1. TURKISH
GRIND: PULVERIZED
Turkish brewing is when the coffee and water are in
contact throughout the entire process. A traditional method from the Middle East, Pulverized coffee, with a powdery texture is placed into an Ibrik with water. The portions will vary on quantity and strength. Sugar can be
added at this time. This mixture should be brought to a light boil three
times, removing the Ibrik from the flame quickly as foam begins to
rise. The heavier the boil will give you a burnt, mucky acidic taste, learnt from experimenting. Let the grounds settle for 30 - 60 seconds them pour, use a spoon or a bartenders seive to reduce the foam, serve in small
cups. Spoon foam
on top of each cup. The texture of the coffee is a little muddy and for those who love their cream, heavy cream is best for this version of brewing.....
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