“Authentic” is fine, as far as it goes. If an authentic recipe has been well tested and has kept up with the latest knowledge and innovation, fair enough. But too often things that are “authentic,” are never improved upon. Cezve and Moka pot coffee are good examples. Traditionally, they are both tend to be a bit harsh and bitter. But now, with better understanding of extraction and the option to use lighter roasted, higher quality “third wave” coffee, brew methods have to evolve. And many have. So thank you for doing your part for this style. I’ve been in love with it for 30 years and owned an ibrik for around 15. Until a few years ago, I made it traditionally, with old pre-ground coffee and equal amounts of sugar. About 3-4 years ago, I got into specialty coffee and purchased a fair bit of brewing equipment as I learned, (including a J-MAX grinder, capable of flour-like grinds) watching other coffee channels like yours. Unfortunately, I struggled with cezve, as I had a very difficult time finding a channel like yours (talking about modern cezve, with specialty coffee, in English) until recently, that showed how to modernized this great brewing method. I’m looking forward to applying your methods!
Thank you) Cezve always wins within the brewing methods when it comes to the flavor. But new moka pot recipes are very close to being perfect. I've documented explanations in precious videos, grind size, roasting level, coffee grinders. But it was hard to navigate through them without the summary video. And I found that this footage represents the foam motion better. So there will be less chance to not know when to take it off the heat
@@wendstudio_coffee I agree. I loved Turkish coffee when I didn’t particularly like “regular” coffee. My problem, lately, has been getting the brew time shorter. I don’t have a burner, so I have to use an induction hob, with a steel plate. Heating instructions typically say use low or medium heat. What I didn’t understand, until one of your videos showed heating temperatures, that my induction hob’s highest setting is fairly low compared to burners. I’m also going to play more with different grind sizes to see how it changes the flavour.
Is there a reason to make it shorter? You can always preheat the water to around 60°C and mix the coffee. But anyways, 5-9 minutes brewing time is totally fine. Yes, maybe there will be more caffeine, but I assume that the difference will not be huge compared to 5 minutes. As for the grind size - when you go above espresso - you'll need to mix it twice to get rid of floating particles. If after first mixing, there are particles in the foam, it's better to mix after like 30 seconds once again. Also, cezve should have a flat bottom to heat up faster on induction. Some models have a perfect surface, some - rocking and less efficient
@@wendstudio_coffee that’s the other problem: my cezve is not perfectly flat bottomed. It does rock. It actually worked better on a non-induction regular electric stovetop. But it is beautiful: enameled copper with a tin inner lining. It came as a set, with three matching enameled copper cups/saucers with ceramic inserts.
Yes, I decided to make an updated video again. So that it's easier to get all of the important information in one place. First video is great, but lacks important details which I found during my research. Hope you'll enjoy it.
Thank you for this. I’ve been making Turkish coffee for the last couple of years and have looked for precise instructions on how to fine-tune flavor, density, etc. my experimentation has been somewhat random, and this offers a great framework for dialing in exactly what I’m looking for. Thank you again.
Wow… I been using top notch gear from S.T.C. for over a year without incorporating any nuance…. Taking each brew to full” crack”. I’m going to experiment with your suggestions! Subbed!
As a Turkish specialty coffee nerd and sometimes Turkish coffee brewer especially to my parents :p, I just want to comment that great video! I think, the problem of Turkish Coffee is, people are not used to feel the coffee grounds in the cups. My friends, in USA, mostly complain about this. On the other hand, good side of Turkish Coffee is, you can brew many people at once unlike V60. I can achieve good quality coffee up to 4 people size.
I suppose I shouldn't be surprised the principles of extraction are similar for this method to things like filter coffee. A friend spoke highly of Turkish coffee, and this made the way to do it very intuitive so you've convinced me to give this method a shot.
It's trickier because we have a temperature raise all of the time which isn't present in other methods (to such a degree). But it's also way more flexible because we can have a proper balance with the huge range of grind size adjustments. Powder to pour over - all will be drinkable and without bitterness 😁
So happy to have found a channel that focuses on Turkish coffee! Lots of stuff to watch now 😄 BTW what's the title of the music playing at the beginning? I've been looking for it for a few days.
@@wendstudio_coffee I'm really interested in strong coffees but never had Turkish coffee. I think this will be the perfect place to start my journey! +1 sub
I have been putting coffee on hot water near boiling temperature. I didn’t know that you must dissolve it in cold water. I’m used to pulling espresso shots from barista machines that’s why it was common sense for me to boil water first then put coffee. I’m a bit confused now
It allows us to use an induction stove 😁 It will not turn on without the adapter or compatible cookware. There is one induction model but it's relatively big. And will not work with this exact cooktop due to slightly smaller diameter than needed wendstudio.shop/products/turkish-coffee-pot-290-ml-induction-copper-for-2-4-cups-classic
Hello! Watching from Brazil, where there's a huge Lebanese and Syrian community from more than a century ago. So my reference is what my aunt refers to as Syrian coffee, but I guess it's either related or almost the same technique (at least on the surface it seems so): what about the thing where after boiling you shut it down, wait a bit, then boil over again (and repeat one, two or more times if you will)? Does it apply here? Does it make sense? Does it change flavor, intensity, bitterness, acidity? Thanks for the great video
The clear pot is great ... what is "wrap"? Is it the climb up the pot sides? Is the "crack" when the climb falls in the middle? Just want to understand better wrap and crack. Thank you!
Wrap - any movement of the foam when it makes the brighter foam smaller. Usually from the sides. Here are the examples in sequence wendstudio.shop/blogs/news/turkish-coffee-brewing-technique-simplified-with-pictures As for the crack - foam starts to literally "crack", usually somewhere in the center. Like a volcano 🌋
To better understand it, I recommend keeping the cezve on the low heat until coffee starts to swirl. So that you will see all of the stages. Wrapping > cracking > swirling. Just don't drink this cup 😁
@@wendstudio_coffee Wow your site is great! Thank you for helping me understand this brewing method. The TPC is in the grounds and that is where the antioxidants are and can't think of a better way to get to those than this method.
@@wendstudio_coffee : Hmm. I am not providing my own definitions, I don't have any. I am watching a professional explaining the new and improved recipe. Thanks.
So they also have some extremely well known coffee brands to support this opinion? Or maybe it's such a big part of Armenian culture that every tourist goes there for that reason? 🤔
Відправив батьку посилання, кажу, дивитись, цікавий канал, чи не єдиний про турецьку каву, якщо що - кажи, допоможу перекласти. А він мені відправив посилання на ваш український канал. 😮 Я приємно здивований ;)
For this you need to achieve the Nobel prize first. Then make the term more popular in the whole world so that it will be searched instead of current. It'll take around 700 years. Only then you can cry.
@@ike7539 I am Greek and I can say that this coffee had eastern origins, Arabic or something like that Espresso, that I drink, is more Greek than "Greek coffee" Personally I don't drink Turkish coffee cause I don't like robusta, especially when it's direct mixed and finish in my stomach
@wakeawaken430 well, it's a way different coffee. First of all, Arabica. Secondly, I prefer to use specialty coffee. Specifically, light roast (for pour over). So it will be closer to modern espresso. Sediment is on the bottom of a cup. Coffee is clean, no particles. And you can even mix at the top to get rid of particles if you've used bigger grind size than espresso
@@wendstudio_coffee As I am an ex roaster, I tried to make Greek/Turkish coffee with specialty arabica but had a totally different taste, nobody that drinks here traditional boiled coffee liked it That's why I said for robusta
@wakeawaken430 😂 that's for sure. But it's temporary. If it is brewed correctly, people will start to enjoy it with time. But it's better to start with some Honduras and similar coffee. So that the flavor is recognized as coffee
I have been putting coffee on hot water near boiling temperature. I didn’t know that you must dissolve it in cold water. I’m used to pulling espresso shots from barista machines that’s why it was common sense for me to boil water first then put coffee. I’m a bit confused now
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I'm so grateful that there's finally a quality resource for modern Turkish coffee!
By far the best brewing method in terms of the amount of knowledge needed to make an extraordinary cup of coffee
“Authentic” is fine, as far as it goes. If an authentic recipe has been well tested and has kept up with the latest knowledge and innovation, fair enough. But too often things that are “authentic,” are never improved upon. Cezve and Moka pot coffee are good examples. Traditionally, they are both tend to be a bit harsh and bitter. But now, with better understanding of extraction and the option to use lighter roasted, higher quality “third wave” coffee, brew methods have to evolve. And many have. So thank you for doing your part for this style. I’ve been in love with it for 30 years and owned an ibrik for around 15. Until a few years ago, I made it traditionally, with old pre-ground coffee and equal amounts of sugar. About 3-4 years ago, I got into specialty coffee and purchased a fair bit of brewing equipment as I learned, (including a J-MAX grinder, capable of flour-like grinds) watching other coffee channels like yours. Unfortunately, I struggled with cezve, as I had a very difficult time finding a channel like yours (talking about modern cezve, with specialty coffee, in English) until recently, that showed how to modernized this great brewing method. I’m looking forward to applying your methods!
Thank you) Cezve always wins within the brewing methods when it comes to the flavor. But new moka pot recipes are very close to being perfect.
I've documented explanations in precious videos, grind size, roasting level, coffee grinders. But it was hard to navigate through them without the summary video. And I found that this footage represents the foam motion better. So there will be less chance to not know when to take it off the heat
@@wendstudio_coffee I agree. I loved Turkish coffee when I didn’t particularly like “regular” coffee. My problem, lately, has been getting the brew time shorter. I don’t have a burner, so I have to use an induction hob, with a steel plate. Heating instructions typically say use low or medium heat. What I didn’t understand, until one of your videos showed heating temperatures, that my induction hob’s highest setting is fairly low compared to burners. I’m also going to play more with different grind sizes to see how it changes the flavour.
Is there a reason to make it shorter? You can always preheat the water to around 60°C and mix the coffee. But anyways, 5-9 minutes brewing time is totally fine. Yes, maybe there will be more caffeine, but I assume that the difference will not be huge compared to 5 minutes.
As for the grind size - when you go above espresso - you'll need to mix it twice to get rid of floating particles. If after first mixing, there are particles in the foam, it's better to mix after like 30 seconds once again.
Also, cezve should have a flat bottom to heat up faster on induction. Some models have a perfect surface, some - rocking and less efficient
@@wendstudio_coffee that’s the other problem: my cezve is not perfectly flat bottomed. It does rock. It actually worked better on a non-induction regular electric stovetop. But it is beautiful: enameled copper with a tin inner lining. It came as a set, with three matching enameled copper cups/saucers with ceramic inserts.
@coreycannon4511 it is still fine to brew slower. In sand it takes around 8 minutes
You are my favourite on Turkish coffee making in English language. Watching your tutorial from Bangladesh. Thanks.
Sipping coffee with such views and nature should be fantastic ☺️
Yes, I decided to make an updated video again. So that it's easier to get all of the important information in one place. First video is great, but lacks important details which I found during my research. Hope you'll enjoy it.
Thank you for this. I’ve been making Turkish coffee for the last couple of years and have looked for precise instructions on how to fine-tune flavor, density, etc. my experimentation has been somewhat random, and this offers a great framework for dialing in exactly what I’m looking for. Thank you again.
That was the main goal - to control it :)
Wow… I been using top notch gear from S.T.C. for over a year without incorporating any nuance…. Taking each brew to full” crack”. I’m going to experiment with your suggestions!
Subbed!
As a Turkish specialty coffee nerd and sometimes Turkish coffee brewer especially to my parents :p, I just want to comment that great video! I think, the problem of Turkish Coffee is, people are not used to feel the coffee grounds in the cups. My friends, in USA, mostly complain about this. On the other hand, good side of Turkish Coffee is, you can brew many people at once unlike V60. I can achieve good quality coffee up to 4 people size.
With the Hybrid Flow it's fine to make a lot of coffee in pour over :)
I suppose I shouldn't be surprised the principles of extraction are similar for this method to things like filter coffee. A friend spoke highly of Turkish coffee, and this made the way to do it very intuitive so you've convinced me to give this method a shot.
It's trickier because we have a temperature raise all of the time which isn't present in other methods (to such a degree).
But it's also way more flexible because we can have a proper balance with the huge range of grind size adjustments. Powder to pour over - all will be drinkable and without bitterness 😁
Just opened my packet of Turkish coffee bought at the spice market this am. And your video popped up . Thank you .
No bias here just knowledge. My respects yo you.
I did my best to pack all of the knowledge pretty nearly. Long videos are still available though for more in depth look
So happy to have found a channel that focuses on Turkish coffee! Lots of stuff to watch now 😄
BTW what's the title of the music playing at the beginning? I've been looking for it for a few days.
Not necessarily focuses... but for sure covered a lot of aspects.
Music is: Aakash Gandhi - White River. From the RUclips audio library
@@wendstudio_coffee I'm really interested in strong coffees but never had Turkish coffee. I think this will be the perfect place to start my journey! +1 sub
i leave it in the pot for a few minutes or the sediment to settle and then pour into the cup. that way almost no sediment gets in the cup.
In my experience this produced a dull, muted flavor. So I always transfer it to the cup right away. Sediment will be at the bottom anyway
OG channel name is back!🎉
I have been putting coffee on hot water near boiling temperature. I didn’t know that you must dissolve it in cold water.
I’m used to pulling espresso shots from barista machines that’s why it was common sense for me to boil water first then put coffee. I’m a bit confused now
😁
That adapter plate you have on the induction stove. How much of a difference does that make?
It allows us to use an induction stove 😁 It will not turn on without the adapter or compatible cookware. There is one induction model but it's relatively big. And will not work with this exact cooktop due to slightly smaller diameter than needed wendstudio.shop/products/turkish-coffee-pot-290-ml-induction-copper-for-2-4-cups-classic
Hello! Watching from Brazil, where there's a huge Lebanese and Syrian community from more than a century ago. So my reference is what my aunt refers to as Syrian coffee, but I guess it's either related or almost the same technique (at least on the surface it seems so): what about the thing where after boiling you shut it down, wait a bit, then boil over again (and repeat one, two or more times if you will)? Does it apply here? Does it make sense? Does it change flavor, intensity, bitterness, acidity? Thanks for the great video
I've answered this question in this episode. Shortly, it's drying ruclips.net/video/qck-Nf7Y-7s/видео.html
Turkish coffee grind should be much finer than espresso grind. Must be like flour texture
The clear pot is great ... what is "wrap"? Is it the climb up the pot sides? Is the "crack" when the climb falls in the middle? Just want to understand better wrap and crack. Thank you!
Wrap - any movement of the foam when it makes the brighter foam smaller. Usually from the sides.
Here are the examples in sequence
wendstudio.shop/blogs/news/turkish-coffee-brewing-technique-simplified-with-pictures
As for the crack - foam starts to literally "crack", usually somewhere in the center. Like a volcano 🌋
To better understand it, I recommend keeping the cezve on the low heat until coffee starts to swirl. So that you will see all of the stages. Wrapping > cracking > swirling. Just don't drink this cup 😁
@@wendstudio_coffee Wow your site is great! Thank you for helping me understand this brewing method. The TPC is in the grounds and that is where the antioxidants are and can't think of a better way to get to those than this method.
What do you mean by Rounded and full body ?
Thickness. Like fat milk compared to water or skimmed milk
Great question. It would be great if the definitions are included in the video description for reference.
People in comments can surely help with any definition and provide their experience and vision
@@wendstudio_coffee : Hmm. I am not providing my own definitions, I don't have any. I am watching a professional explaining the new and improved recipe. Thanks.
I'm not a professional because I'm only losing money doing this 🤷🏿♂️
Yes, when the coffee wraps the crack. Those are indeed English words.
Sorry, I don't speak English
👍👍
A million Armenians died to bring you "Turkish" coffee.
So they also have some extremely well known coffee brands to support this opinion? Or maybe it's such a big part of Armenian culture that every tourist goes there for that reason? 🤔
@@HerbieBancock that’s dark Herbie
Відправив батьку посилання, кажу, дивитись, цікавий канал, чи не єдиний про турецьку каву, якщо що - кажи, допоможу перекласти.
А він мені відправив посилання на ваш український канал. 😮 Я приємно здивований ;)
So Turkish coffee is just coffee without the grounds filtered? Gross.
It's better to try it. The beverage itself will change your mind) and it's a Ukrainian coffee now. Turkish coffee is bitter and drying
Let's see how many greeks and armenians will come cry over this video? 😂😂😂😂🇹🇷💪🇹🇷💪🇹🇷💪
For this you need to achieve the Nobel prize first. Then make the term more popular in the whole world so that it will be searched instead of current. It'll take around 700 years. Only then you can cry.
@@ike7539 I am Greek and I can say that this coffee had eastern origins, Arabic or something like that
Espresso, that I drink, is more Greek than "Greek coffee"
Personally I don't drink Turkish coffee cause I don't like robusta, especially when it's direct mixed and finish in my stomach
@wakeawaken430 well, it's a way different coffee. First of all, Arabica. Secondly, I prefer to use specialty coffee. Specifically, light roast (for pour over). So it will be closer to modern espresso. Sediment is on the bottom of a cup. Coffee is clean, no particles. And you can even mix at the top to get rid of particles if you've used bigger grind size than espresso
@@wendstudio_coffee As I am an ex roaster, I tried to make Greek/Turkish coffee with specialty arabica but had a totally different taste, nobody that drinks here traditional boiled coffee liked it
That's why I said for robusta
@wakeawaken430 😂 that's for sure. But it's temporary. If it is brewed correctly, people will start to enjoy it with time. But it's better to start with some Honduras and similar coffee. So that the flavor is recognized as coffee
I have been putting coffee on hot water near boiling temperature. I didn’t know that you must dissolve it in cold water.
I’m used to pulling espresso shots from barista machines that’s why it was common sense for me to boil water first then put coffee. I’m a bit confused now