregs? I love coffee so I slurped
down the grounds too. I was up for days.

You're supposed to stop where the sludge starts, but nobody
will shoot you for consuming the grounds. I *bet* you were
up for days! I used to consume chocolate-covered espresso
beans, and their effect was POTENT.

Turkish coffee is similar to loose-brewed tea in that
there's supposed to be a soothsaying skill which involves
dumping the grounds into a saucer and "reading" them. If you
slurp down the grounds, I guess THAT superstition will
remain unpracticed!

Bob

Bob said:

Edrena said:

I was lucky enuf to get served Turkish style coffee many
years ago. What I want to know is are you supposed to
drink/chew/savor the dregs? I love coffee so I slurped
down the grounds too. I was up for days.

You're supposed to stop where the sludge starts, but
nobody will shoot you for consuming the grounds. I *bet*
you were up for days! I used to consume chocolate-covered
espresso beans, and their effect was POTENT. Turkish
coffee is similar to loose-brewed tea in that there's
supposed to be a soothsaying skill which involves dumping
the grounds into a saucer and "reading" them. If you slurp
down the grounds, I guess THAT superstition will remain
unpracticed!

There I was, tempted by the Dark Side. I loved those
chocolate covered coffee beans too, but don't do much sugar
anymore. They're kind of hard to find IMO. Edrena

In article <[email hidden]>,

No One said:

I made it for years then, haven't made it for years. The
way I was taught was:

Any good espresso brand of coffee, espresso grind Sugar to
taste Small pot

Don't remember how much coffee to put in any more (maybe a
tablespoon per cup???) but the process was.

Put water, coffee and sugar in pot. Bring to a boil, when
it foams up, remove. Back on the fire again. Do this three
times then pour into demitasse cups. The coffee grinds
will settle to the bottom of the cup. Careful when
drinking if you haven't had it before as you can get a
mouthful of grounds if you drink too far down. The idea of
pouring it immediately was so that each cup had some
"crema" foam on top of it.

In the Serbian restaurant I used to frequent, they
flavored theirs with Cardamom. I imagine you could give a
shake or two of ground Cardamom into the pot before
brewing or add the seeds from 1-2 Cardamom pods.

Turkish coffee should use a grind finer than espresso
grind; it should almost be like talcum powder. Read here
for more info:

<http://homepage.mac.com/scott_r/#ibrik>

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