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Only Rok espresso which is nice, and gets the job done, but I still don't know how hard to press. And the man who gave it to me broke it some day. I would like to try Cafelat though

th-cam.com/video/XeF-wpQNLak/w-d-xo.html and this copy of Aram espresso is relatively nice too. But not as good as flair

I've shared the water in some video. At home it's ~15, studio ~100

Sugar just ruins the coffee 🤌🏿 Even the smallest amount - the balance is lost. It becomes flat, boring. Sugar shouldn't be in the coffee

Pretty hot

@@wendstudio_coffee mine is 50-55 C after I pour it into cups

I would preheat the cups in such a case. But a new recipe when you get 100g out - it's hotter

They have a different temperature drop when filling. Ceramic eats around 15-18°C, Clever - around 5. Of course, superiority of the filter can have an impact, but more in a regular brewing, not immersion

For this you need to achieve the Nobel prize first. Then make the term more popular in the whole world so that it will be searched instead of current. It'll take around 700 years. Only then you can cry.

@@ike7539 I am Greek and I can say that this coffee had eastern origins, Arabic or something like that Espresso, that I drink, is more Greek than "Greek coffee" Personally I don't drink Turkish coffee cause I don't like robusta, especially when it's direct mixed and finish in my stomach

@wakeawaken430 well, it's a way different coffee. First of all, Arabica. Secondly, I prefer to use specialty coffee. Specifically, light roast (for pour over). So it will be closer to modern espresso. Sediment is on the bottom of a cup. Coffee is clean, no particles. And you can even mix at the top to get rid of particles if you've used bigger grind size than espresso

@@wendstudio_coffee As I am an ex roaster, I tried to make Greek/Turkish coffee with specialty arabica but had a totally different taste, nobody that drinks here traditional boiled coffee liked it That's why I said for robusta

@wakeawaken430 😂 that's for sure. But it's temporary. If it is brewed correctly, people will start to enjoy it with time. But it's better to start with some Honduras and similar coffee. So that the flavor is recognized as coffee

And it's not even the full potential. Because it has a lid 😄

2.6 on Kinu m47. Should be around 17 on Comandante c40. The coffee is pretty light

Indeed, they've sometimes gone too far in espresso. I prefer to have different shots, but OG should stay) Luckily even my roaster has a pretty big selection of beans, including robusta blends for coffee shops. And a lot of roasters who roast darker. That's why having setup at home is the best option, because you can always make what you currently want. Darker roast - requires more frequent and deep cleaning of coffee roaster. It's partially why they don't do that. And of course, oily beans surely oxidize faster and requires coffee grinder cleaning etc.

We're interested!

🤔

It's trickier because we have a temperature raise all of the time which isn't present in other methods (to such a degree). But it's also way more flexible because we can have a proper balance with the huge range of grind size adjustments. Powder to pour over - all will be drinkable and without bitterness 😁

www.hario.co.uk/products/hario-switch-v60-ceramic-immersion-dripper-smokey-black-size-02

I use 1.0 for 12g dose

@@wendstudio_coffee thx- glad to see that, so I don't feel "stupid"... but I need about 1 :10 for 17-18 gr med dark espresso

@tom_nuyts I've got this machine used, so the pump could be way weaker as well as Over pressure valve) So it's fine to have a finer grind size. Plus, I'm tamping it very hard

@@wendstudio_coffeemy machine is new, I tamp rather strong- but don't understand that I need so much tome... I will try your receipe and measure the time than again

I pay attention to ratio in the first place, time only helps to understand where to move if the flavor is wrong)

Sipping coffee with such views and nature should be fantastic ☺️

For 250 it's even easier. Fill with 93°C, wait for 2 min, mix and drain. In my experience, 93 seems to be the most appropriate temperature for all of the recipes. It's possible to make a 300g recipe, but it will be easier to just get an 03 size version

Thank you) Cezve always wins within the brewing methods when it comes to the flavor. But new moka pot recipes are very close to being perfect. I've documented explanations in precious videos, grind size, roasting level, coffee grinders. But it was hard to navigate through them without the summary video. And I found that this footage represents the foam motion better. So there will be less chance to not know when to take it off the heat

@@wendstudio_coffee I agree. I loved Turkish coffee when I didn’t particularly like “regular” coffee. My problem, lately, has been getting the brew time shorter. I don’t have a burner, so I have to use an induction hob, with a steel plate. Heating instructions typically say use low or medium heat. What I didn’t understand, until one of your videos showed heating temperatures, that my induction hob’s highest setting is fairly low compared to burners. I’m also going to play more with different grind sizes to see how it changes the flavour.

Is there a reason to make it shorter? You can always preheat the water to around 60°C and mix the coffee. But anyways, 5-9 minutes brewing time is totally fine. Yes, maybe there will be more caffeine, but I assume that the difference will not be huge compared to 5 minutes. As for the grind size - when you go above espresso - you'll need to mix it twice to get rid of floating particles. If after first mixing, there are particles in the foam, it's better to mix after like 30 seconds once again. Also, cezve should have a flat bottom to heat up faster on induction. Some models have a perfect surface, some - rocking and less efficient

@@wendstudio_coffee that’s the other problem: my cezve is not perfectly flat bottomed. It does rock. It actually worked better on a non-induction regular electric stovetop. But it is beautiful: enameled copper with a tin inner lining. It came as a set, with three matching enameled copper cups/saucers with ceramic inserts.

@coreycannon4511 it is still fine to brew slower. In sand it takes around 8 minutes

Thickness. Like fat milk compared to water or skimmed milk

Great question. It would be great if the definitions are included in the video description for reference.

People in comments can surely help with any definition and provide their experience and vision

@@wendstudio_coffee : Hmm. I am not providing my own definitions, I don't have any. I am watching a professional explaining the new and improved recipe. Thanks.

I'm not a professional because I'm only losing money doing this 🤷🏿‍♂️

Well, it's better to just search "glass cezve" or "glass Turkish coffee pot" in some store / search engine :) Piano for me is always something special...

Even my co-host switched to it completely. Which is my biggest achievement 😄

@@wendstudio_coffee that's wonderful. For me, all the other recipes were inconsistent, which made it hard to know what to fix. With this method, it is very easy to be consistent, which makes dialing in much easier. For anyone reading this, hybrid flow is the way to go

I don't see the reason to use the switch at all if he just used it for 30 seconds 🤷🏿‍♂️ Hybrid flow - just makes a perfect cup of coffee in any pour over. But sometimes I'm lazy to brew drip bag or immersion) Overall, championships are designed to complicate things. Our guy was disqualified from WBrC for the "too simplistic" approach 🤣

Recorded my 3 recipes yesterday and decided to include his recipe and compare the flavor... Because there is no way I'm going to do the water cooling by myself and memorize everything. We did watch his video which is unnecessarily long as well. And it wasn't even that clear so we found an article with the switch position. Yes, result was similar to this recipe but with a slightly more intense flavor. At first. Then I realized that he uses a 1:14 ratio instead of 1:16.67, which is 53g of water not poured in. Which will have an enormous impact on intensity. I'm glad that I have a co-host so that I don't need to brew this nonsense)

@@wendstudio_coffee haha, didn't know about the disqualification, that's funny. But yeah, I agree that it feels like he does a lot of nonsense there. I completely ignored the water cooling thing as well, and the 1:14 ratio is just ridiculous. Just brew a darkroast at that point, lol. I also use a modified recipe, kinda closer to Asser's take on it. Thanks for doing the hardwork and sharing the results with everybody else.

@GHFrankie I use my recipes as well 😁 especially for moka pot

@@wendstudio_coffee I gave up on the mocha pot long ago, but maybe I'll give yours a try also!

I haven't tried them, I live in Ukraine, 3rd world country and can't afford to buy new brewers that frequently

02, small. Though, maybe there is 01 🤔 so, medium after all. P.s. yes, but I'm a rebel

Third recipe will produce the results very similar to "devil's recipe". But it's just 2 equal pours in the center. The history of development. After wasting a couple of batches I realized that it's better to use Hybrid Flow Technique as the basis. So that the initial brew is the most important and then we just add the water to the final amount. That way we have a great balance, no stalling and no partially clogged filter which will skew the flavor. That's why we don't mix at the beginning.

I've noticed that when we try to go "wetting first" - we extract a lot of drying. That's why we go full extraction mode right away. To avoid this drying. Something that Mr. Tetsu tries to fix it with the colder water (which is absolutely unnecessary). That's why genius's recipe is so clean. And an alternative is slightly dusty, like Mr. Tetsu. But he even got 1:14 ratio unlike 1:16.67 in mine. That's why it's more intense right away but it's fake intensity. And that's why he tried to limit brewing time to 3m. Ridiculous

It took 14 attempts total (2 for getting a third recipe) to develop this one 🤔 that's why I don't like switch. Too much coffee wasted. But now you know how to scale the recipe if needed. Brew the first part hard, no agitation then. Don't make the coffee compress before adding the last portion of water (that's the most important part, which is carried from the Hybrid Flow)

🤣 they probably watched the "recipes from champions" and don't know how to make coffee. I was one of them. Till I spend a lot of time on digging into cezve and understanding it deeply, how it behaves. Which resulted in the video (actually a series of videos) which explains that everything is easier than expected, we just need to know what to pay attention to. I'm fine with brewing in a huge 500+ ml cezve as well as in a small one. The result will be the same. All of the flavors will be perfectly separated and perceivable. Same thing some Lance Hedrick say about pour over... That it's better to brew a small dose a couple of times. But hybrid flow technique just gives a balanced cup with any dose 🤷🏿‍♂️

It could be too small :) I would go with the medium size right away since it's possible to easily make less coffee with such a shape

@@wendstudio_coffee honestly, haven't decided yet.... Im considering buying C1, as it was said, its good to start and learn Ibric... King of, reference point. Moreover, I might have the chance to get C2 from my colleague, to try it)))

@@campervan6668 don't know who gave it such a title 🤔 But there will not be enough coffee to enjoy 😁

It is just my point of view. Some people have a different experience (like the co-host on the channel for local audience). The selection of brewers is huge nowadays which makes it hard to know what will work for the taste preference) And is there any real difference between them

@@samuelcarlsen1442 they were not available at the point of re-uploading the video. At least on Amazon. Any heater will do. The main thing to watch on - size

@@samuelcarlsen1442 these should be fine (pay attention to the size). The links are affiliated (I'll make some small commission) amzn.to/3NvCyc3 amzn.to/3NwTMGc "See all buying options" button to purchase. Amazon, as usual, doesn't have a regular "buy button" 🤷🏿

Thank you. I would love to invest in a set up and do a lot of testing myself. I love Turkish Coffee and I would like to get deeper. By the way, I’m just curious. What happened to your videos? I’ve noticed them being re-uploaded changing names and some just disappeared. There isnt a lot of online resources about Turkish Coffee so sad to see some good stuff go away

@@samuelcarlsen1442 some videos are now available only for channel members and Patreon supporters. Some are removed

All of them are available in my store wendstudio.shop/collections/turkish-coffee-pot

We simply beating the CO2 out of the coffee particles. So we mix all of the coffee inside. If the grind size if too coarse - sometimes it's better to mix a couple of times. And minute is just a reference. For fast heating, I shift the mixing to like 40 seconds

@@chrys0gonus mostly - room temperature. Very rarely heated up (I've only tried heating up to 60°C, because it's better to not give a thermal shock for the inner coating). With such a temperature there will not be a difference in terms of the flavor. Peak temperature is way more important. And while using warm water - usually there is no need to mix it at 1 minute (since it's easier for degass from the first stirring)

@@wendstudio_coffee thanks for the reply, I‘ll give that a brew 😁😉

@@matthieusuzor-pleau3157 maybe one day 🤷🏿

It will not give me a stable and predictable temperature. Also, there is around 1 billion of people who consume coffee. That's: 1. excess water being heated 2. purified water being discarded. Don't see the reason for that when we can simply avoid it. But that's just me, the man who carries his water to home from the store and not from the tap.

Great quality tinning in Briki vs silver plating in soy. Though, briki is way rougher and authentic. Soy is more slick.

​@@wendstudio_coffee Ok, thanks!

@@BM_100 hopefully I'll have some support on this channel to be able to do a lot of interesting things

@@BM_100 recently only 1zpresso q2 and it was great. Before that - JX, K-pro... Probably original ultra as well, but around 3 years ago.

Clever dripper Syphon AeroPress Flair Pro 2 Cezve (Turkish coffee pot) Hario Mugen French press Moka pot Espresso maker Automatic Pour Over Coffee Maker th-cam.com/video/KuN3ffGYFY0/w-d-xo.html Cezve (using hot sand) Hario Switch Cafec Flower (tritan) Cafec deep 27 cup Moccamaster Automatic coffee maker (in this case - nivona 520) Chemex 6 cup drip coffee bag hario v60 (ceramic)

@@wendstudio_coffee Thank you!

@@zhezpac Legendary - doesn't mean good) Flower shape is way easier to clean. But I prefer 101 porcelain brewer. As for the Syphon - the only downside is that some special heater is needed. Or the burner. The ease of brewing is fantastic. The process is eye pleasing. And the cup it makes - can't be replicated in other brewers. I want to own a small one