@@Olordrin yeah or just buy a really good burr grinder that can grind your coffee like powder. Question is Turkish coffee grown in Turkey or is it just the style of preparing the Coffee?
I basically agree with you, and normally wouldn’t dare add my two cents on your expert videos, but having been obsessed with Turkish and Greek coffee for some time: 1. I feel you can get the best of both worlds, good foam(that doesn’t disappear in two seconds) and great tasting coffee by taking it off the heat as soon as the coffee begins to collapse into itself. After that ring forms, the center gets smaller, and the coffee begins to kind of act up, I remove it. I’ve actually ruined both the foam and the taste by leaving it on too long, or trying that put-it-back-on-once-or-twice method. 2. I’ve gotten amazing foam from light-medium roast Panama Boquete Butterfly beans. It just frothed up with these gorgeous mini bubbles right away. I know taste is more the point, but the bubbles are an aspect of Turkish coffee. 3. There may be some over touristy coffee spots in Turkey that put on a show or gimmicky appearance, but there are also coffee houses there and households that make superb coffee.
I agree on first point and so does the video author I think. Essentially: Don't boil. Turbulence from a hot boil will ruin all the foam (and the heat will ruin the taste)
@@TelevisionCrews According to Wikipedia greeks also referred to it as Turkish Coffee prior to the Turkish Invasion of Cyprus when the tensions between the two became big. It became almost a miniature betrayal to refer to it as such.
As a Turk Although the Turks have an important place in the history of coffee but this tradition has left its place to tea due to economic reasons. In the past, there was a brass grinder in every house. But now people find it weird to grind coffee at home. Anyway, currently standart Turkish coffee sucks. Coffee beans are sucks (cheapest low altitude brazilian coffee) and people boils it. Thanks for sharing :)
Ercan kardeş hiç olmadı ama Mehmet efendi market kahvesi en iyi Türk kahvesi varken o da hiç kahve sektöründe bi sure nitelikli kavrulmacı var ken ayıb ettin bize
Nice piece of advice as usual. I used to boil coffee for 3 boiling as instructed one of my Arabic colleague, it is there tradition to boil coffee 2,3 times. But your method is good.
I've been gently pouring the Turkish slurry into my aeropress, leave it to drip for 2 minutes and then gently pressing it down. Believe or not any dosage below 20grams will not cause it to clog. It's amazingly rich with great body, yet very clean. You also waste less juice stuck between the grinds (be sure to press through the "Hiss") so less waste. I've been hitting 22-24% EY without getting bad flavours!
Now this is a good tip. I'll definitely try it. The Aeropress might just be the most versatile coffee maker of all time :) BTW, you might check out my vid on Aeropress espresso; there might be something in it to help with Turkish coffee too.
I have been doing this same thing for about 4 years. I pour the freshly made Turkish coffee into my AeroPress then press the coffee through the filter and no more gunk in my coffee; I learned to do that with my French Press even more years ago.
Good video. I also have found boiling it or reheating over extracts the coffee. One thing I do though is after pouring and during the cool down period, I give it a gentle swirl in the cup. I find that doing that helps the grounds settle to the bottom. The coffee I use is a Kona blend city roast that I get from a local roaster. I have them grind it since I don’t have a grinder that will do the trick.
@@phathientrinh8463 The amount of water depends on the size of your coffee pot. Shoot for a ratio of 1:8 (coffee:water) that will fill the pot to the bottom of the neck. Sorry I can't be more specific.
Very nice presentation. Information dense is appreciated. Can't agree more on the advice to buy a quality grinder, with fine control over grind size and a decent-size burr. Unless one has a quality roaster nearby where they can buy fresh every week, it's the number two purchase after a selected brewer (regardless of what it is; bialetti, aeropress, chemX, french press, etc.). And even then, the ability to adjust grind size and understand the differences it makes is huge, which can't be done when getting weekly batches from the local shop. I put the grinder way above a scale or thermometer or timer in order of importance for someone looking to elevate their home coffee experience.
Well, your recipe certainly worked for the Etheopean beans my Turkish collegue gave me. I used 15 g of coffe with 120 g of water in a small milk pitcher for the espresso machine, as I don't own a cezve pitcher or whatever it's called. Foam came up around 3:30 to 3:45, but it didn't turn bitter anyway. Taste was really pleasant, no doubt. Aftertaste, too. Well, I couldn't resist taking the ultimate sip that brought some silt into my mouth, but before that: Really nice. Easy? I had to grind those 15 g of beans for at least 90 seconds with my 1zpresso K-Ultra set to 1.3, as opposed to 45 secs for Espresso (set at 2.5). Not my idea of easy, really. I suppose it'll take well over 2 minutes with the Comandante set to 6, then, as I'm a lot faster with the K-Ultra. Good workout, though. But I wouldn't wanna do it every time I'm in the mood for coffee. Inexpensive? Only if you already have a grinder that will go that fine. (If you're usually a pourover person, you might not own one, unless you're leaning toward the high end level. Wilfa Svart won't go fine enough, for instance.) If you got an electric single dose grinder that works for espresso, it would be really easy. Just dial in for mokka and press the button. Dial back to espresso afterwards, done. (Adjusting a hopper-based grinder you use for espresso forth and back, changing beans and so on would be more of a drag than hand-grinding.) I also don't think a cezve pitcher would cost much less than a Hario V60, plastic version. In the end, I still prefer making espresso or a pourover/immersion with a Hario Switch. But it was interesting to give this a try. It does produce a completely different drink that has got its very own qualities.
Interesting. I'll try to use preheated water next time. Usually when I make Greek Mokka in the briki I use cold water, brown sugar and Mokka coffee powder without stirring it. As soon as the coffee starts foaming on the edges I would stir it a bit until the foam gets almost white. The brewing time is veeeery slow with the lowest possible flame on the stove. When the foam starts dancing I put the briki from the stove to pour the Mokka quite fast into the cup. I always have a remarkable amount of foam then and it tastes good...
Thanks. Really appreciate your channel. I tried your method and it worked out. I've got my own method after years of tinkering and watching my grandmother and father as a child. Essentially same as yours except I use room temp water, and less coffee (maybe more like 1 to 10, or 12? I eyeball it of course) so slightly longer brew time. But yes, the key is a very gentle ending. It's amazing how much it ruins the taste and foam (I get plenty) by ending on a full boil. Cheers
I have a birr grinder, but the finest setting looks slightly more course than my cheapo turkish hand grinder. Are there burr grinders that can adjust to the fineness of turkish grind? I think mine is made by Solby. It does every other grind just fine.
Great overview, I'll try out this workflow. What type of beans would you recommend for this coffee? I see specialty beans being promoted for espresso or for filter coffee, beans that have "fruity" or "chocolate" tones. Which type would you say is a good fit for ibrik?
With such very fine grinding, I would stay away from very dark roasts, or you might get harsh bitterness. Otherwise, you really have to experiment. It's a really adaptable method.
Any bean is good. Southern Italian type dark roasts a la Naples are probably too bitter for this method given the high extraction. But that depends on your personal taste. Medium-dark can still taste wonderful.
This video saved me when I discovered that my Airbnb only had a Turkish coffee maker - thanks! After cranking out delicious coffee for my group, my brother in law asked me what was the point of ramping up from 70° to 95° during the 2 mins it’s on the stove - why not just pour in some boiling water and let it infuse for 2 mins before pouring out. I didn’t have an answer for him… thoughts?
Two of them: First, if you add hot water first, the CO2 will be released immediately and the mousse will dissipate before you pour it. Turkish / Greek coffee fans want to see that mousse in their cup :) Second, if you start with hot water, you have to be careful with your ratio to avoid overheating or underheating the slurry. OTOH, when the foam rises, you know it's time to pour regardless of the ratio.
Hiiiiii 🙂 I'm 2 years late. But if you're still on TH-cam, would you please recommend a hand grinder, and an electric grinder that can grind extra fine grind for Turkish coffee please? I would very much appreciated it. 🙂🙏🌷
Hey there, have you ever tried turning Turkish coffee into an espresso like drink by condensing the brewed Turkish coffee (drained from slurry first) making it more concentrated and closer to espresso in strength? Didn't see anyone try that before. I just tried and it looks promising.
I havent yet gtten froth on the top.. After 4 cups so far and u brew slow.. My grinder doesn't go to turkish lvl. How long do you let your coffee sit to let the slug settle
Greetings! I have used many of the tips in this video relating to make turkish coffee and I thank you. However, I have a separate issue I’d like to ask you about. I always seem to get coffee grit in the foam and wanted to ask if you also experience this as well?
Thanks. Yes, the foam will trap some grit. I usually stir shortly after pouring to break it up and let all the grit settle. Some people prefer not to because the foam looks nice.
I get more grit in the foam depending on how I pour it. Oddly, I find just dumping it quickly after brew and waiting 2min before drinking results in a virtually clean cup
I can buy a cheap aluminium one, the time should be around the same even though the material of the brewer is different????, I suppose I should keep the ratio and time brew the same
You can experiment with different beans and different roasts. Darker ones often (not always) seem to be foamier. And of course don't stir it after you pour. You might get some grit, but the foam should last a minute or so.
@@wiredgourmet If I am not mistaken, syrian coffee is traditionally ground very coarse (almost closer to smashed than ground beans) and then boiled for a very long time (up to multiple hours). Have you ever tried anything like this?
@@curls6778 I have never tried it, but at a very high altitude, water boils at a low enough temperature to work out. Maybe this method comes from a mountain area.
With all do respect you are trying to customize your own version of this very old traditional type of coffee.. Maybe just to meet your personal taste because I know Turkish coffee is not for everyone.. And just to make it clear people really drink it with or without sugar purely depends on their personal preferences, i like it without sugar for example.. And it has to have this sandy texture if you are aiming for a traditional Turkish coffee if you waited for the coffee to settle down then you better call it anything else but not a Turkish coffee.. Oh one more thing the foamy face called (wish) believe me if you manage to make a good cup it will last until the last sip and it's an indication of how good is the person who is serving the coffee.. No one serves Turkish coffee without a (Wesh = foamy face).. With that being said thanks for the vedio because I usually enjoy your content 👍🏼
Guilty as charged. Yes, it's an update for modern specialty coffees, and consumer preferences and expectations. As I said, 'the less authentic the better' :)
Really.....you don't need expensive gadgets to make good coffe....if they didn't have them then you don't need them now... dont fall into the show of expensive gadgets to make a good cup of coffe....use your best judgment and suit to your taste...everyone is different....enjoy 😊
Light roast for Turkish coffee? That’s Greek style. Turkish coffee it’s best at a medium dark to dark roast and the coffee should not be clear and watery, but thick and velvety. Ingredients are to be stirred once the coffee sinks after a bit of brewing and then the heat lowered even further for a slow steady brew.
There is absolutely no such thing as medium dark/dark roast Turkish coffee roast. I've visited the largest Turkish coffee producers Mehmet Efendi on my trip to Turkey and the roast is medium/medium light. You'll never see any dark roast coffee anywhere in middle east.
the cheapest pre-grind turkish coffee from the turkish supermarket tastes exactly the same as the cheapest greek coffee from the greek supermarket. whether it's light i cannot say as i have nothing to compare with at the same fine grind.
![เปิดบ้าน นาราเครปกระเทย 1 ไร่ ขายขาดทุนหลัก10ล้าน เอามาใช้หนี้!!! l [Nickynachat]](http://i.ytimg.com/vi/0jz84VFWVP4/mqdefault.jpg)
Just buy an Espresso machine
A lot of them have built-in grinders that can most likely get the fine grind you'd need for Turkish coffee.
@@Olordrin yeah or just buy a really good burr grinder that can grind your coffee like powder. Question is Turkish coffee grown in Turkey or is it just the style of preparing the Coffee?
@@octpod3923 I'm no expert, but as far as I know, when someone refers to "Turkish coffee" they are most likely talking about the preparation.
@@Olordrin so any medium coffee roast will do the job?
Oke rich guy
I actually just made Turkish coffee at home it was best coffee I've ever had.
I commend you for your appreciation of Turkish coffee, it’s truly magical
Finally the infos I needed. Thank you, works like a charm.
I basically agree with you, and normally wouldn’t dare add my two cents on your expert videos, but having been obsessed with Turkish and Greek coffee for some time:
1. I feel you can get the best of both worlds, good foam(that doesn’t disappear in two seconds) and great tasting coffee by taking it off the heat as soon as the coffee begins to collapse into itself. After that ring forms, the center gets smaller, and the coffee begins to kind of act up, I remove it. I’ve actually ruined both the foam and the taste by leaving it on too long, or trying that put-it-back-on-once-or-twice method.
2. I’ve gotten amazing foam from light-medium roast Panama Boquete Butterfly beans. It just frothed up with these gorgeous mini bubbles right away. I know taste is more the point, but the bubbles are an aspect of Turkish coffee.
3. There may be some over touristy coffee spots in Turkey that put on a show or gimmicky appearance, but there are also coffee houses there and households that make superb coffee.
I agree on first point and so does the video author I think. Essentially: Don't boil. Turbulence from a hot boil will ruin all the foam (and the heat will ruin the taste)
Greek coffee is Turkish coffee, they call it Greek because they don't like the Turks.
@@yoloman9998 No. They call it Greek because they serve the coffee from behind the cup. 😉 ☕
@@TelevisionCrews According to Wikipedia greeks also referred to it as Turkish Coffee prior to the Turkish Invasion of Cyprus when the tensions between the two became big. It became almost a miniature betrayal to refer to it as such.
Hijacking your comment to aks a question: what is your experience with ceramic cezves? Having some trouble finding a decent but affordable cezve.
Absolutely love your videos
Why thank you :)
As a Turk
Although the Turks have an important place in the history of coffee but this tradition has left its place to tea due to economic reasons.
In the past, there was a brass grinder in every house. But now people find it weird to grind coffee at home.
Anyway, currently standart Turkish coffee sucks. Coffee beans are sucks (cheapest low altitude brazilian coffee) and people boils it.
Thanks for sharing :)
Ercan kardeş hiç olmadı ama Mehmet efendi market kahvesi en iyi Türk kahvesi varken o da hiç kahve sektöründe bi sure nitelikli kavrulmacı var ken ayıb ettin bize
Nice piece of advice as usual.
I used to boil coffee for 3 boiling as instructed one of my Arabic colleague, it is there tradition to boil coffee 2,3 times.
But your method is good.
Thank you. I'm glad you're enjoying it :)
I've been gently pouring the Turkish slurry into my aeropress, leave it to drip for 2 minutes and then gently pressing it down. Believe or not any dosage below 20grams will not cause it to clog. It's amazingly rich with great body, yet very clean. You also waste less juice stuck between the grinds (be sure to press through the "Hiss") so less waste. I've been hitting 22-24% EY without getting bad flavours!
Now this is a good tip. I'll definitely try it. The Aeropress might just be the most versatile coffee maker of all time :) BTW, you might check out my vid on Aeropress espresso; there might be something in it to help with Turkish coffee too.
I have been doing this same thing for about 4 years. I pour the freshly made Turkish coffee into my AeroPress then press the coffee through the filter and no more gunk in my coffee; I learned to do that with my French Press even more years ago.
Good video. I also have found boiling it or reheating over extracts the coffee. One thing I do though is after pouring and during the cool down period, I give it a gentle swirl in the cup. I find that doing that helps the grounds settle to the bottom. The coffee I use is a Kona blend city roast that I get from a local roaster. I have them grind it since I don’t have a grinder that will do the trick.
I like that idea; I think I'll try it.
@@wiredgourmet Hello 300ml ?
@@phathientrinh8463 The amount of water depends on the size of your coffee pot. Shoot for a ratio of 1:8 (coffee:water) that will fill the pot to the bottom of the neck. Sorry I can't be more specific.
@@wiredgourmet big and small ? 200ml. 250ml. 300ml ?
@@wiredgourmet how much are the coffee making tools?
One of the best cups of coffee I’ve ever had was a Turkish coffee at a restaurant in the US
Very nice presentation. Information dense is appreciated.
Can't agree more on the advice to buy a quality grinder, with fine control over grind size and a decent-size burr. Unless one has a quality roaster nearby where they can buy fresh every week, it's the number two purchase after a selected brewer (regardless of what it is; bialetti, aeropress, chemX, french press, etc.). And even then, the ability to adjust grind size and understand the differences it makes is huge, which can't be done when getting weekly batches from the local shop. I put the grinder way above a scale or thermometer or timer in order of importance for someone looking to elevate their home coffee experience.
Thanks :)
"It's like a miracle" (got it!) 💯
Excellent videos!! Very good stuff
Much appreciated!
Well, your recipe certainly worked for the Etheopean beans my Turkish collegue gave me. I used 15 g of coffe with 120 g of water in a small milk pitcher for the espresso machine, as I don't own a cezve pitcher or whatever it's called. Foam came up around 3:30 to 3:45, but it didn't turn bitter anyway.
Taste was really pleasant, no doubt. Aftertaste, too. Well, I couldn't resist taking the ultimate sip that brought some silt into my mouth, but before that: Really nice.
Easy? I had to grind those 15 g of beans for at least 90 seconds with my 1zpresso K-Ultra set to 1.3, as opposed to 45 secs for Espresso (set at 2.5). Not my idea of easy, really. I suppose it'll take well over 2 minutes with the Comandante set to 6, then, as I'm a lot faster with the K-Ultra. Good workout, though. But I wouldn't wanna do it every time I'm in the mood for coffee.
Inexpensive? Only if you already have a grinder that will go that fine. (If you're usually a pourover person, you might not own one, unless you're leaning toward the high end level. Wilfa Svart won't go fine enough, for instance.)
If you got an electric single dose grinder that works for espresso, it would be really easy. Just dial in for mokka and press the button. Dial back to espresso afterwards, done.
(Adjusting a hopper-based grinder you use for espresso forth and back, changing beans and so on would be more of a drag than hand-grinding.)
I also don't think a cezve pitcher would cost much less than a Hario V60, plastic version.
In the end, I still prefer making espresso or a pourover/immersion with a Hario Switch.
But it was interesting to give this a try. It does produce a completely different drink that has got its very own qualities.
he uses a copper pot
yep he know how to make a greek (turkish) coffee
ARAB CERTIFIED
Interesting. I'll try to use preheated water next time. Usually when I make Greek Mokka in the briki I use cold water, brown sugar and Mokka coffee powder without stirring it. As soon as the coffee starts foaming on the edges I would stir it a bit until the foam gets almost white. The brewing time is veeeery slow with the lowest possible flame on the stove. When the foam starts dancing I put the briki from the stove to pour the Mokka quite fast into the cup. I always have a remarkable amount of foam then and it tastes good...
I must be using really dense coffee. Also maybe a fine grind. Hey, if it ain't broke...
When you get the gear and good coffee, turkist coffee is excellent.
Were you trying to read the coffee grounds left in the cup at the end of the video?? I'm impressed.
I was. And sort of quietly inviting viewers to do the same :)
Thanks. Really appreciate your channel. I tried your method and it worked out.
I've got my own method after years of tinkering and watching my grandmother and father as a child.
Essentially same as yours except I use room temp water, and less coffee (maybe more like 1 to 10, or 12? I eyeball it of course) so slightly longer brew time.
But yes, the key is a very gentle ending. It's amazing how much it ruins the taste and foam (I get plenty) by ending on a full boil. Cheers
Thanks to you too.
Cheers!
I have a birr grinder, but the finest setting looks slightly more course than my cheapo turkish hand grinder. Are there burr grinders that can adjust to the fineness of turkish grind? I think mine is made by Solby. It does every other grind just fine.
Great overview, I'll try out this workflow. What type of beans would you recommend for this coffee? I see specialty beans being promoted for espresso or for filter coffee, beans that have "fruity" or "chocolate" tones. Which type would you say is a good fit for ibrik?
With such very fine grinding, I would stay away from very dark roasts, or you might get harsh bitterness. Otherwise, you really have to experiment. It's a really adaptable method.
Any bean is good. Southern Italian type dark roasts a la Naples are probably too bitter for this method given the high extraction. But that depends on your personal taste. Medium-dark can still taste wonderful.
This video saved me when I discovered that my Airbnb only had a Turkish coffee maker - thanks! After cranking out delicious coffee for my group, my brother in law asked me what was the point of ramping up from 70° to 95° during the 2 mins it’s on the stove - why not just pour in some boiling water and let it infuse for 2 mins before pouring out. I didn’t have an answer for him… thoughts?
Two of them: First, if you add hot water first, the CO2 will be released immediately and the mousse will dissipate before you pour it. Turkish / Greek coffee fans want to see that mousse in their cup :) Second, if you start with hot water, you have to be careful with your ratio to avoid overheating or underheating the slurry. OTOH, when the foam rises, you know it's time to pour regardless of the ratio.
Hiiiiii 🙂 I'm 2 years late. But if you're still on TH-cam, would you please recommend a hand grinder, and an electric grinder that can grind extra fine grind for Turkish coffee please?
I would very much appreciated it.
🙂🙏🌷
Hey there, have you ever tried turning Turkish coffee into an espresso like drink by condensing the brewed Turkish coffee (drained from slurry first) making it more concentrated and closer to espresso in strength? Didn't see anyone try that before. I just tried and it looks promising.
I havent yet gtten froth on the top.. After 4 cups so far and u brew slow.. My grinder doesn't go to turkish lvl. How long do you let your coffee sit to let the slug settle
Low temperature or medium stove?
Is the coffee gritty?
Greetings! I have used many of the tips in this video relating to make turkish coffee and I thank you. However, I have a separate issue I’d like to ask you about. I always seem to get coffee grit in the foam and wanted to ask if you also experience this as well?
Thanks. Yes, the foam will trap some grit. I usually stir shortly after pouring to break it up and let all the grit settle. Some people prefer not to because the foam looks nice.
I get more grit in the foam depending on how I pour it. Oddly, I find just dumping it quickly after brew and waiting 2min before drinking results in a virtually clean cup
Great video as always .waiting for your tips and tricks for the mokapot 😄
Thanks. I should have that one up in a week's time or less.
I can buy a cheap aluminium one, the time should be around the same even though the material of the brewer is different????, I suppose I should keep the ratio and time brew the same
The metal makes little difference; the ratios and techniques are the same.
@@wiredgourmet thanks
@@wiredgourmet What about glass ? Looks fancy, but I have doubts.
Mine burns and never rises for like 15 mins but if I turn the heat up it tastes burnt
Is there anyway to keep that froth when you co e to drink it?
You can experiment with different beans and different roasts. Darker ones often (not always) seem to be foamier. And of course don't stir it after you pour. You might get some grit, but the foam should last a minute or so.
so how they do it with sand on the street is wrong? since they do it so quickly.
Boiling coffee, even for a few seconds, ruins the flavor.
@@wiredgourmet If I am not mistaken, syrian coffee is traditionally ground very coarse (almost closer to smashed than ground beans) and then boiled for a very long time (up to multiple hours). Have you ever tried anything like this?
@@curls6778 I have never tried it, but at a very high altitude, water boils at a low enough temperature to work out. Maybe this method comes from a mountain area.
Frothy it gets , bitter it gets. As a Turk , I don't prepare my Turkish coffee frothy/foamy.
Waiting for foam 😎🤔🤔
In the Middle East, we call this Arabic coffee.
Good to know. And what do you call the coffee pot (cezve, ibrik)?
@@wiredgourmet ibrik. We use that word for both coffee and tea pots.
@@wiredgourmet its called kanaka in egypt
@@zsonic3220 ZAZWA in tunisia
Notice the grinning face at 5.43
Surely a good sign :)
With all do respect you are trying to customize your own version of this very old traditional type of coffee.. Maybe just to meet your personal taste because I know Turkish coffee is not for everyone.. And just to make it clear people really drink it with or without sugar purely depends on their personal preferences, i like it without sugar for example.. And it has to have this sandy texture if you are aiming for a traditional Turkish coffee if you waited for the coffee to settle down then you better call it anything else but not a Turkish coffee.. Oh one more thing the foamy face called (wish) believe me if you manage to make a good cup it will last until the last sip and it's an indication of how good is the person who is serving the coffee.. No one serves Turkish coffee without a (Wesh = foamy face)..
With that being said thanks for the vedio because I usually enjoy your content 👍🏼
Guilty as charged. Yes, it's an update for modern specialty coffees, and consumer preferences and expectations. As I said, 'the less authentic the better' :)
It tastes like reheated ass but that's how you know it's traditional!
Arabic* coffee.
🇹🇷🧬❤️
Ertugul - Osman - Fatih - Sulayman - Murad IV
Really.....you don't need expensive gadgets to make good coffe....if they didn't have them then you don't need them now... dont fall into the show of expensive gadgets to make a good cup of coffe....use your best judgment and suit to your taste...everyone is different....enjoy 😊
This is not the right cup for Turkish coffee though, and you only need 60ml of water for 7gms of coffee
blahaa
Light roast for Turkish coffee? That’s Greek style. Turkish coffee it’s best at a medium dark to dark roast and the coffee should not be clear and watery, but thick and velvety. Ingredients are to be stirred once the coffee sinks after a bit of brewing and then the heat lowered even further for a slow steady brew.
There is absolutely no such thing as medium dark/dark roast Turkish coffee roast. I've visited the largest Turkish coffee producers Mehmet Efendi on my trip to Turkey and the roast is medium/medium light. You'll never see any dark roast coffee anywhere in middle east.
the cheapest pre-grind turkish coffee from the turkish supermarket tastes exactly the same as the cheapest greek coffee from the greek supermarket. whether it's light i cannot say as i have nothing to compare with at the same fine grind.
Every step is wrong 😂
Knows nothing of Turkish coffee