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Turkish Coffee Roasting
coffeeroastersclub
I just bought myself a Beko Turkish Coffee maker and am about to do my own Turkish Coffee roasting. I understand that I should be doing a Cinnamon Roast with a final roast time of around 35 minutes. Is this correct? Also any input on a good blend to use? I was thinking about Sulawesi Toraja and some Yemen Matari; I also heard to just use the Sulawesi, and then again read to throw in some Java Robusto. Kind of all over the place.

Anyone here have a clue as to the best method?

Thanks in advance.

Len
"If this is coffee, please bring me some tea but if this is tea, please bring me some coffee." ~Abraham Lincoln
 
baldheadracing
I'll be interested in what comes out as I should have the roaster going again later this week (have to do some house electrical work first). No 35 minute roasts with the RAF-1! I have some Toraja as well that I got from Mill City earlier this year; I'll probably roast it for espresso and see what it is like in the Beko.

I know that the popular Turkish coffee (in Turkey) uses Brazil Minas Gerais commodity grade ...
 
coffeeroastersclub
Hello Craig. I know we were talking about our Bekos over on CG. I posted the following over there and will post it here because you did not see it. You will find it VERY interesting, I believe:

For anyone interested I just got done roasting a blend for the Beko. It was 7 parts Sulawesi Toraja, 2 parts Yemen Matari, and 1 part Java Robusta. 4 minutes to 300 degrees F, then 31 minutes to 385 degrees F (cinnamon roast). I ground it at the tightest setting in my Zassenhaus hand grinder. The color and fineness of my roast was indistinguishable from the Turkish Coffee in a can that was provided with my Beko. Although I am supposed to allow the coffee to rest for 16 hours I had a cup from the Beko. With the exclusion of more foam on the coffee I could not tell any difference from what I got with the Beko. It even smelled the same.

After letting it rest for a day it will likely taste even better.

Len
"If this is coffee, please bring me some tea but if this is tea, please bring me some coffee." ~Abraham Lincoln
 
JETROASTER
Interesting that a good Turkish roast might otherwise be considered baked-out.
Did you find the beans more brittle than you might expect at that roast level?
Cheers, Scott
 
coffeeroastersclub
Hello Scott. I did alot of reading on the roasting of Turkish coffee. What I found was that the dealers of Turkish coffee like to roast dark to coverup flaws in the beans they use. HOWEVER the purists roast really really light (Cinnamon roast) and really really long on purpose so that the cinnamon roast goes right to the center of tbe bean intead of a conventionally timed cinnamon roast looks cinnamon on the outside however will be almost raw on the inside. One comment I read was that they feel the coffee gets further "roasted" due to their coffee preparation process (who I am to say ...). Anyhow I decided upon the sulawesi, yemen, and java robusta (7/2/1 ratios) because that is also what I read were common beans. Here is a link to the Turkish Coffee that came with my Beko: http://www.amazon...ish+coffee

Visually, smell wise, and taste wise I cannot tell the difference between it and my blend with a caveat being that with mine I do get the awesome aroma of fresh ground beans which kind of goes without saying. Even the same caffeine kick. I am grinding with my Zassenhaus Hand Grinder (similar to this picture: http://baldmounta...002460.jpg). I have the burrs at their tightest. The resulting grind is identical to the Turkish Coffee that came with the Beko, total powder.

Len
Edited by coffeeroastersclub on 01/05/2016 4:38 PM
"If this is coffee, please bring me some tea but if this is tea, please bring me some coffee." ~Abraham Lincoln
 
Koffee Kosmo
The best roast level for Greek / Turkish coffee is the midway point of first and second crack - generally slower roast of 18/20 minutes

The best blend is up to your taste buds
But I generally prefer Central South American and Brazilian beans and a preference of beans or blends that have a rusty red tinge colour in the ground coffee

I have been roasting and drinking this style of coffee for over 40 years

KK
I home roast and I like it. Designer of the KKTO
Roaster Build information
https://homeroast...ad_id=1142

https://docs.goog...lide=id.i0
Blog - http://koffeekosm...gspot.com/

Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex,
(KKTO) Turbo Oven Home Roaster.
 
coffeeroastersclub
Kosmo, you mention best roast is between 1st and 2nd; however is that your personal preference? I ask because my reading had indicated that the purists went with cinammon roast at 35 minutes, again to make sure it was cinnamon all the way through.

Len
"If this is coffee, please bring me some tea but if this is tea, please bring me some coffee." ~Abraham Lincoln
 
Koffee Kosmo
Speaking traditionally
You must remember that in the Middle East they use totally different roasting methods
So you need to replicate the same roasting style as they do for that roasting timeline

However using our machinery we have to change the way we achieve the same end result
I am basing my roast level on my current roasting equipment

KK
I home roast and I like it. Designer of the KKTO
Roaster Build information
https://homeroast...ad_id=1142

https://docs.goog...lide=id.i0
Blog - http://koffeekosm...gspot.com/

Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex,
(KKTO) Turbo Oven Home Roaster.
 
baldheadracing

Quote

coffeeroastersclub wrote:

Hello Craig. I know we were talking about our Bekos over on CG. I posted the following over there and will post it here because you did not see it. ...


Ah yes. Sorry I missed it - your post was buried in a blizzard of BDB-itis.

I bought my Beko from Kafette.com and it came with coffee from Savaya Coffee in Tuscon - a "stone-ground" Ethiopian. I haven't been able to get a similar grind to that stone-ground but I have only been trying with a Lido2 - I have a Sozen grinder coming so I'll see if that works better. I've also read that the Pharos is good for Turkish so I'll try that one too.

For roasting - I just realized that I do have a "profile" for Turkish. The man that I bought my iRoast2 from was a Turkish roaster, and he demo'd the iRoast2 to me using a Brazilian and the profile that he used for Turkish coffee ... I just looked it up, and the temps were 40F-50F lower then Sweet Maria's generic iRoast2 profile.
 
tburcak
Hello from Turkey :)

If you want real Turkish coffee, you should focus for correct green bean, instead of profile.

You need rio minas bean from Brasil. It is really low quality bean for espresso or filter coffee but it gives characteristic tastes and crema of Turkish coffee. You can not get the same terrible taste with different coffe beans :)
 
Tony_C
Very interesting thread, as well as ironic. I have a copper cezve on the way to me as we speak, and I was looking to see what the best beans and roasting methods would be for traditional Turkish coffee the old fashion way.
Behmor 1600+, SC/TO, KKTO (Building), Baratza Encore, Chemex, Bodum Chambord French Press, Turkish Cezve
 
tburcak

Quote

Tony_C wrote:

Very interesting thread, as well as ironic. I have a copper cezve on the way to me as we speak, and I was looking to see what the best beans and roasting methods would be for traditional Turkish coffee the old fashion way.


Letme share some links about Turkish coffee brewing methods.

This is one of the most famous turkish coffee shop's brewing method from Istanbul:



Another option, Kronotrop is a 3rd wave coffee shop and roastery in Istanbul. They won some awards with their brewing method. They don't use Rio Minas bean but 99% turkish coffee roasters use Rio Minas.

https://www.krono...ish-coffee

Most people use this brand for coffee:
http://www.amazon...COFFE+BEAN

If I were you, I would buy ground coffee and compare with your roasting and grinding degree.

Btw, if you want real old fashion way, you need coal fire :)
Edited by JackH on 03/13/2016 2:59 PM
 
baldheadracing
Interesting! Thanks for the link to Kronotrop. 1:10 brew ratio, Their single origin for Turkish is a Natural Yirgacheffe Kochere, and their blend for Turkish is a Natural Yirg Adado plus a Sulawesi Toraja. https://www.krono...ish-coffee

I know Mehmet Efendi is the popular brand and Rio Minas is the popular bean, but in America, Dunkin' Donuts is the most popular brand ... (and in Canada, Tim Horton's). Nothing wrong with Dunkin' - it (and Tim Horton's) do fare well in tests against their competition - but I'd want better than commodity-grade beans.
 
Tony_C
Awesome video. Thank you so much for posting it.

I will be doing a lot of experimenting for sure. i cant wait for my cezve to arrive. I actually watched the episode of Uncommon Grounds "Turkish Delights" where they were discussing the grind. Usually they grind like an espresso but one of the brewers had a trick of grinding a little courser to bring out a little more flavor and less grinds in your cup. No matter what it will be fun.

No coal fire though, but I do have gas. Hmmm, would charcoal work?
Behmor 1600+, SC/TO, KKTO (Building), Baratza Encore, Chemex, Bodum Chambord French Press, Turkish Cezve
 
Koffee Kosmo
Having a Greek/Turkish coffee now

KK
Koffee Kosmo attached the following image:
image_41.jpeg

I home roast and I like it. Designer of the KKTO
Roaster Build information
https://homeroast...ad_id=1142

https://docs.goog...lide=id.i0
Blog - http://koffeekosm...gspot.com/

Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex,
(KKTO) Turbo Oven Home Roaster.
 
CharcoalRoaster
What should I look for in picking up a cezve/ibrik? I'm a sucker for antiquity so my natural inclination is always to find beat up used ones on eBay, but am open to suggestions ThumbsUp
 
JETROASTER
I like the old stuff as well. I prefer the thinner variety. Less thermal mass= more control.
( Make sure the plating isn't all worn off the inside)
Cheers, Scott
 
turtle

Quote

CharcoalRoaster wrote:

What should I look for in picking up a cezve/ibrik? I'm a sucker for antiquity so my natural inclination is always to find beat up used ones on eBay, but am open to suggestions ThumbsUp


I've had this one for ages (not an antique though)

i1066.photobucket.com/albums/u414/turtle-web/food/coffee/Cuppa/Ibrik1_zpsrq6gaiza.jpg
Mick - "Drinking in life one cup at a time"
"I'd rather be roasting coffee"

Roaster 1: San Franciscan SF-1
Roaster 2: Hottop B-2K+
Roaster 3: 2 kilo Chinese drum
Grinders: Mazzer Major - Forte BG (x3)
Pour over: Hario - Bee House - Chemex - Kalita - Bodum
Drip: Bunn CWTF15-1 & CW15-TC (commercials)
Espresso: Pasquini Livia 90 auto
Vacuum: Cona - Bodum
Press: Frieling - Bodum Colombia
 
Koffee Kosmo
I should mention that my mother reads my coffee cup
It's like lighthearted fortune telling

So this is how it's done
You drink the coffee and stop at the thick leftover of the grounds that's collected on the bottom

Swirl it around ones cup to cover all inside surfaces
Turn the cup upside down in the saucer catching the liquid grounds leftovers

Then leave ones cup upside down to dry for about 5 minutes
The dried map made by the grounds inside the cup is what's read

KK
I home roast and I like it. Designer of the KKTO
Roaster Build information
https://homeroast...ad_id=1142

https://docs.goog...lide=id.i0
Blog - http://koffeekosm...gspot.com/

Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex,
(KKTO) Turbo Oven Home Roaster.
 
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