It will change your life - Turkish Coffee

[@wendstudio_coffee]

Introduction into Turkish Coffee (all of the knowledge in one video) - kzbin.info/www/bejne/oojSaWmQaM2IqMk

[@joeyrivaldo5239]

I had this odd feeling that Liam Neeson was talking to me & narrating in his voice from "Taken", only talking about how great Turkish Coffee is instead! Love it!!

[@janesmith9913]

I thought similar. Haha came here to see if others thought the same.

[@richardpowell1772]

He has a particular set of skills…for brewing Turkish coffee.

[@nchammer_cantouchthis]

😂

[@ampur88]

Russian Liam Neeson. :D

[@wendstudio_coffee]

@ampur88 I'm not russian 🤔

[@CUDA1970Terry]

I was fortunate enough to become friends with an exchange student from Croatia. I discovered this young man drank Turkish coffee so we settled on Saturday mornings to meet for coffee. I had a Turkish Pot (Cezve) and a Turkish grinder (a Zassenhaus} already and he was well versed in the preparation. He showed me how his family had made their coffee, they used an equal amount of sugar and ground coffee and performed the standard three boil method. I have since experimented with several techniques as offered by various KZbinrs, with varying success. I have yet to attempt brewing without sugar, but may attempt this in the near future. Thank you for this very informative video.

[@wendstudio_coffee]

Sugar covers a real taste. Totally different experience (if the coffee beans are interesting)

[@XiaolinDraconis]

@@wendstudio_coffee hell I drink mostly basic coffee like Folger's Black Silk or any other dark roast, even I can tell you this much. No sugar black, one tablespoon black, milk and no sugar, milk and a tablespoon... That's 4 entirely different flavors and I haven't even changed the bean. I need a pot that isn't burning my grounds tho.

[@jaja2536]

Right way is to put a sugar cube, turkish delight or teaspoon of honey beside and take a taste of sweetness after bitterness of coffee. And must take time, do not rush. Way you described is a fast student way to get sugar/caffeine rush.

[@TerminalConstipation]

that seems like a lot of sugar

[@allknowingpineapple4112]

Zassenhaus isn't turkish

[@thedeplorable8370]

There was a little shop on my town that belonged to a middle eastern family. They sold all kinds of foods from their homeland. I would sit at there little table by the window, and enjoy a small cup of Turkish coffee. It really is amazing. The flavors were fantastic and would take my time drinking the small cup.

[@crazywisdom2]

thank you. Would Cezve give me an Espresso like taste ?

[@wendstudio_coffee]

@crazywisdom2 more like Lungo. But it is different

[@Deeper-Trends]

Turkish (or Greek coffee for the greeks) is the best coffee you 'll ever taste with almost zero effort in the proccess. Thank you for this video. For us greeks and the turkish people ofcourse, it means a lot. This method of brewing coffee is very old and part of our tradition and culture.

[@ardaozmen6721]

Greetings from Turkey brother, you’ve just expressed my thoughts.

[@bennymountain1]

Zero effort? This video alone is 9 minutes 🤣

[@diggingwithphasetech]

​@@bennymountain1when you work it out it's as easy as: pot, water, coffee, bring to boil. Far easier than getting a good shot from my espresso machine.

[@sir_charles_iii5154]

I've had coffee from many geographical locations and (by cultural influences) tend to lean towards the espresso. That said... The simplistic and efficient method of brewing coupled with the full body flavor and aroma of the Turkish/Greek coffee, making my experience "Life Changing". Thank you for the great video! 😊

[@peetsnort]

Gosh. I tried it in a copper vase with the same shape. I just didn't have the handle. The result was DEFINITELY smoother than espresso. You have taught me that you don't need an espresso machine Thanks

[@wendstudio_coffee]

Depends. I actually like both. As well as Chemex, regular pour over etc. Different textures etc. But yes, it's complex enough to displace the espresso) Moka pot is a good replacement as well, because it allows to extract incredible flavors that other brewing methods can't

[@just_limerence]

This reminds me of a time in college where a teammate from Turkiye made us coffee one evening and it was the best, from the flavor and consistency, to the art/science of making it, to the company we shared. It was equally about the company with each other as it was the coffee, and I've never had that from coffee before. Thanks for this video!

[@lightbox617]

I had real, true, Turkish coffee twice. Once in Englewood, NJ and once in Istambule. Smelled great; for me, totally undrinkable. I still can't figuer out if it was too bitter or too sweet and I'm too old to continue the experiment.

[@wendstudio_coffee]

Haha. It could be true, but I developed the approach to get a tasty result. Will test true approach soon and will tell is it any good. In my opinion, there isn't much people who can make it that great, because it's hard to know what to pay attention to... At least it was before the video

[@Anadrolus]

I agree, I drank it many times in Istanbul, never liked it...

[@johnnewton3821]

Thanks for explaining the colours of the coffee and what it means. I make Greek and Turkish coffee in a briki, jezve, cezve, or ibrik daily.

[@wendstudio_coffee]

Here's an updated explanation with important update kzbin.info/www/bejne/jGPWgKeOdr6ChtE

[@junimeme5626]

I can't express enough how satisfying it is to watch a video that uses very clear and concise explanations for everything, in a very simple form. No filler content, no ramblings, no montages. Only what you need. I wish more creators took inspiration from this.

[@wendstudio_coffee]

I wish I had a better voice over for the video. Watched it yesterday and it's just terrible. Should have waited for the voice to restore) Don't know how people listening, probably turning on subs and muting this trash) But at least in a new video about foam mixing it's good enough. And possibly more understandable. I always try to pack as much information, but usually it's poorly structured. Rewriting the script, optimizing it, but there are tons of details and hard to put it together in a proper flow with the pauses so that it'll be easy to digest and most importantly - remember. Pauses matter a lot. Glad that it was helpful after all)

[@livannal.t.9068]

@@wendstudio_coffee awesome you consider quality so much! great, youll always keep improving on already fascinating content, esp for coffee enthusiasts like me. just found your channel and subbed immediately!

[@wendstudio_coffee]

Thank you!) Accidentally scrolled down that deep into the comments. Usually it's better to write a new one instead of reply (I'm reading all of the comments but it's hard to check the replies in a studio app). I like to keep the voice pleasant, but sometimes the will to edit the video sooner wins)

[@dingleberrysnigglefritz]

@@wendstudio_coffee Voice was fantastic. I disagree with you.

[@zagrizena]

​@@dingleberrysnigglefritz second that... Very Liam Neeson-esque 😄

[@UncleFjester]

*I'm an Electrician, and was working in a condo when the tennant gave me a cup of this. It was great, but later that night I was Jonesing for another cup. This could get addictive!*

[@jackskalski3699]

It did change how I brew Turkish coffee and also to the acclaim of my family and my guests on the Christmas party. Thanks for the video phenomenal approach and explanation!

[@wendstudio_coffee]

Thank you!) Glad it helped to understand this brewing method slightly deeper

[@joekaplowitz2719]

I moved to Croatia about 20 years ago and I've been taking my kava like this ever since. The flavor and aroma is really the best and you get a good strong kick 💪. Definitely not for the weak!

[@wendstudio_coffee]

The kick could be different) I mostly have bigger impact from double espresso. But the most powerful in terms of kick was definitely "cowbow coffee". Very tough for the heart, while with this method - don't have any signs, no jitters like from pour over

[@frankiethefrog1752]

I live in Texas, the US is nice. I’ve always heard Croatia is very pretty and an awesome place to visit. It’s not normally on people’s top list to visit but it is on my list!

[@nsfwmathematics4261]

Thank god someone can actually distinguish what matters when trying to explain a process. Well done, to say the least.

[@wendstudio_coffee]

Planning to shoot the updated episode today. Never stop improving) But yeah, get to the point when I can understand how to control it was tough

[@SunriseLAW]

I accidentally make something like this whenever I have coffee. I put a handful of ground coffee (usually Folgers or whatever I can get cheap) into a large cup with some sugar. I put about quarter-cup of boiled water on top, stir it a little, then microwave it for about 20 seconds... until it starts to 'grow' out of the cup, similar to what is shown in the video. I add more boiled water, stir and let it sit for a few minutes. Then I pour it thru a tea strainer into another cup.

[@paulkorchok6567]

Amazing content! Thankyou - I've gone from knowing nothing about this form of coffee to wanting to give it a whirl. My late uncle ONLY ever drank Turkish coffee. I'll be thinking of him when I try this out.

[@wendstudio_coffee]

In the recent video I've checked... You can totally start from just a stainless steel pitcher instead of Cezve. Glad that the information is useful. Though, there are a videos with brewings where I try to add some layers of knowledge. Hard to get everything in one video. And as for the brewing, this method may be different from "authentic Turkish coffee". I've just researched this method to have a balanced cup in terms of flavor and extraction. Will try the authentic method soon and see what's the difference (except more frothy foam)

[@jonathanking6546]

I love coffee, this looks like an art too. I loved seeing the sand bank. First time seeing one on a stove. Can’t wait to try Turkish coffee. Thanks for sharing.

[@wendstudio_coffee]

It'll be easy safer to get a special heater) but in both cases, takes 10-20 minutes to heat up the sand. The result is worth it

[@WrongButtonWB]

Like any other brewing method, mostly dependent on the bean and grind quality. It's not bad, but usually takes a few cups before someone develops a taste for it. If you ever visit Serbia and ask for a coffee, you will be served with this one. Great thing about it is that it doesn't require any expensive appliances and only takes a few minutes to prepare one. Strongly recommend you give it a try, it just might surprise you.

[@anthonycolbourne4206]

Oddly enough this is how coffee was made where/when I first started drinking coffee, but I've never made it this way myself, so now I know how to do it carefully and correctly.

[@wendstudio_coffee]

I assume that no one did it that way) It allows to get a balanced taste but most importantly - precisely control it

[@purefreedom282]

I do coffee in a cezve pretty often these days and I'm Italian. I love coffee made in many ways but the one in a cezve is probably very high in my chart. I also make a nice foam. I dont grind it myself, too much work lol but i have some experience and im happy to see that the way i do it is very similar to how you do it

[@wendstudio_coffee]

Hope you've tried coffee from Gardelli already)

[@purefreedom282]

​@@wendstudio_coffeehaven't tried yet. At home I have Kurukahveci Mehmet efendi now

[@MinMin-uy5pl]

I have to be honest. I was making food, and your voice was in the background. I listened to the video on repeat like 3 times.

[@wendstudio_coffee]

Haha, thanks)

[@energetic.cynosure]

This actually did change my life. i was skeptical. very skeptical. Mostly because I had to laboriously grind my coffee very fine to make Turkish coffee. Holy shit was it so worth it.

[@wendstudio_coffee]

I have a video for big grind size as well) But of course, will be a different experience

[@microwavedsoda]

The way you say coffee makes me want a coffee

[@wendstudio_coffee]

😂

[@pauljohnson2372]

I had coffee prepared by a little old Lebanese lady before work every morning for a few years in my early twenties. My bosses mom at the time. I have such fond memories that i bought a pot like hers 30 years later and some Turkish grind coffee. I wish i could figure out the seasoning she put in it. She couldn't translate that. She served it sweet and strong

[@wendstudio_coffee]

Usually people use cardamom as a spices, but could be anything)

[@jawadalla11]

Most likely cardamom. In Arabic it would be pronounced “Hal” maybe a bit of mastic too with the cardamom.

[@TexasWench]

This looks absolutely wonderful. I wasn't even aware of Turkish coffee until a number of years ago, but only just more recently was made aware that it wasn't just a thing, it was a THING. Seeing it brewed like this has me insanely curious, and as soon as my life calms down a little I'm absolutely going to try this.

[@wendstudio_coffee]

It definitely will be worth it. Especially with some specialty coffee. Though, it takes around 15-20 minutes to enjoy it properly from the start of the brewing to the last sip)

[@OriginalGangstas123]

The reason I love Turkish coffee is that it's consistant, reliable, full bodied, and delicious everytime. It hasn't changed my life, but it definetly has been a wonderful addition

[@steveh7866]

Super content! Thank you. Been using a briki for forty years, since hiking Greece for 2 months every summer as a student

[@wendstudio_coffee]

Wow, that's huge! I definitely need to start hiking) Was the video helpful in some way technically?

[@steveh7866]

@@wendstudio_coffee Yes indeed: I also drink a lot of espresso and greatly appreciate the info the Hoff et al have broadcast allowing me to fine tune the taste. Your content has done the same with briki product. To date my method has been the result of watching hundreds of cups made whilst giving my feet a break (I walked around a thousand miles each summer) so it was crude - let it rise thrice then pour, with no understanding of how to guage the extraction.

[@wendstudio_coffee]

This was the difficulty for me since when I started to make it for my parents. I didn't know how to control the taste so that it'll be the best coffee I can serve. Champions didn't help either with their fixed brewing time which is hard to replicate. It simply didn't work for me. So I started to develop the method which can produce the best cup everytime and everyone can replicate it with whatever equipment they have. But I'm still improving it's because "practice makes better". And found the biggest issue that people could have with the foam, will make a video about this soon

[@michael-ms4ho]

Found this very interesting thank you! I drink coffee starting when I wake up until nine 10 o’clock at night black and I grind my own beans I use a pour over coffee maker to make a pot at a time since I drink at least one pot a day… Definitely going to get this gear so I can treat myself and guest to Turkish coffee …I’ve heard of it but had no idea what the method was

[@wendstudio_coffee]

I also drink mostly filter coffee, but this is the coffee I can easily consume in the evening just for the mood. Though, be aware that it'll take around 10 minutes to cool down properly in a cup) Not a quick beverage. But because of unique taste it provides - priceless experience

[@Ingothnia]

That looks absolutely delicious. I have to try.

[@afreezaphorogiancossack2194]

After just partly watching this I am going to have to try it. I actually have an ibrik somewhere but I always make my coffee with a Bodum. But I am having to reduce my coffee intake and I think if I can only make one cup a day, it should be the best!

[@wendstudio_coffee]

That's for sure. If caffeine intake is a thing, I suspect it's better to use light roast coffee (since it's usually growing higher and should have less amount of it)

[@jeffrydiamond]

I always wondered how to use that device. Thank you!

[@wendstudio_coffee]

And the most important part: brew a perfect cup without sugar first. Then you'll know, that it's easy to drink it without sugar. And otherwise it'll be impossible to adjust the taste, it'll mostly be the same - boring. It's like eating a sweet apple... It's already sweet. Sugar will ruin the nuances of taste. Even one spoon. Also, if you want creamy foam at the top, like cappuccino, it's better to get authentic Turkish coffee grinder. Makes a huge difference.

[@wendstudio_coffee]

Don't forget to share your experience after trying. Was video helpful? Is it easy to master with such recommendations?

[@wendstudio_coffee]

There is an important video about mixing. If you have an issue with the coffee just boiling out or there is no white foam - watch it it'll fix everything kzbin.info/www/bejne/f3PUgnRshrt_fNk

[@ScoutReaper-zn1rz]

I get Peruvian coffee from Aldi to grind for my French press. I stopped adding sugar years ago and drink it black. Once I stopped adding sugar I noticed the full flavor of the coffee with hints of chocolate and nuts. I would never go back to adding sugar or cream to my coffee. I'll have to try this Turkish method next.

[@brentdobson5264]

When I was very young and living in Toronto I got into a love affair with sublime Turkish coffee at the Lothean Muse ( sp.) . It was allways heaven's perfection in a cup ❤ .

[@tesuji-go]

I would suggest you add around 1 sugar cube (3/4 tsp) for each 100 grams of water. I just shared a

[@wendstudio_coffee]

Sugar just ruins the coffee 🤌🏿 Even the smallest amount - the balance is lost. It becomes flat, boring. Sugar shouldn't be in the coffee

[@omarjferrera]

thanks for the video. as a coffee lover I'm interested. link to your store?

[@anders.svensson]

Great video! I drank in Egypt with cardamom. Is that typical for just Egypt?

[@wendstudio_coffee]

It's probably the most popular spice which people tend to add. Fits perfectly. But it's possible to get a lot of interesting tastes with just a coffee ;)

[@jeffreyallen9626]

Nice video i would love to try someday soon😊

[@Bayezid66]

The cezve is looking awesome.What is the brand ? Where can we get this ?

[@wendstudio_coffee]

Brand is ZH, I sell them on my site, but only the models that I personally like wendstudio.shop/collections/turkish-coffee-pot

[@sixoh_diesel5662]

best explanation I've seen. Ready to break out the Cezve again!

[@wendstudio_coffee]

There's an important video about the foam mixing just in case it'll not work from the first time ;) But yes, I haven't seen any good info, that's why it took a very long time and hundreds of cups brewed for experiments in order to unlock it

[@landrecce]

Your voice is as smooth as that coffee brother 🎤☕

[@wendstudio_coffee]

In this exact episode it's terrible) had no voice, that's why it's very thin and dry

[@electricaltimelapsetest5713]

I worked at the foreign peoples house and they would invite me to drink this coffee with them in the evening with a cigarette. They said it was turkish coffee. It was awesome experience. I wish i could thank them now.

[@Songwriter376]

I will try this. I wonder if hot cocoa can be made like this as well?

[@wendstudio_coffee]

Why not?) Though, I wouldn't, because it'll be hard to clean 😂 oils, etc. Better to use stainless steel for such task

[@mfaracing]

Mind blowing. Very good video.

[@wendstudio_coffee]

I'm preparing the update though. And there is a fresh update about when to mix (already published). Those directions will definitely help to get a consistent result, but the flavor could be even better

[@markhyde1970]

Best coffee I've ever had , anywhere.

[@SQBButtons]

This feels like it should have more views

[@wendstudio_coffee]

Thank you!) I hope more people will enjoy a properly brewed one. In my native language, video already got 2m views (here's actually why I created this merch "Make Cezve Great Again")

[@VenturiLife]

Turkish coffee is something else. Super strong.

[@wendstudio_coffee]

Well, depends) If you use light roast it'll be a pretty normal intensity. And if you brew it towards balance (like this video allows to). Because if you do it the traditional way, it probably will be impossible to consume a big volume. And in that case, small cup is definitely the way to go. But this approach allows to get something closer to filter coffee if you wish. Slightly increase the grind size and it's more drinkable right away

[@Lipbeat]

@wenstudio amazing video thank you very much! Just have 1 question, why can't you make smaller cups in larger cezve? I have a 380ml cezve, is 150ml too little?

[@wendstudio_coffee]

Depends on the shape

[@casperelle1]

I like this video I have used a greek stainless steel briki for years now I do like it. I do feel bad so many comments on here are so very very bitter.

[@wendstudio_coffee]

They're not bitter at all) They just didn't try a properly brewed cup. Mostly because they don't have a good coffee. Or had an experience only with commercially brewed one (which just can't be at the level which you can get at home... even super specialty coffee shops serve bad coffee time to time)

[@fantastichound]

Thank you for sharing, love turkish coffee.

[@Super_Cool_Guy]

*What are you doing man ! We just want to drink some coffee !!*

[@wendstudio_coffee]

There's a simplified version!) kzbin.info/www/bejne/jGPWgKeOdr6ChtE

[@georgios_Ignatiou]

My favorite for my Kafes I would recommend you to try diffrent grounds of the Balkans arabs and Cyprus that are made for the Briki/cevze . My favorite one is still between laikou / charalambous . I have tried loumidis and illy as well may be sombodies else favorite not mine but I think it would be interesting to see the diffrent blends

[@wendstudio_coffee]

Why not to try "The Underdog"? 🤔

[@TE99810]

Having that I live on Balkans, I have been drinking turkish cofee quite some for years, you might guess. My taste slowly shifted towards Americano first, and then to espresso when i got myself a good Breville espresso machine. Now i never drink turkish coffee except for cases when visiting family 😊

[@wendstudio_coffee]

But this one will be different ;) Also brewing it since I was like 7

[@janeeight]

Hi, thank you for this tutorial. I don’t drink Turkish coffee but here I am on amazon shopping for one… my question, does the shape of the czezve matter? I’m seeing a mix of stout pots and others that are more tapered like the ones you show in the video.

[@wendstudio_coffee]

With my approach the shape doesn't matter that much. It's good if the pot will be narrow at a top, but I've tried brewing even in a milk pitcher. Harder to control because it's wide, but it worked. As long as it looks beautiful, it'll work fine)

[@chasecondrey8105]

Hey bud, I just got my Cezve after watching your videos(Thank you by the way for showing us something interesting to introduce into our lives). I got a 120 ml used 8gs of coffee and I feel like I could have used more water because the water did not raise to the top of the pot as yours all did. Am I doing something wrong? I used a temperature gauge as well.

[@wendstudio_coffee]

8g dose is the most comfortable to work with because it gives some space in case coffee will need to raise. Especially light roast. I've used 10g dose in it usually, but when coffee is too fresh or just needed to be brewed longer - the only option was to pause the heating. So it's ok that it didn't raise. The color is the thing to watch on. Temperature gauge isn't necessary, it's just a demonstration that it's not reaching 100°c, but could be used to control the brewing as well. Though, it's enough to see the color change and motion of the foam. Was there a white foam when brewing? If not, it's better to mix coffee at around 1 minute

[@klauskervin2586]

Great video thank you sharing!

[@ArnoldJudasRimmer..]

Awesome video sir! True Turkish coffee is delightful. Had it plenty of times in Istanbul and Marmaris over the years when over in fantastic Turkey 👌 I am lucky enough to own a Jura z10, which whips me up a pretty decent mug whenever I need one. But it was a joy to watch a proper Turkish coffee done from start to finish. That looks like a nice coffee! 👏

[@wendstudio_coffee]

It's a different approach, I'll soon try an "authentic technique" which should produce a different cup flavor. Turned out, they consume mostly dark roast which I didn't know. This video will help to produce some balanced flavor like an espresso

[@Batuhanify]

@@wendstudio_coffee It is often sold as "Double Roasted" over here. But I prefer Turkish coffee made from milder roasts with medium acidity. Direct contact with the heat source changes the coffee's taste a lot, so double roast dark beans may be why some visitors find it like a little cup of poison.

[@carltomacruz9138]

I didn't have a good experience with this the first time I had it. I had no idea that it was unfiltered, so I gulped a good amount of the grounds.

[@wendstudio_coffee]

But now you can enjoy it!)

[@johnwright3649]

Delicious coffee

[@themadscientest]

I've gotten into teas and favor the STRONG greens from Japan, but when I do coffee I like the Ottoman method.

[@wendstudio_coffee]

But you're brewing tea using like 70°C?

[@jeffl1484]

I had it, it's an experience that definitely didn't change my life. Was an experience though - to a point.

[@wendstudio_coffee]

The way I make it is different and opens new sides of a coffee flavor)

[@scootamayne610]

I’m drinking Arabic coffee right now and I thought it changed my life I like medium roast with chocolate 🍫. What is the brewery name?

[@wendstudio_coffee]

What do you mean by "brewery"?) Coffee brewing pot is ZH (available in my ebay store). Roasted coffee - Radiokava (also available on ebay)

[@iTxip]

Do you drink it unfiltered?? With the ground coffee still in it?

[@wendstudio_coffee]

Coffee particles are in the bottom of the cup, I don't drink them. I drink the upper layer which is clean

[@G.S.W.SewmesomeMusic]

Sanka instant ! MMMMM. MMMMMMM GOOOD!!!!!

[@Blazjul]

If I like sugar with my coffee, when should I add it? Should I do it right after pouring, stir a little for the sugar, then wait a few minutes for the coffee grounds to settle to the bottom?

[@wendstudio_coffee]

You can add it only after learning how to brew without it. Because sugar will cover all of the mistakes is the brewing

[@jaybeaton9301]

My Armenian friend made me a cup of it before an evening uni course and I didn’t sleep a wink that night.

[@wendstudio_coffee]

It's possible to have a lower amount of caffeine :) if brewed like in a video, it'll stay pretty reasonable even for evening. And with some specialty Arabica of course

[@jaybeaton9301]

I’m definitely interested in this process. Thanks.

[@thethoruram]

The production value of your videos is awesome. Have you ever considered getting paid to speak online? I bet you a lot of companies would hire you out to hear your story.

[@wendstudio_coffee]

😂 thanks. I don't speak English, just recording the voice overs from time to time. And I like to control it, but the booth is needed for proper recording. Barely fit in the closet)

[@thethoruram]

@@wendstudio_coffee I think fine restaurants and hotels would hire you to speak, and will provide a translator. It's pretty good money.

[@IlyaArlenka]

Oh yeeeah. Thick, soft and around... With that voice and mic each Coffee bean will be so tasty, easy to drink, etc 😂😂😂

[@wendstudio_coffee]

IDK, every mic seems to work fine. Placement is more important

[@orestestrivellas3153]

Yunanistan'da damla sakızıyla bi de şekerle yapıyoruz! komşunuzdan selamlar !

[@wendstudio_coffee]

Sugar ruins the flavor) If coffee is interesting

[@orestestrivellas3153]

its usually personal choice over here! :) I do without sugar, or with little Best coffee is found in turkish shops in komotini! @@wendstudio_coffee

[@largefamilylife9]

this looks very similar to our favorite "Greek" coffee. how is Turkish different or better?

[@wendstudio_coffee]

Should be the same beverage

[@largefamilylife9]

@@wendstudio_coffee thank you for the response

[@sami011212]

Thanks what kind of brand coffee are you using, ❤

[@wendstudio_coffee]

Local roastery Radiokava. Mostly prefer light roast

[@sami011212]

@@wendstudio_coffee thanks but it’s not available in Amazon or anywhere else. Do you have a link I can order from

[@paulabadabadum]

Question: is it better to pour the coffee in 2 batches, as most of Turkish brewers recommend? In terms of creaminess, I’m struggle to keep that nice first foam after I let it brew for a second time. Once I pour the second foam in the cup, it quite ruins the previous foam :/ Thanks for sharing! And to all the snobs little insecure people out there: being mean on social media is so 2017. Get up to date pleaz

[@wendstudio_coffee]

I pour it out right after it's ready (assessing readiness by the foam color and motion). But I'll check the "traditional way" of brewing in the forthcoming episode. Foam does not necessarily make the coffee better :)

[@gledba]

Excellent video. Where can you buy a cup like the cup at 8:20 in the video"

[@wendstudio_coffee]

Roaster got it on a local market, so the only possible way is to use "Google lens" to make search easier. You can take a screenshot and do a search by photo as well

[@Bozha_Kapetanovic91]

every morning in Serbia I drink like this

[@Bozha_Kapetanovic91]

not measuring in grams, i do by eye, my mom learned me

[@halollisimo]

hey, great content! can you make it even greater by including metric (ml) information when you do video captions? i personally wouldn't say turkish coffee requires precision, but, you are recommended in your home country too after all. cheers! :)

[@wendstudio_coffee]

Captions are automatic if it's KZbin. If they're in the video - I say in grams usually. It doesn't require, but if you just starting out it's better to understand where to move :) if I recall correctly, I say about the weight in a teaspoon

[@Gee-no]

Why am I not getting the caramel foam? I have the right pot, I have the coffee ground very small (I use cardamon coffee). I add one teaspoon of sugar and one heaping teaspoon of coffee to the Ibrik and stir a bit. Then I put on med heat. Then it either boils over or I get no foam. I've tried 5-6 times now. No beautiful creamy foam. I'm getting a little upset . I've watched tons of videos. Yours is great by the way but Im still having trouble. Anyone wanna give me some advice? Thanks

[@wendstudio_coffee]

Here's the reason: mixing. Mix at around 1m to achieve a white foam. More details: kzbin.info/www/bejne/f3PUgnRshrt_fNk

[@Damir-FXDomination-Horvat]

Long tea spoon is the must for mixing

[@wendstudio_coffee]

I currently use a wooden spoon, but missing with the handle. Works good enough

[@coffeesomething]

whoop whoop! finally found this channel and i LIKE it :)

[@wendstudio_coffee]

I moved from "coffee blog". Turned out KZbin won't serve to the different language audience groups properly otherwise)

[@coffeesomething]

@@wendstudio_coffee ahhh okay! So lets make cezve bigger in the specialty coffee world, I'm in! :)

[@wendstudio_coffee]

Original video gained 2m+ views, that's what inspired me to created this merch print) which is now become the logo. There will be more content about Cezve soon. But at least the basics is here. More case scenarios could be helpful, but I don't see much feedback in the comments under such videos as brewing some coffee and trying to describe what I feel and how I approach it etc

[@mikedubovs1574]

Turkish coffee.. love it

[@YepTriedToTellYou]

A quick story with a lesson. Most finely ground “Turkish” coffee sold is low grade Bourbon beans. The resulting Turkish coffee will be mediocre at best. Instead buy high quality Arabica beans such as Ethiopian beans and get a Turkish coffee grinder that will powder the coffee finely. Grind just before making the coffee. This will be the most amazing Turkish coffee of your life. You will be very pleased with the results.

[@madrian_hello]

Perfect explanation.

[@ryanfitzalan8634]

would this work well with raw cacao powder? i feel like the grain size is comparable already to cacao powder so perhaps this is a better way to make it.

[@wendstudio_coffee]

Nothing to do with the cacao. Coffee extraction is under 30%, while cacao is 100 of the powder is being consumed. So there is no need to control the extraction process on cacao

[@ryanfitzalan8634]

@@wendstudio_coffee ahh ok, i suppose the makes sense. Has anyone tried it this way to see the result? it may still be a better way to make cacao maybe?

[@wendstudio_coffee]

I personally haven't tried. Coffee shops use steamer for making it. No need to mix manually etc

[@joehoffer2112]

So you drink the coffee grinds?

[@wendstudio_coffee]

I drink the top layer, which is clean like a filter coffee. The residue at the bottom will not reach your taste buds

[@kushpaladin]

well since you grinded the coffee beans into a powder, you don't get that typical grainy coffee grounds. instead the coffee grounds settle to the bottom similar to if you made a protein shake, and the powder falls to the bottom. it forms a bit of a thick layer on the bottom of the cup. it gets even thicker if you let it cool down to room temp

[@Brkyshn]

as a turk I can say that your recipe is really game changing thank you.

[@wendstudio_coffee]

Thank you!) I've recently viewed the video on April coffee channel. Patrik brewed coffee in Türkiye and mentioned that people there mostly drink dark roast. Is light roast for Cezve a rare thing?

[@Brkyshn]

@@wendstudio_coffee yes it is and darker in the east province of turkey they demand their coffee as bitter as possible.

[@wendstudio_coffee]

That's probably the reason why the cup size is that small) Intensity and thickness could be very high

[@JohnJones-lg3ql]

The fact that you used an aeropress stirring tool to brew makes me think you know what you're talking about. I'll give this a try.

[@wendstudio_coffee]

Haha. I have an additional info about mixing as well. Spotted that people had a problem when coffee just boils out. Still improving the technique. But these basics are still useful. Here's an important update about mixing kzbin.info/www/bejne/f3PUgnRshrt_fNk

[@fjrevoredo]

i will definetely try it

[@wendstudio_coffee]

I suggest to push the limits for each coffee. Sometimes it's better to brew "darker", towards a full wrap

[@fjrevoredo]

@@wendstudio_coffee Will do! Thanks

[@wendstudio_coffee]

New episode will be within an hour. Explaining these details

[@madkwadzfpv2515]

Im happy to not be a coffee freak. Its looks so tedious to do a cup of coffee. In happy that im satisfied with my kirkland coffee from costco brewed in a reusable keurig pod . It takes me less than a minute to do and its perfect like that. 😅

[@wendstudio_coffee]

It's way different experience. And actually way easier than make an omelette or even sandwich

[@mikafoxx2717]

It's a nice little part of a morning routine to help you wake up by doing something with yourself. Better than looking at a phone or something.

[@madkwadzfpv2515]

@@mikafoxx2717 I already have a 2 years old who wakes me up in the morning. The level of complexity that I can afford in the morning is to put coffee in the pod put it in the machine and press the button. The rest of the time I play hotwheels with my son before getting him to the kindergarten and start working.

[@wendstudio_coffee]

🤣 you can check James Sexton morning routine for inspiration. He talks about it on Lex Fridman podcast

[@DonnyKanone]

Amen brother. Not gonna lie, ill probably gonna make fun of this hobby till i find one of those fetishists that is actually about the taste and not the childlike ritualization.

[@Joe-ho6fo]

Would love to try it before getting involved with it, but it looks like the only places to get a cup are New York or Turkey.

[@wendstudio_coffee]

I don't think it's possible to get a good Turkish coffee, like I make. That's why it's relatively unpopular nowadays (and because it takes more time to make). I've brewed it even in the stainless still pitcher, so everyone can start to make it at home kzbin.info/www/bejne/h6euppuFerSErLc Also, there is "Mehmet Efendi" which will not require to have a grinder. Also a good starting point kzbin.info/www/bejne/rIG5oaiKr9l9o5o

[@mildlydazed9608]

My Cevez only has one complaint from me and that it's not big enough. I drink coffee habitually throughout the day so making 2 demitasse at a time ain't it for me. Love the almost meditative process of just focusing on the coffee and the pot making it this way

[@wendstudio_coffee]

Yeah, the process is a huge part of enjoyment) That's why it's better to make it by yourself

[@ashes1895]

If you cud able to finish a cup of this, i bet every coffee around the world become the "best in the world"

[@wendstudio_coffee]

Please explain

[@huto9606]

ist OK, ich liebe die italienische Variante von Espresso weit mehr

[@andreasr6632]

You can start with cold water or slightly warm not over 30 celsius thoough. It can be boiled fast if you are in a hurry but the extraction wont be great. Slow is the best way to go to get the most out of your coffee. Freshness and coffee quality are of course the two main things you should be concerned about. BEWARE the coffee needs to be ground by a stone grinder into fine powder so your ultra high tech espresso samurai machine wont do the trick. Finally get the roast type you prefer. I like a mixture of all with 20%light 30%dark and 50% medium traditional roast. The best thing about this specific type of coffee and brewing method is that it will get your eyelids open without getting them to tick as if they are electrocuted. A small spoon of sugar added with the coffee at the beginning makes it even better imo but taste 👅 differs so whatever gets you happy. Boil until the crust foams up but not until it boils and breaks. The result is much better that way.

[@wendstudio_coffee]

That's almost exactly what I'm talking about, but with more important nuances)

[@jamesnierodzik8542]

The cezve at the opening of the video is gorgeous, where can I get that style?

[@wendstudio_coffee]

Big one and empty or with the coffee? The one with the coffee - it's called "ZH Athina", but it's not that ergonomic. Empty - also ZH, but 270 ml. Potentially, can add them to my eBay store (270 just wasn't that popular and I removed it). But pretty sure they're available in other places

[@jamesnierodzik8542]

@@wendstudio_coffee It was the empty one, shame it's so big, because I very much like the aesthetic

[@wendstudio_coffee]

They have Patina version of Athina. I use it for 7-10g dose. But for me, Mediterranean art is way better in both aesthetics and ergonomics (I have a review on the channel)

[@roba1899]

LOVE your voice

[@wendstudio_coffee]

Thanks) Though, in this exact voice over it's not the best

[@dannyzuehlsdorf3697]

I prefer to push the ON button on my Mr Coffee

[@wendstudio_coffee]

😂 convenience is good, but this is the experience. You'll enjoy every step. Not for everyday possibly

[@EconaelGaming]

Can you use this method without a cezve? Is the acylindrical form important?

[@wendstudio_coffee]

It's nice to have a proper shape, but in my experience, it's possible to make it even in a milk pitcher kzbin.info/www/bejne/h6euppuFerSErLc With the narrow top it is easier to control the flavor that you'll get

[@BM_100]

I've had this twice and couldn't tell if it was made properly or not. Both times tasted muddy and over extracted. Extremely bitter. These days I prefer moka pot or cafe espresso and those taste fine.

[@wendstudio_coffee]

Yeah, this sounds like the taste of "typical Turkish coffee". When people don't control the extraction to have a proper flavor. When you try to brew it by yourself - you will change your mind

[@BM_100]

​@@wendstudio_coffee Maybe I will give it a try at home then with a cezve/ibrik. Thanks!

[@wiebl5266]

can this coffee be used for cupuccino? would it taste good?

[@wendstudio_coffee]

If you filter it using paper filter... But there is no point of doing that) it's easier to make a moka pot coffee. But you can just add milk after serving coffee in a cup

[@eloysuopunki7926]

In comparison with espresso, turkish coffee is savored slowly. Espresso gets too cold too quickly, it must be drank in just few sips.

[@mustafa-ozer]

Is it a way of brewing or cooking? Turkish coffee is actually not about brewing but cooking the grounded beans.

[@wendstudio_coffee]

It's about balanced extraction. I'll try cooking version in a few weeks, it using sand to be closer to authentic

[@akioasakura3624]

Perfect. Tysm

[@igormalusevic]

I cook TUrkish coffee from my age of 16 and now i have 51 and i was talk to Turkish man from Turkish ambasy he say that i cook corrrectly. I put in cold water but i notice that if i put exact ammount of water first then coffee it takes time to mix all well so i put in dry Chezve 3 teaspoon of coffee and sugar and mix then i gradually add some water to make thick paste then when is mixed well i add rest of water (250ml water) i cook on induction stove set on 1300w and when start forming foam i move chezve in small circular motion slowly until foam rise almost to the top then i pur from cca 5-10 cm hiegh in a cup and leave to cool for 5 min.

[@wendstudio_coffee]

My experience with sugar - it hides all the tastes. And it's not that important to have control over taste is sugar is added. But without it - difference will be huge. Like the induction, but cooked only using adapter, it limits the amount of power output that can be used

[@igormalusevic]

i Am sweettooth and i just like Jaggermeister as bitter bevarage, i cannot drink coffee without sugar still i can feel all amazing taste of coffee because i have very sensitive sense of taste (i love cooking) i forgot to mention that i add half pinch of salt which sounds crazy but you need to try it to see. That idea i was get when i watched video of James Hoffmann YT channel he add saline solution to a coffee. So i was tested and it taste good. Also i tried with MSG and it is ok too.@@wendstudio_coffee

[@wendstudio_coffee]

But I recommend trying to make a balanced cup without sugar. If coffee is interesting enough (like, have some apricots flavor etc.). Because sometimes there could be something which isn't possible to get anywhere else in food. And such details matter. And there also could be an interesting contrast between sweetness and refreshing acidity (naturally). I'm pretty sure, it'll be very interesting experience :)

[@igormalusevic]

@@wendstudio_coffee when you mentioned apricot flavour, I don't like fruity aroma in my coffee, I like coffee varieties which have nutty aroma or chocolate aroma, I don't like acidity in coffee, If I remember correctly Guatemalas arabica variety is like that. Mostly Arabica is with nutty flavour while robusta is more acidic and fruity aroma also roasting method and level of roasting (light to dark) also can make coffee taste more acidic and fruity or more bitter and chocolatey or nutty.

[@wendstudio_coffee]

Nuts and chocolate is basically in the most coffee. Especially Central America, Brazil. African coffee has more fruits and berries. It's ok not to like it, but it's probably because it was brewed incorrectly. Robusta - more earthy notes, heavy mouthfeel and spices. Extremely low acidity