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Coffee or Tea - Page 3

post #37 of 46
Quote:
Originally Posted by Abu3baid View Post


Ah yes, I didn't mention the pot but you can get this pot from any Arabic specialty store, there are probably a ton of them in NYC. Let us know how your experimentation works out please!
I did not know that Turkish coffee had any sort of market share china or Taiwan.. That's pretty cool, I would love to have a cup to really compare the row and see how similar they are..

I have never heard of putting milk with it.. ? I'm going to have to ask about this, and see if there someone around here that can serve me a cup.. Or if you know how it is made please share so that I can ask my wife to help me out..
They have American coffee here in KSA as well.. Unfortunately it is not the same as the filtered coffee we both think of.. Basically they make an espresso shot pour it in a cup and then fill it with water.. I hate it... Wonder if that is the same your uncle is talking about..

 

Typically the coffee is filtered and condensed milk, which is sweetened, is mixed inside. The coffee is really good that way. You can buy "Condensed Milk" typically made by Carnation.

 

I brought it to an Ethiopian restaurant and tried it in the tiny little glasses used for the coffee with unfiltered Turkish coffee. I gave some to the owner who tasted it and really liked it.

 

Heat the milk a little bit before pouring it into the glass (to taste 1 tablespoon with the rest of the standard Turkish coffee cup), then pour the rest of the way with the coffee from the serving container. The coffee should be warm, and have the bitter and sweet flavor.

 

I also like it iced in a larger glass, which is Vietnamese style.

post #38 of 46

Coffee,3 to 4 cups in a day.

post #39 of 46

Way too much coffee. Black.

 

I used to also drink a lot of unsweetened ice tea until I got a nasty kidney stone and my urologist suggested that was the reason.

post #40 of 46
Tea.

Coffee makes your breath smell like poo poo.
post #41 of 46

me too, I'm part of the tea minority

post #42 of 46

Coffee, but I had to go decaf due to a medical issue a few years ago.

post #43 of 46

Both. I like me a good cup of tea from time to time, but if I need the JOLT!!! I go coffee. I like me some dark roast coffee with the smoaky sweet flavor.

post #44 of 46

Gotta have my coffee in the morning! I like chai tea lattes... does that count?

post #45 of 46

I've been an advocate of the french press, but lately I've been stepping up my drip coffee game. I got a manual grinder with some ceramic burrs and it does a fantastic job of grinding the coffee consistently, only 32$. It works best for fine grinds though, and it makes fantastic espresso. For drip, I've been experimenting with a finer grind and slower and more careful pour at a lower temperature. Creamy, syrupy texture and rich sweetness beat the thin body, acidity, and bitterness of overextraction from running the process too quickly. I'd say it took about 3 minutes for the water to get fully through versus my old method of about 45 seconds or so, which means it had to work a lot harder and couldn't escape and run down the walls of the cone.

 

I used some Malawi estate, a dark roast with a sweet finish and heavy body. I ground 14g or so (I've started using a small scale before grinding) and made a small divot in the center of the cone to keep the water from going down the edges. Let the water cool a few seconds from boiling and slowly pour, not letting a puddle build up. Don't use more water than necessary, I went with about 8-9 oz and I decided to do a nice cafe au lait with steamed milk. a couple flakes of kosher salt in the grounds helps a bit too, literally just 2-5 flakes. I used about a spoonful of sugar.

post #46 of 46
Quote:
Originally Posted by LuciusWooding View Post

I've been an advocate of the french press, but lately I've been stepping up my drip coffee game. I got a manual grinder with some ceramic burrs and it does a fantastic job of grinding the coffee consistently, only 32$. It works best for fine grinds though, and it makes fantastic espresso. For drip, I've been experimenting with a finer grind and slower and more careful pour at a lower temperature. Creamy, syrupy texture and rich sweetness beat the thin body, acidity, and bitterness of overextraction from running the process too quickly. I'd say it took about 3 minutes for the water to get fully through versus my old method of about 45 seconds or so, which means it had to work a lot harder and couldn't escape and run down the walls of the cone.

I used some Malawi estate, a dark roast with a sweet finish and heavy body. I ground 14g or so (I've started using a small scale before grinding) and made a small divot in the center of the cone to keep the water from going down the edges. Let the water cool a few seconds from boiling and slowly pour, not letting a puddle build up. Don't use more water than necessary, I went with about 8-9 oz and I decided to do a nice cafe au lait with steamed milk. a couple flakes of kosher salt in the grounds helps a bit too, literally just 2-5 flakes. I used about a spoonful of sugar.
Yea that slow drip is the key, sounds exactly like how Turkish coffee is brewed.
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