How To Make Turkish Coffee | ECT Weekly #024

Learn how to prepare specialty Turkish coffee and learn more about this traditional method of coffee preparation. Our guide was Turgay Yildizli who is the 2013 World Ibrik/Cezve Champion and through his website - Speciality Turkish Coffee - he is an ambassador of Turkish Coffee all around the world.

# Speciality Turkish Coffee

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European Coffee Trip is an online magazine dedicated to speciality coffee culture in Europe.

# Music

[randyheinsman]

I love reading the comments on coffee brewing videos. It's so entertaining. Everyone out there knows the one perfect way of doing it. Such an air of authority. 😉
It appears that many people have never stepped outside there front door to observe the fact that there is variety in the world. That's why we have different coffees, different countries, different roast levels, many different methods of brewing and an infinite number of variation within those methods.

[jimdavis]

Like cowboy coffee. I need to try this. Great vid as usual.

[ladyuniverse]

I came here after a youtube Video #familyfizz :-$
We only ate Arabic food for 24 hours :-P #Turkishcoffee

[videosmann]

The World Coffee Champion from our block and surroundings.
Dude! there's NO world Champion of something. The World has 8.1 Billion People! C'mon stop with BS.

[fztedemir]

Better to serve coffee with Turkish delight. Greetings from Turkey.

[GodDamnAmazing]

the part concerning brew time/not boiling/rising to the top wasn't clear. also i didn't get the ritual.
i really like this channel but sometimes the most important parts of a video are rushed and not explained thoroughly enough.

[StPetersburgme]

I absolutely love this cezve coffee! I even got myself a cezve.

[Nadesican]

No one is gonna talk about Turkish Patrick Stewart?

[busranuryetismis]

All do respect but I make almost 6-7 cups of Turkish coffee in my home and you should use cold water and you have to take cezve after the coffee is bubbled. And you have to put the bubles on the cup first after that you have to boil the coffee again and spill the rest to the cup. No need to filter it. The powder on the bottom is also called telve :)

[DanMars]

This recipe works about as well as any. If wasting coffee didn't matter, I'd probably go with a coarser grind to just to reduce the % of undissolved solids in the cup (like most world championship recipes do). However, to reliably get benefit from that takes considerable dialing-in work, and it becomes a moving target that is hard to hit outside of a competition conditions. Adler actually knows what he's talking about. His default is to do two scoops and fill to the 2, which works a little better than the one scoop and fill to the 1 (probably for temperature stability reasons). Most third-wave coffee shops put recipes online that are similar to Aeropress master Tim Windelboe's, which is a recipe that is easy to teach baristas and easy for a barista to reproduce consistently and quickly. However, if the coffee isn't roasted to perfection, these methods tend to bring in some over-extracted character because you have to push all of the final-brew water through the grinds at the very end. Adler's recipe creates evenness and minimizes most causes of over-extraction. 185 vs 205 doesn't matter a lot ... it subtly adjusts aroma and acid profile, but the bigger difference is just what temp the coffee is at the end. I brew with higher temps when I plan on adding a milk product, and I brew with lower temps when I want to drink quickly. It's nice to be able to drink a cup within a minute of making when the aromas are still rich and plentiful. It's easy to write off Adler's recipe; I recommend that you don't.

[floundericiouswa]

I have an ibrik 8 ounce pot and this seems like a very small amount but… I followed the ratio and added a sprinkle of sugar before it frothed up... very tasty. I will use this as a good starting point to learn how I like my Turkish coffee. Thank you very much for this quick overview! Crucial thing for anyone who hasn’t tried it yet… Just remember that coffee is very sensitive to the ratio of coffee to water. You definitely want to do it with a gram scale to get the perfect cup and remember that your taste will be different from everyone else’s

[luwinopia]

Biz Türk kahvesinin her misafirlikte içeriz

[Fun-Photo]

Always this coffee grounds in your mouth ... Bah .... Also, why should you spend almost 100 euros for such a jug when you get the same result with a 5 € stainless steel jug?

[marcosrod]

Thanks for the tutorial. If I want to make two cups I have to brew four minutes ?

[robertdt]

Hello! What model of soy ibrik is that, C2G?

[vityaveremeenko]

Please tell me, is this gas stove refilled with gas, or does the cylinder change, like on tourist burners?

[WeAreBullets]

can i put the pot on my regular stove top range? gas stove flame..?

[alexmelnua]

I am sure that you have obtained very tasty Turkish coffee! I really liked your video! Thanks! 🌟

[djlapiolitlebro]

fuck using bunsen burner, use hot sand pit

[igorkohut]

I'd like to ask how the 'dzezva' coffee has tasted to you? Hasn't it been too bitter? I usually prepare my coffee by V60 drip method, I have no experience with turkish coffee.