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Site News Could You Have Stopped This? Vegas Shooting Analysis with Attorneys on Retainer
10/25/2008 1:45:36 AM EDT
I never started drinking this stuff before I got to Israel, but I have to say, now I prefer it to regular instant coffee.

Does anybody in the US drink this stuff?
10/25/2008 1:48:07 AM EDT
[#1]
What is it? Instant coffee?
10/25/2008 1:50:24 AM EDT
[#2]

Quoted:
What is it? Instant coffee?


Kind of. Basically you add boiling water to the coffee either in your mug or add the coffee to boiling water in a pot, and the particulate matter will settle, leaving most of the liquid as drinkable coffee with the particulate matter having sunk to the bottom kind of like mud.

If you make it in a pot, you typically decant the drinkable coffee, if it's in your mug then you just try not to drink it.

It's very strong and tastes good but the mud is gross.
10/25/2008 1:56:05 AM EDT
[#3]

Quoted:

Quoted:
What is it? Instant coffee?


Kind of. Basically you add boiling water to the coffee either in your mug or add the coffee to boiling water in a pot, and the particulate matter will settle, leaving most of the liquid as drinkable coffee with the particulate matter having sunk to the bottom kind of like mud.

If you make it in a pot, you typically decant the drinkable coffee, if it's in your mug then you just try not to drink it.

It's very strong and tastes good but the mud is gross.


I LOVE the stuff. . .try using a french press when you make to "squash" all the sludge down. . .
10/25/2008 1:59:28 AM EDT
[#4]

Quoted:

Quoted:

Quoted:
What is it? Instant coffee?


Kind of. Basically you add boiling water to the coffee either in your mug or add the coffee to boiling water in a pot, and the particulate matter will settle, leaving most of the liquid as drinkable coffee with the particulate matter having sunk to the bottom kind of like mud.

If you make it in a pot, you typically decant the drinkable coffee, if it's in your mug then you just try not to drink it.

It's very strong and tastes good but the mud is gross.


I LOVE the stuff. . .try using a french press when you make to "squash" all the sludge down. . .


Eww, French.    


Sounds like a good idea though!
10/25/2008 2:14:49 AM EDT
[#5]
good shit....drank first in Bosnia.

Call it Turkish, Greek, Arab, whatever.  Same same.  Good stuff.
10/25/2008 2:32:43 AM EDT
[#6]
Wow I had forgot completely about that stuff. I had a Turkish guy who used to help me around base in Iraq who would give me Turkish coffee all the time. Great guy, Great coffee.... thanks for reminding me.

ETA: Spelling
10/25/2008 2:39:34 AM EDT
[#7]
Taken from Wikipedia


As with other ways of preparing coffee, the best Turkish coffee is made from freshly roasted beans ground just before brewing. A dark roast is preferable but even a medium roast coffee will yield a strong aroma and flavour. The grinding is done either by pounding in a mortar (the original method) or using a mill (the more usual method today), and the end result is a fine coffee powder. Beans for Turkish coffee are ground even finer than the grind used in pump-driven espresso makers; therefore, Turkish coffee should be powdery. It is the finest grind of coffee used in any style of coffee making.

For best results, the water must be cold. The amount of water necessary can be measured using the cups. The coffee and the sugar are usually added to water, rather than being put into the pot first. For each cup, between one and two heaped teaspoons of coffee are used. In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade (plain; no sugar), az şekerli (little sugar; half a levelled teaspoon of sugar), orta şekerli (medium sugar; one levelled teaspoon), and çok şekerli (a lot of sugar; one and a half or two levelled teaspoons). The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on the fire. No stirring is done beyond this point, as it would dissolve the foam. Just as the coffee begins boiling, the pot is removed from the fire and the coffee is poured into the cups.

In the Arab World, answering that you'd like it "sāda" (ساده plain; no sugar, a loanword from Turkish/Persian) or "murra" ( مرة bitter; no sugar) is common. Note that "qahwa sāda" or "qahwa murra" is the only kind of coffee allowed for mourning people who abstain from "pleasurable" sweetnesses.


Utensils to prepare Turkish coffee (handmade from Crete)A well-prepared Turkish coffee has a thick foam at the top (köpük in Turkish), is homogeneous, and does not contain noticeable particles in the foam or the liquid. This can be achieved only if cold water and a low heat are used. Starting with warm water or a strong heat does not leave enough time for either the coffee to sink or the foam to form. It is possible to wait an additional twenty seconds past boiling, which makes a homogeneous and delicious coffee, but the foam is completely lost. To overcome this, foam can be removed and put into cups earlier and the rest can be left to boil. In this case special attention must be paid to transfer only the foam and not the suspended particles.

There are other schools of preparing Turkish coffee that vary from the above. One such method involves starting with hot water alone, then adding and dissolving the sugar. The product is in essence a sugar syrup with a higher boiling point than water. The coffee and cardamom are added, and the mixture is stirred. It is then brought to a boil and just before serving is removed from the heat for a few seconds and returned to it, being brought to a brief boil a second time. This double (and sometimes triple) boiling is an essential part of the process, both ceremonially and — as connoisseurs claim — for the palate.

In parts of the Balkans it is common to fill the džezva with only cold water, and heat it till it boils. As the water boils coffee is added, stired, and removed from the fire before the foam boils over. After the foam settles the pot is placed back onto the heat source so the water would boil again, releasing more caffeine and flavour. Sometimes the last step is skipped, to preserve the foam.

A common variation in the Arab world is allowing the brew to boil, the pot removed from the heat source just before it boils over, allowing it to settle, and then repeating the process two or three times. This results in even stronger and more concentrated coffee.


[edit] Drinking
10/25/2008 2:49:13 AM EDT
[#8]
Tasty, but not as good as a proper espresso.
10/25/2008 2:52:53 AM EDT
[#9]
On mounted patrols, we have Druze (Arab Muslims, and sometimes Arab Christians) drivers who always bring their own "Pakal cafe" along with them. Literally meaning "coffee kit", it consists of coffee, sugar, a small pot, a stack of plastic cups, portable gas stove, and a 2L bottle of water.

On breaks we get busy.
10/25/2008 3:04:50 AM EDT
[#10]
yea ive had it.

its good if done properly
10/25/2008 3:28:15 AM EDT
[#11]
tried it at a hookah bar in orlando. i'll stick to regular coffee.
10/25/2008 7:45:29 AM EDT
[#12]
It sounds like a recipe for a stomach ache but I'll have to try it.
10/25/2008 7:54:04 AM EDT
[#13]

Quoted:
I never started drinking this stuff before I got to Israel, but I have to say, now I prefer it to regular instant coffee.

Does anybody in the US drink this stuff?


I never heard if it till I went to Israel....    Done right its not even in the same class as instant coffee its a whole new way of making coffee. And on top of that its one of the few types of coffees that actually require skill to make right...   it took me most of a year but I have finally acquired all the pieces and stuff to make it right at my home now...


Great stuff....   and its a nifty to make some unique coffee for guests that are used to the old machine style of the US...

ETA: changes for the spelling nazis
10/25/2008 7:59:08 AM EDT
[#14]
I'm fond of Turkish coffee.  

I first discovered its appeal when I began ordering it from a restaurant in Doha, Qatar.  

After a couple of cups along with a good meal and a smoke form the nargihlah, I definitely noticed a slight euphoric sensation.  Good old caffeine.
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