The video is basic, but direct comparison is definitely nice to have. Since some people say that only some way of brewing is correct etc. My goal is to have it as accessible as possible, with any gear. Thinking about brewing slowly and fast using a transparent pot in the next video. Don't remember if I did it already 😂
"I will surely get a hovoli one day" -- Why though? You can heat sand in any vessel that transfers heat. Rather pointless thing to get some special expensive containment unit for it. Grab a pot. And probably a much smaller one than the thing used here. So much extra material to heat that just didn't need to be there...
@@Tvaikah This is very true, but offering guests coffee is a theatre, a small entertainment showing their company deserves a performance. The same reason why, when they prefer tea, they get a teapot milk jug, cup and saucer on a tray instead of a mug with a teabag in it Just one of my foibles ☺
This guy did something (he's deceased) that is contrary to what you and most people in the turkish coffee community suggest about low heat: RUclips video title is: "istanbul street food | best traditional turkish coffee Mandabatmaz | turkey street food" From what I gather he adds the coffee and then 203 degree Fahrenheit water to the cezve, stirs it, then puts it on a really strong flame and cooks it in seconds. I've never had his coffee, but some consider it the best in Turkey. The place is called Mandabatmaz. I'm not saying he's right, but I just thought the disparity from the norm was interesting.
I was thinking about it and maybe it has something to do with the fact that the water reaches max temperature while the coffee particles are still floating around after stirring rather than bulking up at the bottom of the cezve resulting in a thicker cup, but then again I'm no rocket surgeon.
He just optimized the process. Though, I'm not sure it's that controllable in terms of the flavor. Here I have precise control. Hot water helps to dissolve CO2 faster which helps with the extraction. But 1. Tinning in Cezve could be damaged because of rapid heating from boiling water 2. You still need to boil the water and have a powerful heat source. Doesn't seem practical except for the coffee shop
'The sand takes twenty minutes to heat up...' I've never made Turkish coffee in less than 15 minutes on an electric stove without cranking the heat so high the burner glows orange (meanwhile half the people say you have to brew Turkish on low heat which would be like an hour; also seems to be a lot of very different thoughts on when to add the sugar...Does that matter?). Sand's just a lateral move RE: time. Gonna try the sand method but with fine salt instead. (I don't live in a sandy place and salt's cheaper and more useful to buy in bulk.)
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very cool, definitely something i want to incorporate in my home coffee routine
Sand is perfect for the cold season for sure 😁 In summer - it'll heat up the space
Such a great video. Thank you. You have taught me so much.
The video is basic, but direct comparison is definitely nice to have. Since some people say that only some way of brewing is correct etc. My goal is to have it as accessible as possible, with any gear.
Thinking about brewing slowly and fast using a transparent pot in the next video. Don't remember if I did it already 😂
@@wendstudio_coffee I'm thankful for the direct comparison. And, I am fascinated to see the sand method. I did not know that such a thing existed!
Lovely relaxed video. I will surely get a hovoli one day, but for now I must be sensible :)
Didn't know it's called that way. Thanks
"I will surely get a hovoli one day" -- Why though? You can heat sand in any vessel that transfers heat.
Rather pointless thing to get some special expensive containment unit for it. Grab a pot. And probably a much smaller one than the thing used here. So much extra material to heat that just didn't need to be there...
@@Tvaikah This is very true, but offering guests coffee is a theatre, a small entertainment showing their company deserves a performance. The same reason why, when they prefer tea, they get a teapot milk jug, cup and saucer on a tray instead of a mug with a teabag in it
Just one of my foibles ☺
@@steveh7866 It's the very same performance in a pot on the stove though. Hot sand heat coffee.
DO NOT use the pot. The temperature is very unsafe, it's not water. And it takes a lot of time to cool down. Only special equipment
This guy did something (he's deceased) that is contrary to what you and most people in the turkish coffee community suggest about low heat: RUclips video title is: "istanbul street food | best traditional turkish coffee Mandabatmaz | turkey street food"
From what I gather he adds the coffee and then 203 degree Fahrenheit water to the cezve, stirs it, then puts it on a really strong flame and cooks it in seconds. I've never had his coffee, but some consider it the best in Turkey. The place is called Mandabatmaz. I'm not saying he's right, but I just thought the disparity from the norm was interesting.
I was thinking about it and maybe it has something to do with the fact that the water reaches max temperature while the coffee particles are still floating around after stirring rather than bulking up at the bottom of the cezve resulting in a thicker cup, but then again I'm no rocket surgeon.
He just optimized the process. Though, I'm not sure it's that controllable in terms of the flavor. Here I have precise control. Hot water helps to dissolve CO2 faster which helps with the extraction. But 1. Tinning in Cezve could be damaged because of rapid heating from boiling water 2. You still need to boil the water and have a powerful heat source. Doesn't seem practical except for the coffee shop
I want to learn making Turkish coffee. So what is the grind setting on your Kinu M47?
Currently I use 1.0 (1 rotation), but looking towards switching to 0.7 to not mix it at one minute but only when adding water
'The sand takes twenty minutes to heat up...'
I've never made Turkish coffee in less than 15 minutes on an electric stove without cranking the heat so high the burner glows orange (meanwhile half the people say you have to brew Turkish on low heat which would be like an hour; also seems to be a lot of very different thoughts on when to add the sugar...Does that matter?). Sand's just a lateral move RE: time.
Gonna try the sand method but with fine salt instead. (I don't live in a sandy place and salt's cheaper and more useful to buy in bulk.)
I've tried salt - it becomes a rock 😁 also can scratch the cezve etc