The Turkish coffee maker, called “cezve”, “jezve”, “briki”, “mbiki”, “toorka” or “ibrik”, has a wide bottom, a narrow neck, and a long handle. The traditional copper or brass design is preferred. It works best to use a pot to its full capacity, so you may want to own several sizes.
How to make Turkish Coffee
Ingredients:Start by adding to the ibrik 1 tsp of powder-grind coffee and 1 tsp of sugar (traditional but optional) to every 2 oz of water (assuming you will be using 2 oz servings). Add an extra oz of water to the mixture. The combined ingredients should fit just below the neck of the pot.
Brewing: Traditionally, and for the best taste, expect the brewing process to take 10-15 minutes. Slowly bring the mixture to a frothing boil on the stovetop. As the froth gets close to the top, just before it boils over, remove the Cezve from the fire, allow the froth to go down. Serve the froth in equal portions into each cup, then serve.
Serving:Fill each cup a bit at a time repeatedly, so that all cups have an even amount. Advise your guests to allow about a minute for the coffee grounds to settle to the bottom of the cup before gently sipping. Don’t drinking the grounds. The result can be a magnificent beverage.
i also remember reading a different variant whereby the water is boiled off, then topped up & boiled off again, then topped up a third time and poured once up to temperature. Comments welcome on the most ‘authentic’ method
We have been researching the impact of different bottled waters on (i) the taste of coffee, and (ii) its impact on espresso machines.
We discovered that like many things in life it is a trade-off between the two objectives, i.e. the kind of water you need for great coffee is at odds with the kind you need to ensure no limescale forms in your espresso machine.
Using a water with the lowest ‘dry residue’ value (expressed in mg/L) you can find will indeed ensure you never see scale in your machine, but unfortunately it will also make your coffee taste overly ‘bright’ and ‘harsh’.
It is complicated by the fact that the bottled waters on the market tend to fall into one of two extremes; mineral waters with very high TDS values, and typically very hard, and the ‘arctic’ waters with very low TDS values, very low alkalinity and typically a pH of less than 7 (i.e. acidic).
The key parameters and their target values are:
pH = 7.0
Total dissolved solids(TDS), often stated as ‘dry [email protected]’ = 120-130 mg/L
Hardness = 70-80 mg/L
Alkalinity = 50mg/L
You will soon find yourself saying; “great, most helpful, but I can not find all of these values on the side of the bottle”.
This will always be the case for the ‘Hardness’ and ‘Alkalinity’ values as they need to be derived and we will show you how to do that below, can frequently be the case for ‘pH’, and is sometimes the case for the ‘dry residue’ value. If necessary visit the manufacturer’s website, or drop them an email asking for the data.
The next step is to understand why these values are important to coffee preparation
A value from 1 (strong acid) to 14 (strong alkali), with a value of 7 being ‘neutral’. It is not a linear scale, but a logarithmic one, like the Richter scale for seismic activity, so even small movements away from the neutral value of 7 quickly become quite acidic or alkali.
Alkaline water can result in dull, chalky, flat coffee. Acidic water creates bright, imbalanced coffee. You want to use water that is ‘neutral’ for the preparation of coffee.
As the name implies it measures the solids dissolved in the water. If too many solids are already dissolved in the water it becomes a weaker solvent and will not extract enough solubles from your coffee. Coffee made with water that has a very high TDS value will taste dull and cloudy. Conversely, water with a very low TDS value produces coffee with edgy, unrefined flavours and exaggerated brightness as the water is a very strong solvent.
The formation of limescale in your espresso machine is primarily due to the presence of calcium and magnesium ions in the water, measured as ‘hardness’. For this reason it is possible to have a high TDS value, combined with a low ‘hardness’ value, and limescale will not readily form in your espresso machine.
Hard water does not result in a poor cup of coffee, but it will scale your boiler quickly. Water with a hardness above 90mg/L will always be reduced to a hardness of about 90mg/L as any hardness above this value precipitates out upon boiling and deposits on the inside of your boiler.
Alkalinity measures a solution’s ability to buffer an acid, or its ability to resist becoming more acidic.
It is important to understand that it is quite different to ‘alkaline’ which is a solution with a pH between 7.01 and 14.
Water with high alkalinity neutralises coffee acids, resulting in less acidic coffee. If alkalinity is too low the coffee will be overly bright and acidic.
How to calculate the alkalinity and hardness values
Bottled waters typically disclose their minerals as mg/L or ppm, rather than mg/L CaCO3 equivalents.
To calculate the alkalinity, multiply the bicarbonate mg/L value stated on the bottle by 0.82.
To calculate the hardness, multiply the calcium mg/L value stated on the bottle by 2.5, and the magnesium mg/L value stated on the bottle by 4.2, then add the two resultants together.
Note: boiler corrosion
Acidic water with low alkalinity can potentially cause corrosion in the boiler of your espresso machine.
Dry residue @ 180C: 130mg/L
So, pH = 7, good
TDS/dry residue = 130, good
Hardness = (Calcium x 2.5) (8.0×4.2) = 28.75 + 33.60 = 62.35, about right
Alkalinity = (Bicarbonate x 0.82) = (71.0×0.82) = 58.22, about right
Finding a bottled water that is suitable is surprisingly difficult, as detailed in the table below;
PLEASE click on the above table to enlarge it, so that it becomes legible
I trust this blog has assisted you in your pursuit for espresso nirvana and the protection of your espresso machine.
If you have any questions please get in touch & we will do our best to find the answer for you.
Can this really help firms do business?
About four out of five UK businesses believe the type of biscuit they serve to potential clients could clinch the deal or make it crumble, a survey says.
The outcome of a meeting could be influenced by the range and quality of biscuits, according to 1,000 business professionals quizzed by Holiday Inn.
The chocolate digestive was deemed to make the best impression followed by shortbread and Hob Nobs.
Lawyers were most impressed by good boardroom biccies, the survey added.
Jammie Dodgers and Bourbons were also among the biscuit types thought to help sweet-talk customers.
However crumbly biscuits are a big no-no in the meeting environment, the questionnaire found, with 30% frowning on a regular digestive in the work environment.
And when it comes to helping yourself to biscuits from a communal plate, the most acceptable number to take is two, the research concluded.
However more than half of respondents looked down on dunking biscuits in tea or coffee during a meeting.
A survey released last year, which quizzed 7,000 people, suggested that the custard cream is the nation’s favourite biscuit.
We would love to see the results of a survey that compared the outcomes of business meetings that served instant coffee versus freshly brewed gourmet coffee or gourmet espresso based drinks. We expect the results would be just as dramatic. Make your first impression a profitable one with Londinium Espresso in 2009.
A short note to wish everyone (not just our customers, but also our suppliers, contractors, friends and associates) who has supported Londinium Espresso in 2008 a very happy New Year & thank you again for your contribution in 2008.
We have made a lot of new friends in 2008 and now have a strong network to help us significantly expand the business in 2009. We look forward to working with you in 2009 to make it a lot less grim than the experts tell us it will be. At Londinium we firmly believe that you make your own luck; blaming the Government doesn’t get you very far.
Get 2009 off to a clean crisp start tomorrow morning with a cup of Londinium. Make it your New Year’s resolution to dump the milk & come over to the dark side! Milk simply suppresses the gag reflex when you drink low grade, stale, poorly roasted, coffee! Ok, it’s hyperbole, but you get the idea. Without milk inferior coffee has no where to hide, it really is that simple. It might take 6 weeks to get used to, but after that you will never turn back, and if you are currently a member of the latte/frappuccino with extra cream & caramel club you can look forward to significantly reducing your calorie intake at the same time.
By the feel of things outside it is shaping up to be the coldest New Year’s in London in the last ten years, so wrap up & enjoy it!
Why an article on olive oil on a coffee blog I hear you ask? Fair enough, and you might be right, but I have a broad interest in delving into the nuances of things that not so long ago were regarded as commodities; uniform, homogeneous, undifferentiated & price takers in the market place. For hundreds of years now wine has been evaluated in fine detail, then much more recently coffee, and now it seems, olive oil. I found this article interesting, in particular the concerns about the integrity of labeling standards for olive oil & wonder if we should have similar concerns regarding coffee. Enjoy…or ignore!
I found this article on page 28 of the Oct/Nov 2008 edition of the NZInspired magazine & it is reproduced here with their permission.
Could Kiwi extra virgin olive oil be the new sauvignon blanc? Paul Holmes, the well-known New Zealand television and radio broadcaster â and award-winning olive oil producer â certainly thinks so.
Let me tell you straight up why you should be very careful when you buy European â extra virginâ olive oils. Because they might not be extra virgin, thatâ s why. In fact, they probably wonâ t be anything near extra virgin. Most likely, they will be processed, manufactured, washed and full of solvents. The truth is, unless you know exactly where the oil comes from and you are sure of the supply chain, or you have seen old Senor Salvatore himself squeeze the oil out of the olives and put it in a bottle, you can count on nothing.
Such is the looseness and corruption of olive oil production and distribution in the principal European olive oil countries of Spain, Italy and Greece.
New Zealand olive oil, however, trades on its freshness, quality and integrity. And we are now making plenty of it, too. The countryâ s oldest commercial plantings are in their second decade (see Olives in New Zealand fact box, page 30) and between ten to fifteen years ago there was a mass planting of olive trees around New Zealand as growers began to realise the same climate and soils that were starting to produce such excellent wines could do the same for extra virgin olive oil.
And so it has proved: Nelsonâ s Moutere Grove extra virgin olive oil was named one of the best 200 oils in the world by the prestigious German hospitality magazine Der Feinschmecker and it also won International Olive Oil Awards in 2001, 2004, 2005, 2006, 2007, and 2008; Suprema a Situ, an oil produced by the Wellington City Council on, of all places, Mt. Victoria, won a gold medal at the prestigious Los Angeles County Fair in 2005 (of New Zealandâ s 26 extra virgin olive oil entries, nine were awarded gold medals and 11 received silver medals); and my own Paul Holmes extra virgin olive oil has won gold and silver medals nationally.
Like so much of the produce that is grown in our fresh air, extraordinary sunlight and young soils, New Zealandâ s olive oils are rich in character, very fruity and peppery. In fact, theyâ re so good you can even drink them: based on strong scientific evidence that is recognised by the American Food and Drug Administration, extra virgin olive oil producers may soon be able to alert consumers to the fact that downing a few tablespoons a day can do your heart a world of good.
With a new understanding of the benefits a Mediterranean diet affords, New Zealand stands to profit greatly from an explosion in the use of olive oil around the world. And extra virgin olive oil, with its powerful antioxidants, its ability to discourage cholesterol, its apparent benefits to the heart (especially following bypasses) and its absence of bad fats is now rated as the best of the bunch.
Unlike some large-scale European producers, the olive oils that New Zealand companies export are genuine extra virgin, the best and most natural form of olive oil (see box below for an explanation of the different kinds of oils available). And controls on the claims that are written on the labels â such as printing the pressing date â are very strict.
Olives New Zealand, an industry body that aims to enhance production and emphasise quality, says the countryâ s effective border controls have prevented the arrival of major deleterious olive diseases and producers of premium quality olive oil aimed at niche markets are able to trade off and profit from the countryâ s clean, green image. Also, significantly, New Zealandâ s new season extra virgin olive oils are available on the market when the northern hemisphere product is six months old.
It is possible to grow olives in most regions of New Zealand. Currently, the main producing areas are Northland, Waiheke Island, Hawkeâ s Bay, Wairarapa, Kapiti, Nelson, Marlborough and Canterbury, but there are also smaller numbers of growers in the Waikato, Bay of Plenty, Gisborne and Central Otago. Hawkeâ s Bay, where I produce extra virgin olive oil amongst the sunny hills south of Hastings at Mana Lodge, produces some 50 percent of New Zealandâ s olive oil.
To some, these Kiwi oils are thought to be a little lively to the palate, but according to Rosemari Delegat, of Delegat Wines, one of New Zealandâ s largest family-owned and family-managed
winemakers, this was the very problem the New Zealand wine industry faced back in the early nineties when it was trying to establish its sauvignon blancs. Too fruity, everyone said. And, when compared to the wines from France, it must have seemed so. Yet it was just a matter of time and persistence before the New Zealand taste was not only accepted but valued greatly. And the way things are going â and growing â our olive oil industry could be similarly lucrative.
At present, the United States imports around 300 million litres of olive oil a year, most of it from Europe, an increase of more than 70 percent in the last five years. And the subsidised European producers are rubbing their hands with glee. But how much of the oil they send is going to be extra virgin?
Frankly, itâ s difficult to know. In August, a New York Times examination of the olive oil invasion from Europe reported a study of 30 olive oils labelled â virginâ that were tested last year by the Food and Drug Administration. Only 18 were labelled correctly. The falsely labelled oils contained a blend of pressed and refined olive oils, instead of only pressed oils, and five bottles labelled â virginâ contained no olive oil at all. So, just under half were crooked.
Olive oil consumption is also soaring in the UK, up 30 percent since 2001. But the British buyer is at the mercy of the racketeers as well. In Italy, back in March, police arrested 23 people and confiscated 85 farms when they uncovered a gang using low-grade oils from all over the Mediterranean and passing them off as the finest Italian product. This gives us an idea of the potential scale of the fraud there. Put a flash label on it and who knows what it is? Some old canola, perhaps, from round the back of a shed in Libya?
Blame the lack of regulatory muscle and those wicked old subsidies for making the rort so tempting. The Italian Farmersâ Union reckons half of the Italian oil sold within Italy alone is either adulterated or not Italian at all. But the Europeans, who produce more than 80 percent of the worldâ s olive oil, are a very powerful bloc and are able to a great extent resist controls from EU headquarters in Brussels on what goes both into a bottle and onto it.
Sure, the bottle will look smart, the labelling attractive and sophisticated, yet time and again in New Zealand and, as I found recently on a trip to Shanghai, which is being flooded with cheap European olive oil, the Tuscan or Spanish â extra virgin olive oilâ is of shockingly low quality.
It is not just flat, inferior oil. In most cases it is stale and rancid and it sits on the tongue like old fat. Good, fresh, extra virgin olive oil does not behave like that. Our best New Zealand extra virgin olive oils dance round the palate, full of life.
My own extra virgin olive oil is now exported to the UK, the US and to parts of Asia, where awareness of the product is growing. Itâ s also doing very well in Ireland and is used by at least one Michelin-starred chef in Dublin. And one thing you can be sure of, it is fresh, clean, natural, untouched and made with pride.
New Zealand producers are relatively small and new on the scene, so we have to be the best. We do not do corruption. We do not play silly games. We respect extra virgin olive oil, one of the most ancient, historic, most loved and beneficial of foods â and now one of New Zealandâ s most promising agricultural export industries.
THE EXTRA VIRGIN DIFFERENCE
For olive oil to be considered extra virgin it has to be cold pressed, meaning that the pressing takes place at room temperature, with no heat or chemicals used in the extraction of the oil. The olives are crushed and the oil goes straight into the tanks where it rests for a couple of months to settle before bottling. It is declared extra virgin if, when tested, it has a fatty acid content of less than 0.8 percent. Almost all the olive oil produced in New Zealand is extra virgin.
Virgin oils are still produced by pressing or centrifugation and without heat or chemicals to assist in their extraction, but they are the oils that havenâ t quite made the premium grade.
The rest of them are not worth touching. â 100 percent olive oilâ , â Pure olive oilâ , â Genuine olive oilâ , or â Lite olive oilâ are all highly processed oils where the fruit is crushed again and again at very hot temperatures and chemicals, including solvents, are used to flush the last of the oil from the pulp. Some of the oil is so ruthlessly extracted that it needs dye before it is bottled. And â Lite olive oilâ is a deception. It simply means the bottle is light on olive oil. Avoid labels that say â Packed in Italyâ or â Packed in Spainâ , as they tell you nothing about where the oil is from, how old it is, when it was pressed, how it was made or whether it is even olive oil at all.
OLIVES IN NEW ZEALAND
Itâ s a surprise to many, New Zealanders included, to learn there is evidence of olive trees growing in New Zealand as early as 1830. However, it was another 150 years before a commercial olive industry was established. Charles Darwin documented the existence of olives in New Zealand when he visited the northern-most region of the country in 1835. And between 1860 and 1880, two prominent early settlers, Logan Campbell and Sir George Grey, independently attempted to establish an olive industry. Logan Campbell imported 5000 olive seedlings from South Australia but the venture only lasted a few years before it was abandoned, apparently because the yield and flavour of the oil did not match the Italian oils he was familiar with. Sir George Greyâ s efforts to produce olive oil also failed but there are no records to tell us why.
In 1877, a report entitled The Report on Olive Culture was presented to the government of the day, emphasising the potential for olive growing in New Zealand. The report was ignored, possibly because of the experiences of Grey and Campbell. It wasnâ t until 1960 that olive trees were imported and cuttings also taken from old, well-established trees and planted in trial blocks. Reports said olives should not be grown for oil production, but for fruit for pickling.
In 1971 eight olive trees were donated by the Cretan people in remembrance of New Zealand soldiers. These trees were distributed around the country and those propagated from one particular Cretan tree named Kala produced fruit more suitable for table olives. In 1986, Israeli-born Gidon Blumenfeld retired with his wife to Marlborough and set about developing an olive industry in New Zealand. By 1990, The Olive Grove and nursery were well established and received orders for trees from all around New Zealand. By the mid 1990s, the industry experienced a boom, particularly in Marlborough, the region noted for producing sauvignon blanc. Two specialist associations, The New Zealand Olive Association (now renamed as Olives New Zealand) and Oliveti, were formed to undertake research and provide networking opportunities. And it is only relatively recently the emphasis has changed to the production of high quality extra virgin olive oil. (Source: Olives New Zealand)
This is our latest solution to a problem that has vexed us since 2004 when we began!
PROBLEM: How to introduce newcomers to gourmet coffee at an acceptable price point, while not violating one of our founding principles, which is not to sell ground coffee as we believe it to be a fraud.
Ground coffee a fraud? How? Well coffee beans begin to stale appreciably just 30 minutes after grinding. Buy that exclusive Jamaican Blue Mountain pre-ground, but it simply isnt fresh and you are going to be drastically disappointed & join the ranks of the disaffected who sniff that gourmet coffee isnt worth the price it commands. It is, but only if you get it absolutely fresh. This is the assurance that Londinium Espresso gives you; fresh, 100% true to label, and a consistent roast every time.
None of our offerings to date have been at a price point that inspired the merely curious to enter the world of fine coffee
Our starter pack will now comprise a blade grinder, a Swissgold filter & a bag of great Londinium coffee for just Â£29.95, including postage & packaging
Yes we know it is a blade grinder and therefore not suitable for espresso, and yes they are inferior to burr grinders, but after years of experimenting and agonising how to introduce instant coffee drinkers to real coffee we think this is the best solution & vastly superior to selling ground coffee & kidding you that it will be fresh (other roasters simply accept that most people in the UK dont own a grinder & succumb to selling ground coffee as it enlarges their target market exponentially).
The Swissgold filter doesn’t make espresso, but it produces a first class cup of coffee & indeed many of the world’s most exclusive coffees should be drunk as filter coffee as the rigours of the espresso process will ruin them
We feel it is particularly relevant in these challenging economic times and think at this price point it makes an ideal Christmas gift & makes the world of gourmet coffee accessible to a much wider audience.
If you have any questions, please contact us via email or telephone or simply push the Skype button on the ‘Contact us’ page of the website
As you will see on our website, we have revisited the manner in which we roast our Honduran coffee. As a result we think it serves as a first class light & creamy espresso. If you like a heavy thumping espresso, then this isnt for you. It is just one step up from our soft as silk Mexican roast.
This week we have added a Â£2 postage rate for single 250g purchases
Previously we had a single Â£4 rate covering up to five 250g bags
We hope this will lower the barrier for anyone contemplating trying Londinium Espresso for the first time
If you have any other questions or suggestions do let let us know; we strive to be as responsive as possible to our customers’ requests
We deliberately haven’t called them instructions as we don’t know what equipment you might be using, your level of experience, or indeed how you like your coffee to taste, so they we have used the somewhat more flexible term; ‘guidelines’.
To those customers who have been forced to contact us in desperation please accept our apologies as we have been lax in not publishing any guidelines before now
Feel free to experiment, or indeed ignore completely if you aren’t new to the espresso game.
For example, some Antipodean baristas will be found grinding more coarsely and using all manner of brute force on the tamp to jam in as much as 23g of coffee in a double basket. This is equally valid, just a different style.
Oh, and while we are on the subject of dose weights, if you are wondering why the coffee tastes so grim at your local cafe one of the reasons is likely to be low dose weight. It is not uncommon in for cafes lacking a specific interest in coffee to wind the shot dose down to 5.5 or even 5.0g per shot. This basically results in too much being taken from the coffee (another form of over-extraction if you like), and unsurprisingly their commitment to thrift results in you struggling to finish another disgusting espresso that is burnt and bitter.
1. We suggest 8g of ground coffee for a single shot and 16g for a double shot. These weights are important so verify with fine scales
2. One shot is approx 30ml, two shots 60ml. These volumes are important so calibrate your coffee cup(s) with measuring spoons or similar
3. You need a good burr grinder for espresso (i.e. not a blade grinder)
4. You want an extraction time of 22 to 25 seconds. If you are outside of this range we suggest that you keep the pressure on the tamp constant and only vary the setting of your grinder (finer if your extraction times are less than 22s and coarser if your extraction times are greater than 25s)
5. As an aside, we prefer to grind fine & tamp lightly, as opposed to grinding coarsely and tamping heavy
6. Once you have achieved (1) & (2) above you should find yourself with a deep (at least 3mm) crema with fine bubbles (only visible across strong light) and a lovely golden colour
7. A whitish crema indicates under-extraction, and extraction times less than 20s. The espresso will be watery, the crema thin and lacking density
8. A brown crema indicates over-extraction, and extraction times over 30s. The espresso will be very unpleasant to taste, and will often have a light white spot on the brown crema that appears right at the end of the extraction
9. Note that a variation in atmospheric conditions will necessitate making very fine adjustments to your grinder throughout the day
Let us know if you are still having trouble!