Printable View
New coffee this afternoon. Monsoon Malabar from India. This is left out in the monsoons for 3/4 months to change its acidic content. It can also be done artificially but tmk this is a natural one
https://uploads.tapatalk-cdn.com/201...613b7aa40f.jpg
Wasn't sure about it as after grinding it didn't smell great BUT it tastes great.
Glad I bought 2 packets now.
I get more of an acrid tang of stagnant pish.Quote:
Originally Posted by Beobloke
Marco.
yir beak is too close ti yir ass :ner:Quote:
Originally Posted by Marco
Ha - more like my nose is sensitive to the unmistakable pong of your dirty laundry basket!:D:eyebrows:
Marco.
Just wondered if anyone here likes Greek or Turkish coffee?. I had a Greek friend years ago who made the most amazing coffee. Two teaspoons of ground coffee, has to be very finely ground and a teaspoon of sugar in a traditional Briki pot, constantly stirred over a low heat but not allowed to boil, just enough to form bubbles on the surface. Served in an espresso cup unfiltered accompanied by a glass of cold water.
Now I've thought about that I'm off to buy a Briki for myself.
my grinder can grind that low, and its powder. i tried it once, and dont know if it was done right but it wasnt for me.
Ah, now you’re talking! One of my favourite coffees. Reminds me - haven’t had any for a while...Quote:
Originally Posted by struth
You need to use a Turkish or Greek blend of beans I think. It is one of those love it or hate it tastes though.Quote:
Originally Posted by struth
Ian, we've made this quite a number of times over the years, though not for a long while. We love it. Can't think why we don't brew it more often. It's delicious.Quote:
Originally Posted by Ian7633
Couple of hints... Add a cardamon pod to the brewer, which I believe is traditional in Turkey; gives a nice complexity to the flavour. I don't think you need any special beans if you grind your own; any med-dark roast, espresso style bean should taste good. You will need a very good grinder to get the fine powder req'd for this brew; a proper espresso grinder will do it, but those are pricey; maybe an inexpensive hand grinder would be the answer. The trick to brewing is to let the foam rise in the neck of the ibrik, but without boiling and without overflowing; remove from heat just before it overflows, and repeat a couple of times, that way you'll get a lasting foam in the cup...I'm sure you can find instructions on the web...
Enjoy!
Svend
Monsoon again
https://uploads.tapatalk-cdn.com/201...e35903af5.jpeg