The circle is complete...

[Umma2gumma]

I guess the best is often the oldest. For a reason.

After switching from drip makers (yikes) to Keurig (meh) to French press (very good but a bit too rich in oils, my stomach didn’t approve) to AeroPress (like the French Press less oils and a little less flavor but very good overall), I finally found the ancient Holy Grail of coffees. Which has been there all along, for centuries.

Meet the cesve, aka jezve, aka ibrik.

After much experimentation and a blind taste test by my daughter, we both came to the conclusion that it’s not self delusion or wishful thinking or the placebo effect.

It does taste better. A lot.

 

[FarmerTan]

Ok. Convince me. I have no idea how this works, though I have seen this on eBay and been tempted. Really that good?

 

[Umma2gumma]

Ok. Convince me. I have no idea how this works, though I have seen this on eBay and been tempted. Really that good?

Yes. It seems to bring up more taste. Not sure how it would work with super delicate subtle flavors, bur with a regular good Arabica the taste seems fuller without being overpowering or bitter. “Delicious” is how my daughter put it.

I am still learning this method myself, many sites go thorough some elaborate steps, which I will try out eventually, but I started with the simplest one. Add cold water and coffee to cesve, stir, let it come to almost the boiling point (but do not allow it to boil over), take off, let it settle a little, half a minute or so, then heat it up again to where it just starts to boil but does not break the froth on top. Set it aside for a minute or so to let some of the grinds settle. Done.

Most sources are saying that sugar (if you use it) should be added in the first step with cold water and coffee, for the best taste. I honestly did not see much difference.

The coffee is supposed to be finely ground. I started with German ground Arabica from Aldi, which I like so far using this method (wasn’t as impressed with it in AeroPress). My wife bought some real Arabic or Turkish made coffee at a local ethnic store, but it has some spice in it (cardamom ?) and tastes really weird to me.

 

[Lightcs1776]

I really enjoy seeing various ways of making coffee. Thanks for sharing.

Sent from my SM-G960U using Tapatalk

 

[FarmerTan]

Yes. It seems to bring up more taste. Not sure how it would work with super delicate subtle flavors, bur with a regular good Arabica the taste seems fuller without being overpowering or bitter. “Delicious” is how my daughter put it.

I am still learning this method myself, many sites go thorough some elaborate steps, which I will try out eventually, but I started with the simplest one. Add cold water and coffee to cesve, stir, let it come to almost the boiling point (but do not allow it to boil over), take off, let it settle a little, half a minute or so, then heat it up again to where it just starts to boil but does not break the froth on top. Set it aside for a minute or so to let some of the grinds settle. Done.

Most sources are saying that sugar (if you use it) should be added in the first step with cold water and coffee, for the best taste. I honestly did not see much difference.

The coffee is supposed to be finely ground. I started with German ground Arabica from Aldi, which I like so far using this method (wasn’t as impressed with it in AeroPress). My wife bought some real Arabic or Turkish made coffee at a local ethnic store, but it has some spice in it (cardamom ?) and tastes really weird to me.

Thank you so much for taking the time to educate me! I'm a self proclaimed "coffee snob" and love a good cup of joe as much as I despise a bad one.

 

[SgtCrppls]

Seems like more work than I would want to do when I first wake up in the morning, really glad it is working for you.

We just got a Nespresso Virtuoso and I love it with the foam on top.

 

[Umma2gumma]

Well it’s about 10 min overall to make a cup in the morning, from start to finish. It sounds more involved than it is. The only difference is that when I am not in a hurry, I use low to medium heat.

I like Espresso too, but it’s a very different taste.

 

[Ivo4u2]

Looks like the Turkish / Arab way of making coffee. That can taste real good.
Still happy with my Jura though

 

[Rhody]

Well it’s about 10 min overall to make a cup in the morning, from start to finish. It sounds more involved than it is. The only difference is that when I am not in a hurry, I use low to medium heat.

I like Espresso too, but it’s a very different taste.

Same. I’m pretty happy with the mocamaster. I guess it’s classified as a drip. I love great coffee but I’m also limited on time for preparation clean up and I usually need a large volume. I’d be tending that little pot all day long for my fix.

 

[Mick]

If you get everything right you get an excellent cup.

 

[FarmerTan]

If you get everything right you get an excellent cup.

View attachment 1216260

High praise indeed, if it's a method used at Cafe Mick's!

 

[Umma2gumma]

Looks like the Turkish / Arab way of making coffee. That can taste real good.
Still happy with my Jura though

Yes, it started as a Turkish way of making coffee (still is), then the Turks spread it to Eastern and Central Europe, it's very popular over there.

I also remember them making coffee by putting the cesve inside of a metal box filled with fine sand, and heating the box while moving the cesve around in the sand. I assume this way the coffee is heated from all sides as opposed to only from the bottom. Not sure if this results in a better taste, but there's got to be a reason...

 

[Mick]

Yes, it started as a Turkish way of making coffee (still is), then the Turks spread it to Eastern and Central Europe, it's very popular over there.

I also remember them making coffee by putting the cesve inside of a metal box filled with fine sand, and heating the box while moving the cesve around in the sand. I assume this way the coffee is heated from all sides as opposed to only from the bottom. Not sure if this results in a better taste, but there's got to be a reason...

This is the "traditional" method, hot sand for the second heating.
.

 

[Ivo4u2]

Yes, it started as a Turkish way of making coffee (still is), then the Turks spread it to Eastern and Central Europe, it's very popular over there.

I also remember them making coffee by putting the cesve inside of a metal box filled with fine sand, and heating the box while moving the cesve around in the sand. I assume this way the coffee is heated from all sides as opposed to only from the bottom. Not sure if this results in a better taste, but there's got to be a reason...

Well I have seen them do it in Tunesia
From a chemical standpoint there is an optimal extraction time and temperature where you do not damage the tasty bits nor create nor extract unwanted ones. And you probably nailed it.

 

[jamesearthdrum]

Sounds a lot like Cowboy Coffee.

Cowboy Coffee: An American Tradition | The Roasterie

Cowboy coffee is made by heating coarse grounds with water and then pouring it into a cup after the grounds have settled. Learn more about its rich history.

theroasterie.com

.

 

[Umma2gumma]

Sounds a lot like Cowboy Coffee.

Cowboy Coffee: An American Tradition | The Roasterie

Cowboy coffee is made by heating coarse grounds with water and then pouring it into a cup after the grounds have settled. Learn more about its rich history.

theroasterie.com

.

Yes, except that you are supposed to use finely ground coffee in a cesve.