32. How to use cezve/ibryk

[@tlustazabka]

OOO, tego potrzebowałem :)

[@meditaste-space]

Trochę to trwało, ale pamiętałam durś!

[@oguzhanakar2139]

Thank you, this video is helpful. So Turkish coffee is something to enjoy, huh? Who would guess something like that ? 😮 I heard that some people even play with grind-size and use slightly coarser coffee with 8:70 or 9:70 ratio. I heard that if you could find that sweet spot, then you could have more consistency, more tasting notes. After learning that Turkish coffee is actually tasty, i started to think that what i heard about grind-size can be true, too. Thank you for this new perspective 😮

[@meditaste-space]

We shluld definitely try this technique too, even though I am się bit skeptical about it 🤭 thank you for the comment, I appreciate it greatly! 😇

[@oguzhanakar2139]

@@meditaste-space While saying slightly coarser, i mean slightly coarser than powder. A spot between that powder-size and espresso range or even inside espresso range. 😋

[@meditaste-space]

@@oguzhanakar2139 I see, I see 🤔 and what roast profile you would recommend?

[@oguzhanakar2139]

@@meditaste-space Any roast profile will work, i guess. We can always change parameters. While going with darker roast profiles, we can use hotter water to reduce the time or less coffee to prevent bitterness or go coarser with grind-size. You understand coffee, you know the drill. It wouldn't be a problem to figure it out. It's an open field to play 😊 I'm happy that you enter it.

[@meditaste-space]

@@oguzhanakar2139 though maybe you tried and have your favorite combination 🤗 I am happy to have a platform to connect with freaks like me too! 😍

[@elzbietasujewicz5077]

Oł jes! Takie parzenie kawy lubię najbardziej🤫🤭. Uświadomiłam sobie właśnie, że czasem zapominam przestawić młynek 🤷‍♀️🙈. I raz mi bardziej smakuje, raz mniej. Teraz już wiem dlaczego 👍👍😘😘

[@meditaste-space]

A to mi się do tej pory nawet zdarza, więc cieszę się, że nie jestem w tym samotna 😅🥰❤🎈

[@Maciej_Rajewski]

Też tak czasami lubię :-) Ale nie lubię fusów, dlatego "French Press" używam. Było już o tym?

[@meditaste-space]

@@Maciej_Rajewski Nie było ;)

[@Maciej_Rajewski]

Ta metoda kawy jest w Polsce całkiem popularna, spożywałem w restauracji nie dalej niż w niedzielę. Ale masz rację, zawsze jest podawana z cynamonem, kardamonem i cukrem. Doszedłem do tego samego wniosku z jakiego powodu :-) Zjawisko ciekawe, ale wale nie "must have". Poza tym, w dalszej części filmu pada słowo "parzucha". Błąd. Nie "parzucha", tylko "parzona". Tylko uwaga, "rz" w tym wyrazie nie czyta się jako głoskę "rz", tylko osobno się czyta r, osobno z. I wychodzi tak po włosku "par zona" ;-)

[@thewildhoney82]

Tyle odcinków o precyzji, powtarzalności, odmierzaniu, by w końcu dojść do zwykłej, pospolitej zalewajki 😅

[@meditaste-space]

haha 😂 i mówić o niej z takim sentymentem 😍🤣

[@thewildhoney82]

Niech pierwszy rzuci kamieniem ten, któremu taka kawa tyłka na studiach nie ratowała 😉

[@shaheraladwan8245]

Thank you for the Video and information but let me add my two cents. This way of brewing is Turkish, Greek, Georgian, and Balkan. it's not Mediterranean neither Arabic. Arabic coffee is a totally different way of roasting, grinding, and brewing. in most Arab countries the beans will be lightly roasted, almost at or before the first crack, and the grind size is very coarse. the brewing will be different than and brewing method, you'll add the coffee to the boiled water then simmer it for 15 minutes, after that, turn off the flame and keep it rest for another 10 minutes and finally enjoy it.

[@meditaste-space]

wow! I am so glad you came across my channel and said that! 🔥 I would lived my life being totally oblivious 😐 🙃 I am very grateful that you wanted to share your knowledge 🙏

[@therockindoc5453]

Much too much gabbing. She’s in love with her own voice.