Absolutely, though never with "Nes" or sugar, usually with espresso.'Greeks do it better' there's a slogan from the 80s
so good chance you would also be enjoying a nice Frappe in the warmer months?
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Absolutely, though never with "Nes" or sugar, usually with espresso.'Greeks do it better' there's a slogan from the 80s
so good chance you would also be enjoying a nice Frappe in the warmer months?
nice to hear your brewing up Greek cafes and in the traditional way.. nice work.. how did you get into these coffees?
I was hoping for Irish coffee with EXTRA whiskeyHang on isn't it Turkish coffee ?![]()
Yeah almost tempted to get one for my mum/aunty as they use a copper cezve or a cheapo electric thing that they brought over from the old country.Hang on isn't it Turkish coffee ?![]()
It depends on who you want to offendHang on isn't it Turkish coffee ?![]()
Hang on isn't it Turkish coffee ?![]()
depends who's drinking it![]()
It depends on who you want to offend![]()
FTFYOh dear, sounds like something else needs to be added to our list of taboo subjects! #coffeewhisky or #coffeewhiskey
Not really, it's that Greece has essentially been at war with Turkey for the best part of 3000 yearsOh dear, sounds like something else needs to be added to our list of taboo subjects! #coffeewars
Yeah almost tempted to get one for my mum/aunty as they use a copper cezve or a cheapo electric thing that they brought over from the old country.
I'm not that much of a coffee drinker myself and find 'Balkan coffee' too bitter but the descriptions from this machine make it almost worth a try...?![]()
All great points... The balkans cafe might as well be bushels red as it always ends up bitter and we're way too lazy to grind our own quality beans.hiya mate, the cafe maker itself is amazing in the way it automatically turns off the machine making it convenient and also the timing giving you the perfect kaimaki
BUT
it won’t make your cafe taste any my better, you can polish a turd but it’s still a turd
to make great cafe you need top quality coffee beans (and freshness) to start with.. the cafe I have listed before is the stuff you want..
coming from Australia it would be safe to assume the balkans cafe u tried was bushels? (Red cap) if so this is rubbish
Thanks to some advice from our resident metallurgist
TOJIRO DP3 SERIES 17 CM SANTOKU KNIFE F-503
![]()
Description
TOJIRO DP3 SERIES knives are well known and respected by professional chefs and being economically priced they are gaining favour with home enthusiasts also. The DP3 series has a 3 layer blade, the cutting edge being a core of high cobalt alloy steel. This is clad on each side with a layer of high chrome rust resistant steel. The western style handle is made of a recycled timber product that is food safe, has a warm feel and is wear resistant.
SPECIFICATIONS
Overall Length:
Blade Length: 170 mm
Blade Thickness:
Style: Fully Forged, Full Tang, Stainless Triple Rivets
Steel: 3 Layer, High Cobalt Core, High Chrome Sides
Hardness: 60 HRC
Handle Material: Food Grade Recycled Timber Product
Weight: Grams
Made in: Japan
Product Code: YJF503
Cheers for the history lesson and the next time I'm at mums I'll have to try this method... Just need to find some decent beans and the grinderJust throwing in my 2 cents: although both the turks and greeks claim this type of coffee (fine ground coffee beans with boiling water), it has been around way longer and comes most likely from the Ethiopian region.
In any case IMO the bet way to make it is the Lebanese method: rather than starting with cold water, you poor almost boiling water to your pot with ground beans. Then you put your pot on a small flame and once it starts to froth take it off straight away.
Now if you add to that, what has been already said by @StratMan (quality beans freshly ground) the resulting brew is actually very nice...
Cheers for the history lesson and the next time I'm at mums I'll have to try this method... Just need to find some decent beans and the grinder![]()
Just throwing in my 2 cents: although both the turks and greeks claim this type of coffee (fine ground coffee beans with boiling water), it has been around way longer and comes most likely from the Ethiopian region.
In any case IMO the bet way to make it is the Lebanese method: rather than starting with cold water, you poor almost boiling water to your pot with ground beans. Then you put your pot on a small flame and once it starts to froth take it off straight away.
Now if you add to that, what has been already said by @StratMan (quality beans freshly ground) the resulting brew is actually very nice...
Better still, if you roast your own beans, score some Yemen (preferably, but at a price) or Ethiopian beans from Coffee Snobs, roast them to a much lighter roast than you would for (say) espresso, and grind them as fine as you can. This defeats most "proper" grinders, but a mortar and pestle is great, and the cheapie blade-type coffee or spice grinders work well.no mate.. just get the this cafe, its the best i have had to date by far
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no mate.. just get the this cafe, its the best i have had to date by far
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