Comments on: How to make Turkish Coffee

By: Matt

Matt — Tue, 18 Aug 2009 03:20:04 +0000

Hi Jun,

As my woefully out of date review will attest, I am indeed familiar with The Prophet: http://abstractgourmet.com/2006/01/the-prophet/

Though I’m sure I should go back soon and take some photos to update, and also try the coffee again.

Cheers,
Matt

By: Jun

Jun — Thu, 13 Aug 2009 16:37:55 +0000

Hi Matt,
If you’re interested in Turkish coffee or Lebanese coffee (same same…) you should try ‘The Prophet’ in Vic Park along Albany Hwy. Their pretty good, must book cause their normally full house! Enjoy!

By: JenJam

JenJam — Thu, 05 Feb 2009 06:43:03 +0000

“in fact Turkish law at that time made it legal for a woman to divorce her husband if he failed to provide her with her daily quota of coffee” now yr talking my language :) why ever was such a law not sustained, and introduced to all other nations? …. course, I’d need to get a husband first to be worried about divorcing him over coffee, but while we’re playing hypotheticals, might as well make him rich so’s I get a decent alimony payout *rambling* coffeeeeeeeeee :D

By: Matt

Matt — Fri, 23 Jan 2009 02:09:53 +0000

Guel: Thanks so much for your method and input. I’ll be trying it out with your suggestions next time.

By: Guel

Guel — Wed, 31 Dec 2008 03:36:04 +0000

..and never boil your Turkish coffee too much. Just a few seconds. Otherwise it’ll lose the taste. Remember you are supposed to be”cooking” it. :)

By: Guel

Guel — Wed, 31 Dec 2008 03:29:39 +0000

Hi, Matt.. As a Turkish woman, I’d like to contribute to your recipe,if you allow me: You need to start with room temp. waterand never hot water.Now fill your mini coffee cup with water and pour it into the “cezve”. Then add your sugar and 2 very full teaspoons of coffee per person. Put your “cezve” on medium-low heat. Do NOT stir at this point, just wait till the coffee sinks in the water, and starts boiling from the sides. When the boiling approaches the middle, take the cezve away from the stove (otherwise it’ll boil over) and give the coffee a quick, decisive stir. Immediately put back on the heat and when it starts boiling again, pour the it in your mini cup (called fincan) and enjoy!!!!!

By: heyimhabesha

heyimhabesha — Sun, 05 Oct 2008 03:34:13 +0000

turkey doesnt produce coffee they takeit from ethiopia and call it their own, however ethiopia and turkey are sisters and ethiopia supports turkey’s goal to crush the PKK

By: Brad Dunn

Brad Dunn — Fri, 05 Sep 2008 00:58:12 +0000

This is awsome. I’ve been dying to know how to make this stuff, I had it a few times in the middle east and miss it.

By: Sebastian

Sebastian — Mon, 03 Mar 2008 12:16:44 +0000

Hi Matt,

yes, that’s a rather light brown just after 1st crack. As a reference you can try http://www.mehmetefendi.com/
if you can get this coffee brand downunder. They sell little portion packs as well.

The trick with Karlsbader is that it has a ceramic filter – no paper ! – and thus needs a very coarse grind. So there is no taste of paper, extraction is slow but with a smaller ground coffee surface and the aroma oils go into the cup! Among coffee experts over here its becoming ever more popular. 100% Arabica only !

Sebastian, Stuttgart/Germany

By: Matt

Matt — Mon, 03 Mar 2008 11:21:26 +0000

Hi Sebastian,

Thanks for that info. I’ve not had coffee roasted specifically for a turkish style preparation before… So I might have to roast some myself. I’m guessing that kind of roast level would be just after 1st crack ? Or mid way between first and second…

I also haven’t tried the Karlsbader method, which looks to be a type of ceramic moka pot ? Definitely agree on the turkish delight though… :)