Here's why the video is updated: there were a lot of questions about what exactly is "wrap" and "crack". Tried to explain it better. But there are more videos on the channel which will help you to dig deeper into every aspect of coffee making. Check the playlists for easier navigation.
Lance Hendrick and The Real Sprometheus (or something like this) are also a good source. In some cases - way more reliable. And Flair espresso, Whole latte love (fresh content) is great. But yeah, a lot of knowledge is shared ☺️
i had my first Turkish coffee at the start of December at a Christmas fair. Sand heated etc.....and its ruined coffee for me! I cant drink anything other than turkish style. ive bought a Cezve, a huge selection of beans, different roasts, hand grinder and always fresh grind coffee before use. Love these guides to help me get it right :) Thankyou Viacheslav.
Grinding the coffee beans is a part of the pleasure. Somehow coffee becomes more flavorful 😄 And of course, brewing it. I always recommend not skipping these steps. Electric coffee grinders are practical, but with the manual ones, you feel the process better. And smelling freshly ground coffee is also important (also for checking that there are no defects)
And by the way, the sand is really an ultimate way to start enjoying it. Less chance that it'll be ruined (except if this "a couple of lifts" technique is used)
In this video or overall? I mostly use light roast coffee for Turkish coffee. Q-score 83+ (mostly around 85). My favorite lot was Rwanda Sake Intore (but recently it is out of stock in radiokava). Overall, everything between competition coffee (funky fermentations), regular specialty, espresso roast specialty. A little bit of Mehmet Efendi, Starbucks (just to have some experience). So basically all the range. Though, limited experience with the blends (70% Arabica, 30% robusta).
@wendstudio_coffee I would like to give you some advice as a local Turkish coffee brand owner. Please try a coffee made from Yemeni mocha peaberry beans once. Real Turkish coffee made in history is made from those beans. We have a brand just for this real Turkish coffe. Name of "marco de la mocha türk kahvesi". You should try, and you willsee thr difference between the coffees.
That's why I perceived a lot of quackers 🤔 Hopefully I'll be able to try coffee from Yemen some day. Currently Honduras, Rwanda, Burundi, Indonesia and Kenya are my favorite origins. Costa Rica sometimes, but rarely
@wendstudio_coffee and thanks for this channel and videos about turkish coffe culture. Maybe you didn't realise but you are doing right now an archive about the turkish coffee for the future. And as a Türk Really appreciate for this channel respect from Istanbul.
If you want just the recipe, it's here ua-cam.com/video/lWo86Z3hUrg/v-deo.html but this video is actually contains all of the info which is needed (except the ratio which I've added in the description of the video, but most people know that thing anyway)
I have a lot of content about that. You adjust it by flavor. As for the pan - you can watch the video with an electric kettle or electric pot, they'll help to get the idea better
And by the way, there are no adjustments 😄 it is set and forget grind size. Or "doesn't matter" mode. There are no magical settings, simply smaller than espresso is preferable, that's it.
I tried again, ground finely on J-Ultra, in an appropriately sized stainless milk jug, waiting until the ring of foam rose and the center diminished. But the result wasn't tasty at all. I'm trying this because you said it is the nicest of all brewing methods. I know it will not be espresso, but it's just not tasty. I watched every single of your videos now, and I don't think I'm doing anything wrong.
@PR-cj8pd what coffee you're using? Because if it's espresso roast - you most certainly need to make a full wrap and take it off after a few seconds after the burst/crack. Like 5-8 seconds. To have more flavors. Anyways, what's the flavor you're getting? And what it lacks
@@PR-cj8pd What grinding position are you using on J-Ultra? Is it somewhere near 57-58 clicks? I am using K-Ultra. It looks like, the best/right setting is ~21 which seems is equivalent to 57 for J-Ultra. What I observe also that coffee matters a lot. And for darker intense coffee I need to stop brewing just at the beginning the foam starts raising at the edges. Otherwise, the bitterness of the coffee is enormous for me. I am using ZH 200 ml cezve, with ZH stand and stove, try to do everything according to the videos, but full wrap works only for some coffee beans. Maybe the problem is in the water or in my taste - maybe coffee should have such a large bitterness 🙂
This only means you haven't tried a properly brewed one) Facts: Q-grader said there are more differences in flavor within coffees than in pour over. And even I, while having some years of experience, can't predict every time, what the grind size for pour over should be. This can lead to lower TDS and not pronounced flavors. In Turkish coffee we have a huge safe zone to target so that even the first cup will be very tasty
Check the video about how to choose a coffee pot ua-cam.com/video/bCA6h3JoX-8/v-deo.html
Here's why the video is updated: there were a lot of questions about what exactly is "wrap" and "crack". Tried to explain it better. But there are more videos on the channel which will help you to dig deeper into every aspect of coffee making. Check the playlists for easier navigation.
There’s so much coffee content on UA-cam these days. After James Hoffmann, yours is my favorite.
Lance Hendrick and The Real Sprometheus (or something like this) are also a good source. In some cases - way more reliable. And Flair espresso, Whole latte love (fresh content) is great. But yeah, a lot of knowledge is shared ☺️
@ I like Lance, but he can be intense. I like Sprometheus, but he can come off as angry sometimes.
Hello! Which one would you recommend for 1cup of 75ml coffee : Soy 1 or Soy2 ? Thank you
i had my first Turkish coffee at the start of December at a Christmas fair. Sand heated etc.....and its ruined coffee for me! I cant drink anything other than turkish style. ive bought a Cezve, a huge selection of beans, different roasts, hand grinder and always fresh grind coffee before use. Love these guides to help me get it right :) Thankyou Viacheslav.
Grinding the coffee beans is a part of the pleasure. Somehow coffee becomes more flavorful 😄 And of course, brewing it. I always recommend not skipping these steps. Electric coffee grinders are practical, but with the manual ones, you feel the process better. And smelling freshly ground coffee is also important (also for checking that there are no defects)
And by the way, the sand is really an ultimate way to start enjoying it. Less chance that it'll be ruined (except if this "a couple of lifts" technique is used)
Hi which type of coffee beans you have usedfor turkish coffe?
In this video or overall? I mostly use light roast coffee for Turkish coffee. Q-score 83+ (mostly around 85).
My favorite lot was Rwanda Sake Intore (but recently it is out of stock in radiokava).
Overall, everything between competition coffee (funky fermentations), regular specialty, espresso roast specialty. A little bit of Mehmet Efendi, Starbucks (just to have some experience). So basically all the range. Though, limited experience with the blends (70% Arabica, 30% robusta).
@wendstudio_coffee I would like to give you some advice as a local Turkish coffee brand owner. Please try a coffee made from Yemeni mocha peaberry beans once. Real Turkish coffee made in history is made from those beans.
We have a brand just for this real Turkish coffe. Name of "marco de la mocha türk kahvesi".
You should try, and you willsee thr difference between the coffees.
@wendstudio_coffee mehmet efendi Changed the beans from 2021during pandemic and ruined the quality. They uses Brazilian beans
That's why I perceived a lot of quackers 🤔 Hopefully I'll be able to try coffee from Yemen some day. Currently Honduras, Rwanda, Burundi, Indonesia and Kenya are my favorite origins. Costa Rica sometimes, but rarely
@wendstudio_coffee and thanks for this channel and videos about turkish coffe culture. Maybe you didn't realise but you are doing right now an archive about the turkish coffee for the future. And as a Türk Really appreciate for this channel respect from Istanbul.
👍👍
There's so much information here, yet I still feel somewhat lost. Could you show the entire process from start to finish?
There are such videos on the channel ua-cam.com/video/dMGlKkVkWG0/v-deo.html
Toi much talk and no real recipe on how to make turkish coffee.
If you want just the recipe, it's here ua-cam.com/video/lWo86Z3hUrg/v-deo.html but this video is actually contains all of the info which is needed (except the ratio which I've added in the description of the video, but most people know that thing anyway)
- grind size, or adjustments?
- how to do this in a pan/pot?
I tried multiple times, it was not good
I have a lot of content about that. You adjust it by flavor. As for the pan - you can watch the video with an electric kettle or electric pot, they'll help to get the idea better
And by the way, there are no adjustments 😄 it is set and forget grind size. Or "doesn't matter" mode. There are no magical settings, simply smaller than espresso is preferable, that's it.
I tried again, ground finely on J-Ultra, in an appropriately sized stainless milk jug, waiting until the ring of foam rose and the center diminished.
But the result wasn't tasty at all.
I'm trying this because you said it is the nicest of all brewing methods.
I know it will not be espresso, but it's just not tasty.
I watched every single of your videos now, and I don't think I'm doing anything wrong.
@PR-cj8pd what coffee you're using? Because if it's espresso roast - you most certainly need to make a full wrap and take it off after a few seconds after the burst/crack. Like 5-8 seconds. To have more flavors.
Anyways, what's the flavor you're getting? And what it lacks
@@PR-cj8pd What grinding position are you using on J-Ultra? Is it somewhere near 57-58 clicks? I am using K-Ultra. It looks like, the best/right setting is ~21 which seems is equivalent to 57 for J-Ultra.
What I observe also that coffee matters a lot. And for darker intense coffee I need to stop brewing just at the beginning the foam starts raising at the edges. Otherwise, the bitterness of the coffee is enormous for me.
I am using ZH 200 ml cezve, with ZH stand and stove, try to do everything according to the videos, but full wrap works only for some coffee beans. Maybe the problem is in the water or in my taste - maybe coffee should have such a large bitterness 🙂
Better than pour over and espresso? Not even close!
This only means you haven't tried a properly brewed one) Facts: Q-grader said there are more differences in flavor within coffees than in pour over.
And even I, while having some years of experience, can't predict every time, what the grind size for pour over should be. This can lead to lower TDS and not pronounced flavors. In Turkish coffee we have a huge safe zone to target so that even the first cup will be very tasty