are you pouring the whole cezve into the cup? idk, we in Bosnia tend to avoid the sediment in the cup and try to keep it in the cezve - would like to hear your thoughts on that
If coffee is dark, there might be a reason for that. But I don't drink sediment anyway. I've used a strainer in the episode about big grid size, both coffees will be good. But for me it's practical to just pour it in right away. Less mess
In my opinion, it seems like I drink less sediment if I pour everything from the cezve into the cups rather quickly, while the coffee is still hot. Then, as I slowly sip from the top, clean, and slightly cooler layer of coffee, the sediment sinks lower and lower, staying below the layer that I am drinking.
Im thinking about buying a high quality piece. Do you think there is any benefit in a silver lining(conductivity and so on) and do you think the cezves of soy turkiye are any good?
The Soy is nice, smooth surface when cleaning. But I don't see how a thin layer of silver will conduct the heat better. I've used soy a couple of times and 3 units in one place - all had damaged silver plating 🤷🏿♂️ It's all about the look and the feel when it comes to a coffee pot
Thank you so much.
Thankyou for another great video :) I have a lot to practice
It usually takes 1-2 attempts to get an excellent cup and 1 to get a good one)
are you pouring the whole cezve into the cup? idk, we in Bosnia tend to avoid the sediment in the cup and try to keep it in the cezve - would like to hear your thoughts on that
If coffee is dark, there might be a reason for that. But I don't drink sediment anyway. I've used a strainer in the episode about big grid size, both coffees will be good. But for me it's practical to just pour it in right away. Less mess
In my opinion, it seems like I drink less sediment if I pour everything from the cezve into the cups rather quickly, while the coffee is still hot. Then, as I slowly sip from the top, clean, and slightly cooler layer of coffee, the sediment sinks lower and lower, staying below the layer that I am drinking.
@Viacheslav - Where did you get your coffee wooden spoon?
This one I got as a gift from the local store owner. But they're available on AliExpress www.aliexpress.com/item/1005006123111112.html
Found some good ones on Etsy www.etsy.com/listing/1053053929/wooden-spoon-stirring-coffee-long because coating could be suspicious on AliExpress
@@wendstudio_coffee Thank you
what manual grinder would you reccomend (turkish fine grind)?
wendstudio.shop/blogs/news/best-manual-turkish-coffee-grinder-which-one-to-choose
Im thinking about buying a high quality piece. Do you think there is any benefit in a silver lining(conductivity and so on) and do you think the cezves of soy turkiye are any good?
The Soy is nice, smooth surface when cleaning. But I don't see how a thin layer of silver will conduct the heat better. I've used soy a couple of times and 3 units in one place - all had damaged silver plating 🤷🏿♂️
It's all about the look and the feel when it comes to a coffee pot
Does the tin lining react with sugar?
Stainless doesn’t seem to make as nice of coffee.
Thank you 😃😃☕️