Almost everything that you need to know to make a great Turkish Coffee. Not only at home, but anywhere.
In this video I explain what is Turkish coffee, what to expect from the flavor and how to make it correctly. So that you will be able to control the flavor.
The only thing we control here is foam. It allows us to understand what flavor we will get. Foam have wrapping and color change as an indicator of the flavor / extraction.
And you have a few options to make it. Take it at the start of the foam wrapping motion, at the end or anywhere in between. That is suitable for most cases.
And for basic coffee - you can go beyond wrapping and wait till the "burst" of the foam.
The beginning of the wrap will have the lowest extraction. Meaning, coffee could be acidic. But for anaerobic processed coffee - it's better to target the start of the wrap. While for washed processed, it's better to use middle of the wrap or full wrap. So that it's more balanced.
And yeah, the ratio is 1:10. It's better to stick to it at least till you master it.
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Timestamps:
0:00 - Turkish coffee - what to expect
0:46 - Downside of Turkish coffee
1:14 - 3 Types of Turkish coffee
3:03 - Why it's better than Pour Over and Espresso
3:33 - Turkish coffee - Most important thing
4:08 - Fast vs Slow heating
4:49 - Grind size, Mixing of coffee
5:51 - How to drink Turkish coffee
7:02 - Why it's more flavorful than other methods
7:56 - What coffee to use
8:32 - What is foam wrapping
8:51 - Approach for light roast / expensive coffee
9:58 - Approach for basic coffee
10:49 - Turkish coffee grinder