It changes the flavor completely - Turkish Coffee - Mixing
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- Опубліковано 26 лис 2023
- What if there is no white foam and Turkish coffee starting to boil out rapidly?
Is there something wrong with the coffee or a grind size?
It's actually simple. If you want to make a proper Turkish coffee you need to mix it while brewing.
There are 2 layers we have in a properly prepared coffee:
- top layer of mixed CO2 with oils (because they're lighter than water)
- lower layer - coffee particles
But lower layer is formed slowly and it pushes the upper one. That way we see is coffee ready or not based on visual changes of color and foam motion.
I've shown 3 variations of brewing:
1. Without mixing
2. With perfect mixing
3. With mixing of the layers when they're formed
I basically just needed to break the crust which in this case formed a plug. So if you don't mix - you will not have white foam. I did it at 1 minute when it's formed enough.
Possibly, we beat out CO2 and oils with this mixing and the particles can't float anymore. Only when the second layer will flow up.
My shop - wendstudio.shop
I've always been told not to stir the coffee once it's on heat. Well I watched this video and I mixed the coffee half way through and wow! Big difference in flavour. I also slowed down my brew time from the usual 2 minutes to about 3 and a half minutes. So much more flavour was extracted and I was left with a coffee with no bitterness or sour taste. Thanks for sharing.
Sounds like a great transformation!)
Yea me too. I was following Turgay's brew method from STC but was having issues with crust. Just tried stirring a 2nd time at 1min. Definitely a big difference in body. Also flavor notes are more intense. However i got a more acidic cup surprisingly. Acidity followed by a nice sweet finish. Im using a washed ethiopian light roast.
This is cool stuff! I'm a physicist, and I actually started a small research project with my students to look into how the foam on Turkish coffee forms and what affects it. We've noticed some of the same effects of mixing that you have, but I hadn't thought about the mechanism the same way. I also appreciate your detailed descriptions of the stages of coffee formation in your previous video on Turkish coffee brewing.
Turkish coffee isn't very well-known in the US, and English-language scientific literature almost exclusively focuses on filter coffee and espresso. While that's exciting in that Turkish coffee is kind of wide-open from a research perspective, it's also frustrating in that there's not much previous work to draw on in terms of describing the process or what the mechanism looks like. (Though if you know of any good resources on Turkish coffee in English, please tell me!)
One last question: does anybody make tempered glass coffee pots that you could put directly on a burner? I know copper is most traditional and has excellent thermal properties, but it would be nice if we could see what was happening beneath the surface of the coffee while it was being heated-for example, to confirm your ideas about the different layers, or to track where the coffee particles sit.
Thank you)
There is a glass Cezve on a market, but the size is huge (450ml or something). I will try it some day, it's in a list.
Samo Smrke and Rob Hoos are the guys who definitely helped me to understand coffee better. But in general I try to visualize everything since I'm a cameraman. That's why it's mostly hard to describe anything, because I literally watch an imaginary movie while thinking 😂 and it takes time to unpack this into text.
As for the Turkish coffee - it was a hard struggle, because there was zero information.
For some reason this is the article which helped me to start developing the episode coffeeaffection.com/turkish-coffee-recipe/
And then, minimizing amount of parameters and changing one at a time, taste assessment etc. Different coffees (roast lvl, processing method), grind size, pot size, heat application, warm or cold water... It was tough with the hand grinder and on a stove which has a big burner on which I placed a potato masher to hear up using a portion of flame. But at least it's a pretty robust approach now.
Thanks for the info! A couple other fun things we figured out: whether or not you add sugar in with the coffee doesn't seem to make a big impact on the foam, how you pour it out of the pot matters a lot, and how long it takes to heat makes a big difference.
6 min takes so long that the foam collapses
3-5 min is sort of the Goldilocks zone where things form quickly but not too much so.
But depends on a size. I usually slow down the brewing towards the end to have a better control over the "color" (increase contact time). Especially if the dose is big for a brewer and there is not much space left.
Also, when brewing in sand, there is a rapid rise of a foam. And it is somewhat different... And fun to watch)
6 clicks is espresso like. That's pretty coarse for turkish. Interesting. I will try that!
In Thursday will shoot with even bigger grind size. Espresso is not the limit)
I mostly don't experience the need to mix the coffee. Except this crust when I use coarser grind size.
Now you know how to use my brewing approach with any grind size / coffee /setup ua-cam.com/video/D-0EQIr07UM/v-deo.html
Thanks for the video - will try mixing mid brew!
I wanted to ask if you experimented with water temperature. I usually brew 15g coffee to 150ml water, add water at 70deg and mix before putting the cezve on the flame. I usually aim for 2:30 extraction time and sometimes account for the flavor with the grind setting on a sozen grinder for acidity/bitterness balance. Have you tried adding pre heated water at 60 or 70 deg? Curious to hear your opinion :)
P.S I mostly use light or omni roasts.
Many thanks -- just discovered your channel today, watched a few videos and really enjoyed it
If you use 60°C it's possible that you don't need to mix it after putting on heat. Only of the white foam is not formed.
I don't like fast brews, even with preheated water. With a slower heating the coffee resulted with a cleaner body and separated flavors. For 150ml it's totally fine to have 5+ minutes brewing.
I stopped using the warm water because it adds an additional step, that's it. But it's totally fine
@@ViacheslavDruzhynin thanks for replying quickly :) white foam indeed forms after mixing at 60-70 degrees before putting it on the stove. I'll give the slow brew a try tomorrow morning.
All the best!
Thanks for the video, this has been driving me crazy! All other videos i watched specifically say to never mix it, however i often get that plug of grounds blocking my foam! Now that i have a layer of foam, i have a new question: is the foam supposed to be kind of gritty from the grounds? The rest of the coffee is clean, practically filtered, but the foam traps grounds. Is that normal?
I also said in my first videos that it's better not to mix. Because I've used 60°C water mostly and there was a release of CO2. And the grind size was small. Then I started to see that people have this "boiling out" issue and started to think how I can get it and how to deal with it)
The foam could contain small particles, but it can be clean as well if the grind size is small about and you wrap the coffee relatively aggressively. Also you can just mix the foam or blow on it before drinking, it'll help for the particles to sink. Usually if there are particles and they're unpleasant - I blow on a foam
Nice video! It is, by chance, possible to prepare some recipes we used to make if expresso if the ibrik?
Can you rephrase that please?
@@ViacheslavDruzhynin Its possible to make cappuchino or latte, and other espresso drinks if the turkish coffe? English is not my firts languege, sorry
@@ViacheslavDruzhynin Its possible to make cappuchino or latte, and other espresso drinks if the turkish coffe? English is not my firts languege, sorry
It's not my first either. Actually third 😂 Cappuccino and latte - no. But you can pour Turkish coffee into milk to get a milk beverage. Though it has a smooth taste even without milk
But you can filter this coffee using coffee paper filter. It'll be like espresso. But it's not worth it because for this purpose moka pot is way better since you don't need to include additional steps
This was super interesting.
Great with the drawings too
I tried it myself and had great results so far.
Interesting that I’ve always learned to never never ever never ever mix my coffee while brewing
I’m curious how come you know so much about Turkish coffee?
I've done a lot of tests for developing a "tutorial". Took a few months of constant experiments and concentration. Tried different grind size, pot size etc. One parameter at a time. Like with other brewing methods. And because of overall knowledge, it's easier to spot some details, because I know what to pay attention to
@@ViacheslavDruzhynin have you tested using a thermometer to measure the temperature doing brewing?
I have done so a couple of times and had great results.
Also you should totally participate in the world cezve championship.
It’s hosted in my hometown of Copenhagen Denmark next summer actually.
Would be great to see you there.
Haha, that's nice but in Ukraine we can't leave the country) And I'm not interested in championships because it's a pure waste of money (which I don't have). It's way more productive to share the idea directly to people who actually interested in it rather than spending a few months of live for some title)
@@ViacheslavDruzhynin wise words.
In the meantime, I’ll support your videos and work.
Continue bothering you in the common section😉
And try and get people on the cezve hype here in Denmark
Hope you will be able to leave your country soon.
War is a terrible thing
I'll upload a different videos soon, planning to re-shoot osmotic flow. But have an ideas at least for 5 episodes about Cezve. Thank you for support)
Wait you first put coffee in the cold water and then on the fire??
Ive never did it like that
We boil the water first then add coffee and let it rise lil bit
I've used preheated to 60°C water usually. Added coffee and mixed. That way I had perfect amount of water (because of you add more to the coffee - can't just pour it out).
But physics work that way, that you can trap more aroma in the liquid if you heat it gradually, not rapidly. Didn't compare yet, but I believe that way it'll be possible to get more aroma. And definitely more consistency.
So strange recently I started to notice that after stirring at the 1min mark or mid brew, the foam that forms is not white or light but already caramel or brown. The entire layer. Another 30-60sec and I get bubbles around the edge as it rises and a darker circle around the edge. Not sure why it has changed. Coffee still tastes good though. Any thoughts?
What's the grind size? And roast level. And amount of liquid.
It's possible that there is no need to mix it, if there was a white foam layer already. This means the grind size is small enough. And coffee particles released the gas already.
I suggest trying to mix at 30 seconds, because it seems like the water is heating too fast and the layers are mixing.
We simply mix at the point when the water is hot enough to release the gas from the coffee particles
@ViacheslavDruzhynin grind is very fine, powder like. 30 clicks on K6. Light roast. 1:10 ratio. And yes i usually get white foam from the start. I will try that thanks!
спасибо за отличное видео. Небольшой вопрос - в стальной джезве варить совсем-совсем нельзя (она не такая теплопроводная, поэтому кофе_приходится_перемешивать)? Тот же вопрос, но уже об объеме - джезвы объемом больше 150 лучше вообще не использовать? Заранее спасибо
Почему это нельзя?🤔 Больше 150 - очень даже классно выходит. 450 без проблем варил
@@ViacheslavDruzhynin А разве там не возникают проблемы с переэкстракцией?
Никогда не было такого
@@ViacheslavDruzhynin А сколько времени занимает приготовление в джезве 450мл?
Минут 8+ но можно быстрее было
What is your Cezve handle made from, is that leather?
I just made a small leather piece for convenience. Because the handle is pretty thin
@@ViacheslavDruzhynin Thanks for the reply, I just purchases my first Cezve. Will probably do something similar to mine.
What is the ratio of water and coffee, or maybe even better, what is the weight in grams per one dose/cup? :)
Here's the actual manual with the control of the tasteua-cam.com/video/D-0EQIr07UM/v-deo.html
As for the ratio, I mainly use 1:10 which is considered to be a standard (possibly). As for the dose, it depends on a size of Cezve. I'm fine with 17g dose for one cup. Sometimes even 20g. When I want less coffee or just testing the potential of a coffee, I use 7g dose in this small Cezve
People from Türkiye said that they mostly have dark roast coffee, that's probably why their cup size (serving) is like 50ml. I drink medium/light (pour over light) and that's why I need more coffee. But small doses are great if you have some unique coffee and there's not a lot of it