I had this odd feeling that Liam Neeson was talking to me & narrating in his voice from "Taken", only talking about how great Turkish Coffee is instead! Love it!!
There was a little shop on my town that belonged to a middle eastern family. They sold all kinds of foods from their homeland. I would sit at there little table by the window, and enjoy a small cup of Turkish coffee. It really is amazing. The flavors were fantastic and would take my time drinking the small cup.
@@crazywisdom2 well, it's coffee, and one of my favorite preparations, but it's not espresso, or a lingo, or drip coffee, or French Press, or ... It's it's own thing. Consider this analogy: with wheat flour, you can make all sorts of things - sourdough, a fluffy Dutch Baby, shortbread, gravy, or even a cake. Those are all very different things, but they're all made from flour.
I was fortunate enough to become friends with an exchange student from Croatia. I discovered this young man drank Turkish coffee so we settled on Saturday mornings to meet for coffee. I had a Turkish Pot (Cezve) and a Turkish grinder (a Zassenhaus} already and he was well versed in the preparation. He showed me how his family had made their coffee, they used an equal amount of sugar and ground coffee and performed the standard three boil method. I have since experimented with several techniques as offered by various UA-camrs, with varying success. I have yet to attempt brewing without sugar, but may attempt this in the near future. Thank you for this very informative video.
@@wendstudio_coffee hell I drink mostly basic coffee like Folger's Black Silk or any other dark roast, even I can tell you this much. No sugar black, one tablespoon black, milk and no sugar, milk and a tablespoon... That's 4 entirely different flavors and I haven't even changed the bean. I need a pot that isn't burning my grounds tho.
Right way is to put a sugar cube, turkish delight or teaspoon of honey beside and take a taste of sweetness after bitterness of coffee. And must take time, do not rush. Way you described is a fast student way to get sugar/caffeine rush.
This reminds me of a time in college where a teammate from Turkiye made us coffee one evening and it was the best, from the flavor and consistency, to the art/science of making it, to the company we shared. It was equally about the company with each other as it was the coffee, and I've never had that from coffee before. Thanks for this video!
I understand exactly what you're saying; Turkish people have a beautiful way of showing respect by giving others their time. Not only do they create a beautiful sensory experience through tea and coffee, but also a sense of trust and community.
Gosh. I tried it in a copper vase with the same shape. I just didn't have the handle. The result was DEFINITELY smoother than espresso. You have taught me that you don't need an espresso machine Thanks
Depends. I actually like both. As well as Chemex, regular pour over etc. Different textures etc. But yes, it's complex enough to displace the espresso) Moka pot is a good replacement as well, because it allows to extract incredible flavors that other brewing methods can't
I had real, true, Turkish coffee twice. Once in Englewood, NJ and once in Istambule. Smelled great; for me, totally undrinkable. I still can't figuer out if it was too bitter or too sweet and I'm too old to continue the experiment.
Haha. It could be true, but I developed the approach to get a tasty result. Will test true approach soon and will tell is it any good. In my opinion, there isn't much people who can make it that great, because it's hard to know what to pay attention to... At least it was before the video
Turkish (or Greek coffee for the greeks) is the best coffee you 'll ever taste with almost zero effort in the proccess. Thank you for this video. For us greeks and the turkish people ofcourse, it means a lot. This method of brewing coffee is very old and part of our tradition and culture.
@@bennymountain1when you work it out it's as easy as: pot, water, coffee, bring to boil. Far easier than getting a good shot from my espresso machine.
I've had coffee from many geographical locations and (by cultural influences) tend to lean towards the espresso. That said... The simplistic and efficient method of brewing coupled with the full body flavor and aroma of the Turkish/Greek coffee, making my experience "Life Changing". Thank you for the great video! 😊
*I'm an Electrician, and was working in a condo when the tennant gave me a cup of this. It was great, but later that night I was Jonesing for another cup. This could get addictive!*
I can't express enough how satisfying it is to watch a video that uses very clear and concise explanations for everything, in a very simple form. No filler content, no ramblings, no montages. Only what you need. I wish more creators took inspiration from this.
I wish I had a better voice over for the video. Watched it yesterday and it's just terrible. Should have waited for the voice to restore) Don't know how people listening, probably turning on subs and muting this trash) But at least in a new video about foam mixing it's good enough. And possibly more understandable. I always try to pack as much information, but usually it's poorly structured. Rewriting the script, optimizing it, but there are tons of details and hard to put it together in a proper flow with the pauses so that it'll be easy to digest and most importantly - remember. Pauses matter a lot. Glad that it was helpful after all)
@@wendstudio_coffee awesome you consider quality so much! great, youll always keep improving on already fascinating content, esp for coffee enthusiasts like me. just found your channel and subbed immediately!
Thank you!) Accidentally scrolled down that deep into the comments. Usually it's better to write a new one instead of reply (I'm reading all of the comments but it's hard to check the replies in a studio app). I like to keep the voice pleasant, but sometimes the will to edit the video sooner wins)
Like any other brewing method, mostly dependent on the bean and grind quality. It's not bad, but usually takes a few cups before someone develops a taste for it. If you ever visit Serbia and ask for a coffee, you will be served with this one. Great thing about it is that it doesn't require any expensive appliances and only takes a few minutes to prepare one. Strongly recommend you give it a try, it just might surprise you.
I moved to Croatia about 20 years ago and I've been taking my kava like this ever since. The flavor and aroma is really the best and you get a good strong kick 💪. Definitely not for the weak!
The kick could be different) I mostly have bigger impact from double espresso. But the most powerful in terms of kick was definitely "cowbow coffee". Very tough for the heart, while with this method - don't have any signs, no jitters like from pour over
I live in Texas, the US is nice. I’ve always heard Croatia is very pretty and an awesome place to visit. It’s not normally on people’s top list to visit but it is on my list!
It did change how I brew Turkish coffee and also to the acclaim of my family and my guests on the Christmas party. Thanks for the video phenomenal approach and explanation!
I love coffee, this looks like an art too. I loved seeing the sand bank. First time seeing one on a stove. Can’t wait to try Turkish coffee. Thanks for sharing.
I accidentally make something like this whenever I have coffee. I put a handful of ground coffee (usually Folgers or whatever I can get cheap) into a large cup with some sugar. I put about quarter-cup of boiled water on top, stir it a little, then microwave it for about 20 seconds... until it starts to 'grow' out of the cup, similar to what is shown in the video. I add more boiled water, stir and let it sit for a few minutes. Then I pour it thru a tea strainer into another cup.
Oddly enough this is how coffee was made where/when I first started drinking coffee, but I've never made it this way myself, so now I know how to do it carefully and correctly.
I had coffee prepared by a little old Lebanese lady before work every morning for a few years in my early twenties. My bosses mom at the time. I have such fond memories that i bought a pot like hers 30 years later and some Turkish grind coffee. I wish i could figure out the seasoning she put in it. She couldn't translate that. She served it sweet and strong
Amazing content! Thankyou - I've gone from knowing nothing about this form of coffee to wanting to give it a whirl. My late uncle ONLY ever drank Turkish coffee. I'll be thinking of him when I try this out.
In the recent video I've checked... You can totally start from just a stainless steel pitcher instead of Cezve. Glad that the information is useful. Though, there are a videos with brewings where I try to add some layers of knowledge. Hard to get everything in one video. And as for the brewing, this method may be different from "authentic Turkish coffee". I've just researched this method to have a balanced cup in terms of flavor and extraction. Will try the authentic method soon and see what's the difference (except more frothy foam)
I do coffee in a cezve pretty often these days and I'm Italian. I love coffee made in many ways but the one in a cezve is probably very high in my chart. I also make a nice foam. I dont grind it myself, too much work lol but i have some experience and im happy to see that the way i do it is very similar to how you do it
This looks absolutely wonderful. I wasn't even aware of Turkish coffee until a number of years ago, but only just more recently was made aware that it wasn't just a thing, it was a THING. Seeing it brewed like this has me insanely curious, and as soon as my life calms down a little I'm absolutely going to try this.
It definitely will be worth it. Especially with some specialty coffee. Though, it takes around 15-20 minutes to enjoy it properly from the start of the brewing to the last sip)
@@wendstudio_coffee Yes indeed: I also drink a lot of espresso and greatly appreciate the info the Hoff et al have broadcast allowing me to fine tune the taste. Your content has done the same with briki product. To date my method has been the result of watching hundreds of cups made whilst giving my feet a break (I walked around a thousand miles each summer) so it was crude - let it rise thrice then pour, with no understanding of how to guage the extraction.
This was the difficulty for me since when I started to make it for my parents. I didn't know how to control the taste so that it'll be the best coffee I can serve. Champions didn't help either with their fixed brewing time which is hard to replicate. It simply didn't work for me. So I started to develop the method which can produce the best cup everytime and everyone can replicate it with whatever equipment they have. But I'm still improving it's because "practice makes better". And found the biggest issue that people could have with the foam, will make a video about this soon
This was a fantastic share, filled with so much great information. I feel like I have so much more of a grasp of the finer details of this art. Bravo, sir!!!
Thank you. I've made a shorter version which is packed with more information recently. But for sure, there are a lot of details which are possible to play with.
After just partly watching this I am going to have to try it. I actually have an ibrik somewhere but I always make my coffee with a Bodum. But I am having to reduce my coffee intake and I think if I can only make one cup a day, it should be the best!
That's for sure. If caffeine intake is a thing, I suspect it's better to use light roast coffee (since it's usually growing higher and should have less amount of it)
Found this very interesting thank you! I drink coffee starting when I wake up until nine 10 o’clock at night black and I grind my own beans I use a pour over coffee maker to make a pot at a time since I drink at least one pot a day… Definitely going to get this gear so I can treat myself and guest to Turkish coffee …I’ve heard of it but had no idea what the method was
I also drink mostly filter coffee, but this is the coffee I can easily consume in the evening just for the mood. Though, be aware that it'll take around 10 minutes to cool down properly in a cup) Not a quick beverage. But because of unique taste it provides - priceless experience
I love Turkish coffee, but the only time I ha e it is when my daughter's best friend's father is home when I drop the off for something after school I'll have to invest in some of you coffee pots, and rewatch the videos now❤
There's an important video about the foam mixing just in case it'll not work from the first time ;) But yes, I haven't seen any good info, that's why it took a very long time and hundreds of cups brewed for experiments in order to unlock it
Had this at a turkish cafe and not really a fan of how much sediments in the beverage. Tasted ok for the coffee but I'd still take my espresso machine over this method especially from first impression the liquid needs to be filtered.
I worked at the foreign peoples house and they would invite me to drink this coffee with them in the evening with a cigarette. They said it was turkish coffee. It was awesome experience. I wish i could thank them now.
Having that I live on Balkans, I have been drinking turkish cofee quite some for years, you might guess. My taste slowly shifted towards Americano first, and then to espresso when i got myself a good Breville espresso machine. Now i never drink turkish coffee except for cases when visiting family 😊
This actually did change my life. i was skeptical. very skeptical. Mostly because I had to laboriously grind my coffee very fine to make Turkish coffee. Holy shit was it so worth it.
The reason I love Turkish coffee is that it's consistant, reliable, full bodied, and delicious everytime. It hasn't changed my life, but it definetly has been a wonderful addition
I like this video I have used a greek stainless steel briki for years now I do like it. I do feel bad so many comments on here are so very very bitter.
They're not bitter at all) They just didn't try a properly brewed cup. Mostly because they don't have a good coffee. Or had an experience only with commercially brewed one (which just can't be at the level which you can get at home... even super specialty coffee shops serve bad coffee time to time)
I'm preparing the update though. And there is a fresh update about when to mix (already published). Those directions will definitely help to get a consistent result, but the flavor could be even better
My favorite for my Kafes I would recommend you to try diffrent grounds of the Balkans arabs and Cyprus that are made for the Briki/cevze . My favorite one is still between laikou / charalambous . I have tried loumidis and illy as well may be sombodies else favorite not mine but I think it would be interesting to see the diffrent blends
And the most important part: brew a perfect cup without sugar first. Then you'll know, that it's easy to drink it without sugar. And otherwise it'll be impossible to adjust the taste, it'll mostly be the same - boring. It's like eating a sweet apple... It's already sweet. Sugar will ruin the nuances of taste. Even one spoon. Also, if you want creamy foam at the top, like cappuccino, it's better to get authentic Turkish coffee grinder. Makes a huge difference.
There is an important video about mixing. If you have an issue with the coffee just boiling out or there is no white foam - watch it it'll fix everything ua-cam.com/video/IBqQA6QVLFw/v-deo.html
I get Peruvian coffee from Aldi to grind for my French press. I stopped adding sugar years ago and drink it black. Once I stopped adding sugar I noticed the full flavor of the coffee with hints of chocolate and nuts. I would never go back to adding sugar or cream to my coffee. I'll have to try this Turkish method next.
When I was very young and living in Toronto I got into a love affair with sublime Turkish coffee at the Lothean Muse ( sp.) . It was allways heaven's perfection in a cup ❤ .
Why am I not getting the caramel foam? I have the right pot, I have the coffee ground very small (I use cardamon coffee). I add one teaspoon of sugar and one heaping teaspoon of coffee to the Ibrik and stir a bit. Then I put on med heat. Then it either boils over or I get no foam. I've tried 5-6 times now. No beautiful creamy foam. I'm getting a little upset . I've watched tons of videos. Yours is great by the way but Im still having trouble. Anyone wanna give me some advice? Thanks
Well, depends) If you use light roast it'll be a pretty normal intensity. And if you brew it towards balance (like this video allows to). Because if you do it the traditional way, it probably will be impossible to consume a big volume. And in that case, small cup is definitely the way to go. But this approach allows to get something closer to filter coffee if you wish. Slightly increase the grind size and it's more drinkable right away
It's probably the most popular spice which people tend to add. Fits perfectly. But it's possible to get a lot of interesting tastes with just a coffee ;)
Awesome video sir! True Turkish coffee is delightful. Had it plenty of times in Istanbul and Marmaris over the years when over in fantastic Turkey 👌 I am lucky enough to own a Jura z10, which whips me up a pretty decent mug whenever I need one. But it was a joy to watch a proper Turkish coffee done from start to finish. That looks like a nice coffee! 👏
It's a different approach, I'll soon try an "authentic technique" which should produce a different cup flavor. Turned out, they consume mostly dark roast which I didn't know. This video will help to produce some balanced flavor like an espresso
@@wendstudio_coffee It is often sold as "Double Roasted" over here. But I prefer Turkish coffee made from milder roasts with medium acidity. Direct contact with the heat source changes the coffee's taste a lot, so double roast dark beans may be why some visitors find it like a little cup of poison.
@wenstudio amazing video thank you very much! Just have 1 question, why can't you make smaller cups in larger cezve? I have a 380ml cezve, is 150ml too little?
While cowboy coffee is smooth and rounded in flavor, it's not even close!) And it's the only beverage which after a few sips makes me feel my heart screaming "stop!" 😂 It boils out the flavors, cooks them. While here we are just dissolving the flavor compounds (transferring them into liquid). And controlling how much of each flavor we want)
It's possible to have a lower amount of caffeine :) if brewed like in a video, it'll stay pretty reasonable even for evening. And with some specialty Arabica of course
Thank you!) I hope more people will enjoy a properly brewed one. In my native language, video already got 2m views (here's actually why I created this merch "Make Cezve Great Again")
Roaster got it on a local market, so the only possible way is to use "Google lens" to make search easier. You can take a screenshot and do a search by photo as well
Original video gained 2m+ views, that's what inspired me to created this merch print) which is now become the logo. There will be more content about Cezve soon. But at least the basics is here. More case scenarios could be helpful, but I don't see much feedback in the comments under such videos as brewing some coffee and trying to describe what I feel and how I approach it etc
Im happy to not be a coffee freak. Its looks so tedious to do a cup of coffee. In happy that im satisfied with my kirkland coffee from costco brewed in a reusable keurig pod . It takes me less than a minute to do and its perfect like that. 😅
@@mikafoxx2717 I already have a 2 years old who wakes me up in the morning. The level of complexity that I can afford in the morning is to put coffee in the pod put it in the machine and press the button. The rest of the time I play hotwheels with my son before getting him to the kindergarten and start working.
Amen brother. Not gonna lie, ill probably gonna make fun of this hobby till i find one of those fetishists that is actually about the taste and not the childlike ritualization.
Hi, thank you for this tutorial. I don’t drink Turkish coffee but here I am on amazon shopping for one… my question, does the shape of the czezve matter? I’m seeing a mix of stout pots and others that are more tapered like the ones you show in the video.
With my approach the shape doesn't matter that much. It's good if the pot will be narrow at a top, but I've tried brewing even in a milk pitcher. Harder to control because it's wide, but it worked. As long as it looks beautiful, it'll work fine)
My Cevez only has one complaint from me and that it's not big enough. I drink coffee habitually throughout the day so making 2 demitasse at a time ain't it for me. Love the almost meditative process of just focusing on the coffee and the pot making it this way
You can start with cold water or slightly warm not over 30 celsius thoough. It can be boiled fast if you are in a hurry but the extraction wont be great. Slow is the best way to go to get the most out of your coffee. Freshness and coffee quality are of course the two main things you should be concerned about. BEWARE the coffee needs to be ground by a stone grinder into fine powder so your ultra high tech espresso samurai machine wont do the trick. Finally get the roast type you prefer. I like a mixture of all with 20%light 30%dark and 50% medium traditional roast. The best thing about this specific type of coffee and brewing method is that it will get your eyelids open without getting them to tick as if they are electrocuted. A small spoon of sugar added with the coffee at the beginning makes it even better imo but taste 👅 differs so whatever gets you happy. Boil until the crust foams up but not until it boils and breaks. The result is much better that way.
would this work well with raw cacao powder? i feel like the grain size is comparable already to cacao powder so perhaps this is a better way to make it.
Nothing to do with the cacao. Coffee extraction is under 30%, while cacao is 100 of the powder is being consumed. So there is no need to control the extraction process on cacao
@@wendstudio_coffee ahh ok, i suppose the makes sense. Has anyone tried it this way to see the result? it may still be a better way to make cacao maybe?
well since you grinded the coffee beans into a powder, you don't get that typical grainy coffee grounds. instead the coffee grounds settle to the bottom similar to if you made a protein shake, and the powder falls to the bottom. it forms a bit of a thick layer on the bottom of the cup. it gets even thicker if you let it cool down to room temp
Question: is it better to pour the coffee in 2 batches, as most of Turkish brewers recommend? In terms of creaminess, I’m struggle to keep that nice first foam after I let it brew for a second time. Once I pour the second foam in the cup, it quite ruins the previous foam :/ Thanks for sharing! And to all the snobs little insecure people out there: being mean on social media is so 2017. Get up to date pleaz
I pour it out right after it's ready (assessing readiness by the foam color and motion). But I'll check the "traditional way" of brewing in the forthcoming episode. Foam does not necessarily make the coffee better :)
If I like sugar with my coffee, when should I add it? Should I do it right after pouring, stir a little for the sugar, then wait a few minutes for the coffee grounds to settle to the bottom?
Hey bud, I just got my Cezve after watching your videos(Thank you by the way for showing us something interesting to introduce into our lives). I got a 120 ml used 8gs of coffee and I feel like I could have used more water because the water did not raise to the top of the pot as yours all did. Am I doing something wrong? I used a temperature gauge as well.
8g dose is the most comfortable to work with because it gives some space in case coffee will need to raise. Especially light roast. I've used 10g dose in it usually, but when coffee is too fresh or just needed to be brewed longer - the only option was to pause the heating. So it's ok that it didn't raise. The color is the thing to watch on. Temperature gauge isn't necessary, it's just a demonstration that it's not reaching 100°c, but could be used to control the brewing as well. Though, it's enough to see the color change and motion of the foam. Was there a white foam when brewing? If not, it's better to mix coffee at around 1 minute
Haha. I have an additional info about mixing as well. Spotted that people had a problem when coffee just boils out. Still improving the technique. But these basics are still useful. Here's an important update about mixing ua-cam.com/video/IBqQA6QVLFw/v-deo.html
Introduction into Turkish Coffee (all of the knowledge in one video) - ua-cam.com/video/lWo86Z3hUrg/v-deo.html
I had this odd feeling that Liam Neeson was talking to me & narrating in his voice from "Taken", only talking about how great Turkish Coffee is instead! Love it!!
I thought similar. Haha came here to see if others thought the same.
He has a particular set of skills…for brewing Turkish coffee.
😂
Russian Liam Neeson. :D
@ampur88 I'm not russian 🤔
There was a little shop on my town that belonged to a middle eastern family. They sold all kinds of foods from their homeland. I would sit at there little table by the window, and enjoy a small cup of Turkish coffee. It really is amazing. The flavors were fantastic and would take my time drinking the small cup.
thank you. Would Cezve give me an Espresso like taste ?
@crazywisdom2 more like Lungo. But it is different
@@crazywisdom2 well, it's coffee, and one of my favorite preparations, but it's not espresso, or a lingo, or drip coffee, or French Press, or ... It's it's own thing. Consider this analogy: with wheat flour, you can make all sorts of things - sourdough, a fluffy Dutch Baby, shortbread, gravy, or even a cake. Those are all very different things, but they're all made from flour.
I was fortunate enough to become friends with an exchange student from Croatia. I discovered this young man drank Turkish coffee so we settled on Saturday mornings to meet for coffee. I had a Turkish Pot (Cezve) and a Turkish grinder (a Zassenhaus} already and he was well versed in the preparation. He showed me how his family had made their coffee, they used an equal amount of sugar and ground coffee and performed the standard three boil method.
I have since experimented with several techniques as offered by various UA-camrs, with varying success. I have yet to attempt brewing without sugar, but may attempt this in the near future. Thank you for this very informative video.
Sugar covers a real taste. Totally different experience (if the coffee beans are interesting)
@@wendstudio_coffee hell I drink mostly basic coffee like Folger's Black Silk or any other dark roast, even I can tell you this much. No sugar black, one tablespoon black, milk and no sugar, milk and a tablespoon... That's 4 entirely different flavors and I haven't even changed the bean. I need a pot that isn't burning my grounds tho.
Right way is to put a sugar cube, turkish delight or teaspoon of honey beside and take a taste of sweetness after bitterness of coffee. And must take time, do not rush. Way you described is a fast student way to get sugar/caffeine rush.
that seems like a lot of sugar
Zassenhaus isn't turkish
This reminds me of a time in college where a teammate from Turkiye made us coffee one evening and it was the best, from the flavor and consistency, to the art/science of making it, to the company we shared. It was equally about the company with each other as it was the coffee, and I've never had that from coffee before. Thanks for this video!
I understand exactly what you're saying; Turkish people have a beautiful way of showing respect by giving others their time. Not only do they create a beautiful sensory experience through tea and coffee, but also a sense of trust and community.
Gosh. I tried it in a copper vase with the same shape. I just didn't have the handle. The result was DEFINITELY smoother than espresso. You have taught me that you don't need an espresso machine
Thanks
Depends. I actually like both. As well as Chemex, regular pour over etc. Different textures etc. But yes, it's complex enough to displace the espresso) Moka pot is a good replacement as well, because it allows to extract incredible flavors that other brewing methods can't
I had real, true, Turkish coffee twice. Once in Englewood, NJ and once in Istambule. Smelled great; for me, totally undrinkable. I still can't figuer out if it was too bitter or too sweet and I'm too old to continue the experiment.
Haha. It could be true, but I developed the approach to get a tasty result. Will test true approach soon and will tell is it any good. In my opinion, there isn't much people who can make it that great, because it's hard to know what to pay attention to... At least it was before the video
I agree, I drank it many times in Istanbul, never liked it...
Turkish (or Greek coffee for the greeks) is the best coffee you 'll ever taste with almost zero effort in the proccess.
Thank you for this video. For us greeks and the turkish people ofcourse, it means a lot. This method of brewing coffee is very old and part of our tradition and culture.
Greetings from Turkey brother, you’ve just expressed my thoughts.
Zero effort? This video alone is 9 minutes 🤣
@@bennymountain1when you work it out it's as easy as: pot, water, coffee, bring to boil. Far easier than getting a good shot from my espresso machine.
I've had coffee from many geographical locations and (by cultural influences) tend to lean towards the espresso. That said... The simplistic and efficient method of brewing coupled with the full body flavor and aroma of the Turkish/Greek coffee, making my experience "Life Changing". Thank you for the great video! 😊
*I'm an Electrician, and was working in a condo when the tennant gave me a cup of this. It was great, but later that night I was Jonesing for another cup. This could get addictive!*
My coffee cup is 52 oz. I use 3qt sauce pan. My Grandmother did it this way. (She used a regular coffee cup though) Thanks for a great video!
Thanks for explaining the colours of the coffee and what it means. I make Greek and Turkish coffee in a briki, jezve, cezve, or ibrik daily.
Here's an updated explanation with important update ua-cam.com/video/V2sOtXAYOPo/v-deo.html
I can't express enough how satisfying it is to watch a video that uses very clear and concise explanations for everything, in a very simple form. No filler content, no ramblings, no montages. Only what you need. I wish more creators took inspiration from this.
I wish I had a better voice over for the video. Watched it yesterday and it's just terrible. Should have waited for the voice to restore) Don't know how people listening, probably turning on subs and muting this trash)
But at least in a new video about foam mixing it's good enough. And possibly more understandable.
I always try to pack as much information, but usually it's poorly structured. Rewriting the script, optimizing it, but there are tons of details and hard to put it together in a proper flow with the pauses so that it'll be easy to digest and most importantly - remember. Pauses matter a lot. Glad that it was helpful after all)
@@wendstudio_coffee awesome you consider quality so much!
great, youll always keep improving on already fascinating content, esp for coffee enthusiasts like me.
just found your channel and subbed immediately!
Thank you!) Accidentally scrolled down that deep into the comments. Usually it's better to write a new one instead of reply (I'm reading all of the comments but it's hard to check the replies in a studio app).
I like to keep the voice pleasant, but sometimes the will to edit the video sooner wins)
@@wendstudio_coffee Voice was fantastic. I disagree with you.
@@dingleberrysnigglefritz second that... Very Liam Neeson-esque 😄
This changed my life. Lifetime coffee consumer. Looks amazing smells amazing tastes amazing. Thank you!
Enjoy)
Thank god someone can actually distinguish what matters when trying to explain a process.
Well done, to say the least.
Planning to shoot the updated episode today. Never stop improving) But yeah, get to the point when I can understand how to control it was tough
I love coffee but when i tried this is actually was life changing. My mornings will never be the same!
Like any other brewing method, mostly dependent on the bean and grind quality. It's not bad, but usually takes a few cups before someone develops a taste for it. If you ever visit Serbia and ask for a coffee, you will be served with this one.
Great thing about it is that it doesn't require any expensive appliances and only takes a few minutes to prepare one. Strongly recommend you give it a try, it just might surprise you.
I moved to Croatia about 20 years ago and I've been taking my kava like this ever since. The flavor and aroma is really the best and you get a good strong kick 💪. Definitely not for the weak!
The kick could be different) I mostly have bigger impact from double espresso. But the most powerful in terms of kick was definitely "cowbow coffee". Very tough for the heart, while with this method - don't have any signs, no jitters like from pour over
I live in Texas, the US is nice. I’ve always heard Croatia is very pretty and an awesome place to visit. It’s not normally on people’s top list to visit but it is on my list!
It did change how I brew Turkish coffee and also to the acclaim of my family and my guests on the Christmas party. Thanks for the video phenomenal approach and explanation!
Thank you!) Glad it helped to understand this brewing method slightly deeper
I love coffee, this looks like an art too. I loved seeing the sand bank. First time seeing one on a stove. Can’t wait to try Turkish coffee. Thanks for sharing.
It'll be easy safer to get a special heater) but in both cases, takes 10-20 minutes to heat up the sand. The result is worth it
Greetings, thank you for the education on Turkish Coffee.Very nice products. Functional and Beautiful. Thank you☀️🌿♥️🌿☀️
I accidentally make something like this whenever I have coffee. I put a handful of ground coffee (usually Folgers or whatever I can get cheap) into a large cup with some sugar. I put about quarter-cup of boiled water on top, stir it a little, then microwave it for about 20 seconds... until it starts to 'grow' out of the cup, similar to what is shown in the video. I add more boiled water, stir and let it sit for a few minutes. Then I pour it thru a tea strainer into another cup.
That looks absolutely delicious. I have to try.
Oddly enough this is how coffee was made where/when I first started drinking coffee, but I've never made it this way myself, so now I know how to do it carefully and correctly.
I assume that no one did it that way) It allows to get a balanced taste but most importantly - precisely control it
I had coffee prepared by a little old Lebanese lady before work every morning for a few years in my early twenties. My bosses mom at the time. I have such fond memories that i bought a pot like hers 30 years later and some Turkish grind coffee. I wish i could figure out the seasoning she put in it. She couldn't translate that. She served it sweet and strong
Usually people use cardamom as a spices, but could be anything)
Most likely cardamom. In Arabic it would be pronounced “Hal” maybe a bit of mastic too with the cardamom.
Amazing content! Thankyou - I've gone from knowing nothing about this form of coffee to wanting to give it a whirl. My late uncle ONLY ever drank Turkish coffee. I'll be thinking of him when I try this out.
In the recent video I've checked... You can totally start from just a stainless steel pitcher instead of Cezve. Glad that the information is useful. Though, there are a videos with brewings where I try to add some layers of knowledge. Hard to get everything in one video.
And as for the brewing, this method may be different from "authentic Turkish coffee". I've just researched this method to have a balanced cup in terms of flavor and extraction. Will try the authentic method soon and see what's the difference (except more frothy foam)
I do coffee in a cezve pretty often these days and I'm Italian. I love coffee made in many ways but the one in a cezve is probably very high in my chart. I also make a nice foam. I dont grind it myself, too much work lol but i have some experience and im happy to see that the way i do it is very similar to how you do it
Hope you've tried coffee from Gardelli already)
@@wendstudio_coffeehaven't tried yet. At home I have Kurukahveci Mehmet efendi now
This looks absolutely wonderful. I wasn't even aware of Turkish coffee until a number of years ago, but only just more recently was made aware that it wasn't just a thing, it was a THING. Seeing it brewed like this has me insanely curious, and as soon as my life calms down a little I'm absolutely going to try this.
It definitely will be worth it. Especially with some specialty coffee. Though, it takes around 15-20 minutes to enjoy it properly from the start of the brewing to the last sip)
Super content! Thank you. Been using a briki for forty years, since hiking Greece for 2 months every summer as a student
Wow, that's huge! I definitely need to start hiking) Was the video helpful in some way technically?
@@wendstudio_coffee Yes indeed: I also drink a lot of espresso and greatly appreciate the info the Hoff et al have broadcast allowing me to fine tune the taste.
Your content has done the same with briki product. To date my method has been the result of watching hundreds of cups made whilst giving my feet a break (I walked around a thousand miles each summer) so it was crude - let it rise thrice then pour, with no understanding of how to guage the extraction.
This was the difficulty for me since when I started to make it for my parents. I didn't know how to control the taste so that it'll be the best coffee I can serve.
Champions didn't help either with their fixed brewing time which is hard to replicate. It simply didn't work for me. So I started to develop the method which can produce the best cup everytime and everyone can replicate it with whatever equipment they have. But I'm still improving it's because "practice makes better". And found the biggest issue that people could have with the foam, will make a video about this soon
This was a fantastic share, filled with so much great information. I feel like I have so much more of a grasp of the finer details of this art. Bravo, sir!!!
Thank you. I've made a shorter version which is packed with more information recently. But for sure, there are a lot of details which are possible to play with.
The way you say coffee makes me want a coffee
😂
After just partly watching this I am going to have to try it. I actually have an ibrik somewhere but I always make my coffee with a Bodum. But I am having to reduce my coffee intake and I think if I can only make one cup a day, it should be the best!
That's for sure. If caffeine intake is a thing, I suspect it's better to use light roast coffee (since it's usually growing higher and should have less amount of it)
Found this very interesting thank you! I drink coffee starting when I wake up until nine 10 o’clock at night black and I grind my own beans I use a pour over coffee maker to make a pot at a time since I drink at least one pot a day… Definitely going to get this gear so I can treat myself and guest to Turkish coffee …I’ve heard of it but had no idea what the method was
I also drink mostly filter coffee, but this is the coffee I can easily consume in the evening just for the mood. Though, be aware that it'll take around 10 minutes to cool down properly in a cup) Not a quick beverage. But because of unique taste it provides - priceless experience
Support my work (one time payment) and unlock access to more content www.patreon.com/posts/playlist-for-one-115713373
I love Turkish coffee, but the only time I ha e it is when my daughter's best friend's father is home when I drop the off for something after school
I'll have to invest in some of you coffee pots, and rewatch the videos now❤
I would suggest you add around 1 sugar cube (3/4 tsp) for each 100 grams of water.
I just shared a
Sugar just ruins the coffee 🤌🏿 Even the smallest amount - the balance is lost. It becomes flat, boring. Sugar shouldn't be in the coffee
best explanation I've seen. Ready to break out the Cezve again!
There's an important video about the foam mixing just in case it'll not work from the first time ;) But yes, I haven't seen any good info, that's why it took a very long time and hundreds of cups brewed for experiments in order to unlock it
Sanka instant ! MMMMM. MMMMMMM GOOOD!!!!!
Had this at a turkish cafe and not really a fan of how much sediments in the beverage. Tasted ok for the coffee but I'd still take my espresso machine over this method especially from first impression the liquid needs to be filtered.
You can't try this level of coffee in any cafe) Literally no one knew how to make it before
I worked at the foreign peoples house and they would invite me to drink this coffee with them in the evening with a cigarette. They said it was turkish coffee. It was awesome experience. I wish i could thank them now.
Having that I live on Balkans, I have been drinking turkish cofee quite some for years, you might guess. My taste slowly shifted towards Americano first, and then to espresso when i got myself a good Breville espresso machine. Now i never drink turkish coffee except for cases when visiting family 😊
But this one will be different ;) Also brewing it since I was like 7
This actually did change my life. i was skeptical. very skeptical. Mostly because I had to laboriously grind my coffee very fine to make Turkish coffee. Holy shit was it so worth it.
I have a video for big grind size as well) But of course, will be a different experience
I always wondered how to use that device. Thank you!
Best coffee I've ever had , anywhere.
Thank you for sharing, love turkish coffee.
Nice video i would love to try someday soon😊
The reason I love Turkish coffee is that it's consistant, reliable, full bodied, and delicious everytime. It hasn't changed my life, but it definetly has been a wonderful addition
I like this video I have used a greek stainless steel briki for years now I do like it. I do feel bad so many comments on here are so very very bitter.
They're not bitter at all) They just didn't try a properly brewed cup. Mostly because they don't have a good coffee. Or had an experience only with commercially brewed one (which just can't be at the level which you can get at home... even super specialty coffee shops serve bad coffee time to time)
The coffee recipe that made the world go crazy.
Mind blowing. Very good video.
I'm preparing the update though. And there is a fresh update about when to mix (already published). Those directions will definitely help to get a consistent result, but the flavor could be even better
I have to be honest. I was making food, and your voice was in the background. I listened to the video on repeat like 3 times.
Haha, thanks)
My favorite for my Kafes I would recommend you to try diffrent grounds of the Balkans arabs and Cyprus that are made for the Briki/cevze . My favorite one is still between laikou / charalambous . I have tried loumidis and illy as well may be sombodies else favorite not mine but I think it would be interesting to see the diffrent blends
Why not to try "The Underdog"? 🤔
I've gotten into teas and favor the STRONG greens from Japan, but when I do coffee I like the Ottoman method.
But you're brewing tea using like 70°C?
Thank you, verry good cafe 💯💯👍👍
And the most important part: brew a perfect cup without sugar first. Then you'll know, that it's easy to drink it without sugar. And otherwise it'll be impossible to adjust the taste, it'll mostly be the same - boring.
It's like eating a sweet apple... It's already sweet. Sugar will ruin the nuances of taste. Even one spoon.
Also, if you want creamy foam at the top, like cappuccino, it's better to get authentic Turkish coffee grinder. Makes a huge difference.
Don't forget to share your experience after trying. Was video helpful? Is it easy to master with such recommendations?
There is an important video about mixing. If you have an issue with the coffee just boiling out or there is no white foam - watch it it'll fix everything ua-cam.com/video/IBqQA6QVLFw/v-deo.html
I get Peruvian coffee from Aldi to grind for my French press. I stopped adding sugar years ago and drink it black. Once I stopped adding sugar I noticed the full flavor of the coffee with hints of chocolate and nuts. I would never go back to adding sugar or cream to my coffee. I'll have to try this Turkish method next.
When I was very young and living in Toronto I got into a love affair with sublime Turkish coffee at the Lothean Muse ( sp.) . It was allways heaven's perfection in a cup ❤ .
Your voice is as smooth as that coffee brother 🎤☕
In this exact episode it's terrible) had no voice, that's why it's very thin and dry
I had it, it's an experience that definitely didn't change my life. Was an experience though - to a point.
The way I make it is different and opens new sides of a coffee flavor)
Great video thank you sharing!
Why am I not getting the caramel foam? I have the right pot, I have the coffee ground very small (I use cardamon coffee). I add one teaspoon of sugar and one heaping teaspoon of coffee to the Ibrik and stir a bit. Then I put on med heat. Then it either boils over or I get no foam. I've tried 5-6 times now. No beautiful creamy foam. I'm getting a little upset . I've watched tons of videos. Yours is great by the way but Im still having trouble. Anyone wanna give me some advice? Thanks
Here's the reason: mixing. Mix at around 1m to achieve a white foam. More details: ua-cam.com/video/IBqQA6QVLFw/v-deo.html
Turkish coffee is something else. Super strong.
Well, depends) If you use light roast it'll be a pretty normal intensity. And if you brew it towards balance (like this video allows to).
Because if you do it the traditional way, it probably will be impossible to consume a big volume. And in that case, small cup is definitely the way to go. But this approach allows to get something closer to filter coffee if you wish. Slightly increase the grind size and it's more drinkable right away
I didn't have a good experience with this the first time I had it. I had no idea that it was unfiltered, so I gulped a good amount of the grounds.
But now you can enjoy it!)
thanks for the video. as a coffee lover I'm interested. link to your store?
Great video! I drank in Egypt with cardamom. Is that typical for just Egypt?
It's probably the most popular spice which people tend to add. Fits perfectly. But it's possible to get a lot of interesting tastes with just a coffee ;)
Awesome video sir!
True Turkish coffee is delightful.
Had it plenty of times in Istanbul and Marmaris over the years when over in fantastic Turkey 👌
I am lucky enough to own a Jura z10, which whips me up a pretty decent mug whenever I need one.
But it was a joy to watch a proper Turkish coffee done from start to finish. That looks like a nice coffee! 👏
It's a different approach, I'll soon try an "authentic technique" which should produce a different cup flavor. Turned out, they consume mostly dark roast which I didn't know. This video will help to produce some balanced flavor like an espresso
@@wendstudio_coffee It is often sold as "Double Roasted" over here. But I prefer Turkish coffee made from milder roasts with medium acidity. Direct contact with the heat source changes the coffee's taste a lot, so double roast dark beans may be why some visitors find it like a little cup of poison.
@wenstudio amazing video thank you very much! Just have 1 question, why can't you make smaller cups in larger cezve? I have a 380ml cezve, is 150ml too little?
Depends on the shape
Perfect explanation.
In America we do cowboy coffee, very similar
While cowboy coffee is smooth and rounded in flavor, it's not even close!) And it's the only beverage which after a few sips makes me feel my heart screaming "stop!" 😂
It boils out the flavors, cooks them. While here we are just dissolving the flavor compounds (transferring them into liquid). And controlling how much of each flavor we want)
My Armenian friend made me a cup of it before an evening uni course and I didn’t sleep a wink that night.
It's possible to have a lower amount of caffeine :) if brewed like in a video, it'll stay pretty reasonable even for evening. And with some specialty Arabica of course
I’m definitely interested in this process. Thanks.
I didnt know i wanted to brew coffee until this video :o
Hope it'll not disappoint :)
This feels like it should have more views
Thank you!) I hope more people will enjoy a properly brewed one. In my native language, video already got 2m views (here's actually why I created this merch "Make Cezve Great Again")
Turkish coffee.. love it
*What are you doing man ! We just want to drink some coffee !!*
There's a simplified version!) ua-cam.com/video/V2sOtXAYOPo/v-deo.html
i will definetely try it
I suggest to push the limits for each coffee. Sometimes it's better to brew "darker", towards a full wrap
@@wendstudio_coffee Will do! Thanks
New episode will be within an hour. Explaining these details
Long tea spoon is the must for mixing
I currently use a wooden spoon, but missing with the handle. Works good enough
Excellent video.
Where can you buy a cup like the cup at 8:20 in the video"
Roaster got it on a local market, so the only possible way is to use "Google lens" to make search easier. You can take a screenshot and do a search by photo as well
The cezve is looking awesome.What is the brand ? Where can we get this ?
Brand is ZH, I sell them on my site, but only the models that I personally like wendstudio.shop/collections/turkish-coffee-pot
Delicious coffee
Yunanistan'da damla sakızıyla bi de şekerle yapıyoruz!
komşunuzdan selamlar !
Sugar ruins the flavor) If coffee is interesting
its usually personal choice over here! :) I do without sugar, or with little
Best coffee is found in turkish shops in komotini!
@@wendstudio_coffee
whoop whoop! finally found this channel and i LIKE it :)
I moved from "coffee blog". Turned out UA-cam won't serve to the different language audience groups properly otherwise)
@@wendstudio_coffee ahhh okay! So lets make cezve bigger in the specialty coffee world, I'm in! :)
Original video gained 2m+ views, that's what inspired me to created this merch print) which is now become the logo. There will be more content about Cezve soon. But at least the basics is here. More case scenarios could be helpful, but I don't see much feedback in the comments under such videos as brewing some coffee and trying to describe what I feel and how I approach it etc
Do you drink it unfiltered?? With the ground coffee still in it?
Coffee particles are in the bottom of the cup, I don't drink them. I drink the upper layer which is clean
Im happy to not be a coffee freak. Its looks so tedious to do a cup of coffee. In happy that im satisfied with my kirkland coffee from costco brewed in a reusable keurig pod . It takes me less than a minute to do and its perfect like that. 😅
It's way different experience. And actually way easier than make an omelette or even sandwich
It's a nice little part of a morning routine to help you wake up by doing something with yourself. Better than looking at a phone or something.
@@mikafoxx2717 I already have a 2 years old who wakes me up in the morning. The level of complexity that I can afford in the morning is to put coffee in the pod put it in the machine and press the button. The rest of the time I play hotwheels with my son before getting him to the kindergarten and start working.
🤣 you can check James Sexton morning routine for inspiration. He talks about it on Lex Fridman podcast
Amen brother. Not gonna lie, ill probably gonna make fun of this hobby till i find one of those fetishists that is actually about the taste and not the childlike ritualization.
Hi, thank you for this tutorial. I don’t drink Turkish coffee but here I am on amazon shopping for one… my question, does the shape of the czezve matter? I’m seeing a mix of stout pots and others that are more tapered like the ones you show in the video.
With my approach the shape doesn't matter that much. It's good if the pot will be narrow at a top, but I've tried brewing even in a milk pitcher. Harder to control because it's wide, but it worked.
As long as it looks beautiful, it'll work fine)
I will try this. I wonder if hot cocoa can be made like this as well?
Why not?) Though, I wouldn't, because it'll be hard to clean 😂 oils, etc. Better to use stainless steel for such task
Great video
My Cevez only has one complaint from me and that it's not big enough. I drink coffee habitually throughout the day so making 2 demitasse at a time ain't it for me. Love the almost meditative process of just focusing on the coffee and the pot making it this way
Yeah, the process is a huge part of enjoyment) That's why it's better to make it by yourself
You can start with cold water or slightly warm not over 30 celsius thoough. It can be boiled fast if you are in a hurry but the extraction wont be great. Slow is the best way to go to get the most out of your coffee. Freshness and coffee quality are of course the two main things you should be concerned about. BEWARE the coffee needs to be ground by a stone grinder into fine powder so your ultra high tech espresso samurai machine wont do the trick. Finally get the roast type you prefer. I like a mixture of all with 20%light 30%dark and 50% medium traditional roast. The best thing about this specific type of coffee and brewing method is that it will get your eyelids open without getting them to tick as if they are electrocuted. A small spoon of sugar added with the coffee at the beginning makes it even better imo but taste 👅 differs so whatever gets you happy. Boil until the crust foams up but not until it boils and breaks. The result is much better that way.
That's almost exactly what I'm talking about, but with more important nuances)
Don't forget to subscribe and rate the video 🤗
would this work well with raw cacao powder? i feel like the grain size is comparable already to cacao powder so perhaps this is a better way to make it.
Nothing to do with the cacao. Coffee extraction is under 30%, while cacao is 100 of the powder is being consumed. So there is no need to control the extraction process on cacao
@@wendstudio_coffee ahh ok, i suppose the makes sense. Has anyone tried it this way to see the result? it may still be a better way to make cacao maybe?
I personally haven't tried. Coffee shops use steamer for making it. No need to mix manually etc
So you drink the coffee grinds?
I drink the top layer, which is clean like a filter coffee. The residue at the bottom will not reach your taste buds
well since you grinded the coffee beans into a powder, you don't get that typical grainy coffee grounds. instead the coffee grounds settle to the bottom similar to if you made a protein shake, and the powder falls to the bottom. it forms a bit of a thick layer on the bottom of the cup. it gets even thicker if you let it cool down to room temp
Oh yeeeah. Thick, soft and around... With that voice and mic each Coffee bean will be so tasty, easy to drink, etc 😂😂😂
IDK, every mic seems to work fine. Placement is more important
every morning in Serbia I drink like this
not measuring in grams, i do by eye, my mom learned me
Question: is it better to pour the coffee in 2 batches, as most of Turkish brewers recommend? In terms of creaminess, I’m struggle to keep that nice first foam after I let it brew for a second time. Once I pour the second foam in the cup, it quite ruins the previous foam :/
Thanks for sharing!
And to all the snobs little insecure people out there: being mean on social media is so 2017. Get up to date pleaz
I pour it out right after it's ready (assessing readiness by the foam color and motion). But I'll check the "traditional way" of brewing in the forthcoming episode.
Foam does not necessarily make the coffee better :)
I took a class in Istanbul, this isn't easy to do well!
If I like sugar with my coffee, when should I add it? Should I do it right after pouring, stir a little for the sugar, then wait a few minutes for the coffee grounds to settle to the bottom?
You can add it only after learning how to brew without it. Because sugar will cover all of the mistakes is the brewing
ist OK, ich liebe die italienische Variante von Espresso weit mehr
Hey bud, I just got my Cezve after watching your videos(Thank you by the way for showing us something interesting to introduce into our lives). I got a 120 ml used 8gs of coffee and I feel like I could have used more water because the water did not raise to the top of the pot as yours all did. Am I doing something wrong? I used a temperature gauge as well.
8g dose is the most comfortable to work with because it gives some space in case coffee will need to raise. Especially light roast. I've used 10g dose in it usually, but when coffee is too fresh or just needed to be brewed longer - the only option was to pause the heating. So it's ok that it didn't raise. The color is the thing to watch on.
Temperature gauge isn't necessary, it's just a demonstration that it's not reaching 100°c, but could be used to control the brewing as well. Though, it's enough to see the color change and motion of the foam.
Was there a white foam when brewing? If not, it's better to mix coffee at around 1 minute
I’m drinking Arabic coffee right now and I thought it changed my life I like medium roast with chocolate 🍫. What is the brewery name?
What do you mean by "brewery"?) Coffee brewing pot is ZH (available in my ebay store). Roasted coffee - Radiokava (also available on ebay)
Thanks what kind of brand coffee are you using, ❤
Local roastery Radiokava. Mostly prefer light roast
@@wendstudio_coffee thanks but it’s not available in Amazon or anywhere else. Do you have a link I can order from
LOVE your voice
Thanks) Though, in this exact voice over it's not the best
The fact that you used an aeropress stirring tool to brew makes me think you know what you're talking about. I'll give this a try.
Haha. I have an additional info about mixing as well. Spotted that people had a problem when coffee just boils out. Still improving the technique. But these basics are still useful.
Here's an important update about mixing ua-cam.com/video/IBqQA6QVLFw/v-deo.html
Perfect. Tysm