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Turkish Coffee Roasting
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coffeeroastersclub |
Posted on 01/04/2016 2:13 PM
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Pounder Posts: 535 Joined: May 26, 2009 |
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
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baldheadracing |
Posted on 01/05/2016 12:13 PM
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Newbie Posts: 48 Joined: November 06, 2015 |
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 ... |
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coffeeroastersclub |
Posted on 01/05/2016 2:50 PM
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Pounder Posts: 535 Joined: May 26, 2009 |
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
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JETROASTER |
Posted on 01/05/2016 3:27 PM
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Administrator Posts: 1780 Joined: March 06, 2010 |
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 |
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coffeeroastersclub |
Posted on 01/05/2016 4:33 PM
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Pounder Posts: 535 Joined: May 26, 2009 |
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
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Koffee Kosmo |
Posted on 01/05/2016 7:11 PM
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Administrator Posts: 1620 Joined: December 31, 2008 |
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. |
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coffeeroastersclub |
Posted on 01/05/2016 7:35 PM
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Pounder Posts: 535 Joined: May 26, 2009 |
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
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Koffee Kosmo |
Posted on 01/05/2016 7:46 PM
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Administrator Posts: 1620 Joined: December 31, 2008 |
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. |
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baldheadracing |
Posted on 01/05/2016 9:31 PM
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Newbie Posts: 48 Joined: November 06, 2015 |
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. |
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tburcak |
Posted on 03/11/2016 1:57 PM
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Newbie Posts: 2 Joined: March 10, 2016 |
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 :) |
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Tony_C |
Posted on 03/12/2016 12:52 PM
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1/4 Pounder Posts: 168 Joined: September 24, 2015 |
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
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tburcak |
Posted on 03/13/2016 2:48 PM
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Newbie Posts: 2 Joined: March 10, 2016 |
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 |
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baldheadracing |
Posted on 03/13/2016 5:53 PM
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Newbie Posts: 48 Joined: November 06, 2015 |
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. |
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Tony_C |
Posted on 03/13/2016 6:19 PM
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1/4 Pounder Posts: 168 Joined: September 24, 2015 |
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
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Koffee Kosmo |
Posted on 03/16/2016 10:44 PM
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Administrator Posts: 1620 Joined: December 31, 2008 |
Having a Greek/Turkish coffee now KK
Koffee Kosmo attached the following image:
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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CharcoalRoaster |
Posted on 03/17/2016 8:51 AM
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1 1/2 Pounder Posts: 640 Joined: April 13, 2012 |
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 |
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JETROASTER |
Posted on 03/17/2016 10:40 AM
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Administrator Posts: 1780 Joined: March 06, 2010 |
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 |
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turtle |
Posted on 03/17/2016 2:56 PM
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1 1/2 Pounder Posts: 652 Joined: November 06, 2013 |
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 I've had this one for ages (not an antique though) 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 |
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Koffee Kosmo |
Posted on 03/18/2016 8:50 AM
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Administrator Posts: 1620 Joined: December 31, 2008 |
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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