People who start getting into fitness usually wind up discussing genetics at one point or another. They might read up on the “fat gene,” and start thinking that the people who are lean, toned, and muscular are just, “genetically gifted,” while people are chronically overweight just aren’t. As an Irvine Personal trainer, I have even had some clients warn me that losing weight is going to be extra hard for them because they just don’t have the “genetics” for it. I hate this kind of thinking, because it is really limiting, and ignores the very real importance of determination, tenacity, and motivation when it comes to getting into shape.
Turkish coffee is the oldest way of making coffee. This is a short article answering frequently asked questions about Turkish coffee. You can also post your question as a comment and I’ll do my best to answer it.
Questions are in bold.
What kind of coffee must I use for Turkish coffee?
Turkish coffee nowadays is usually made of Latin American blends. Usually the blends contain two kinds of coffee: Arabica and Robusta. Except for the Latin American coffees the blends may also include coffees from Asia or Africa. Some of the best coffees for Turkish blends come from Brazil, Ethiopia and Yemen.
Should I use a coffee particularly made for Turkish coffee or can I use any blend?
Turkish blends are created in a special way to be optimized for Turkish coffee making. Most people that drink the popular Turkish coffee brands are used to a special characteristic taste. This doesn’t mean that you cannot use another coffee blend to make Turkish coffee. For example you can use an espresso blend. The only requirement is that it must be ground very fine like powder. If it isn’t ground fine enough there will be no foam on top of the coffee after you make it and the taste will be weak.
So, in other words you can experiment with any blend you want if you grind it fine enough for Turkish coffee. The taste will be different than the usual though.
Is it healthy?
Turkish coffee is as healthy as any regular coffee. Actually according to some some researches a quantity of two small Turkish coffee cups (demitasse cups) can be beneficial for the heart. If you exceed this amount then it may become bad for your health like any other coffee. Bear in mind that Turkish coffee is made almost as quickly as instant coffee but it’s far better for your health.
What is this thick thing on top of Turkish coffee? Is it like espresso?
When you make Turkish coffee properly you will notice on top a layer of dark, thick and homogeneous foam. This is also known as kaimaki in Greece. If the coffee doesn’t have kaimaki then something is definitely wrong with the coffee making:
- small quantity of coffee used
- not properly heated
- ground coarser than required
- very stale coffee
In some Eastern countries it is an insult to serve Turkish coffee without this special foam on top.
Kaimaki foam is looks similar to the espresso crema but it very different in terms of physical properties. The espresso crema is formed not only due to heat but also because of high pressure so it’s quite different.
Do I need any special expensive equipment for Turkish coffee?
Making Turkish coffee is very easy and very fast. All you need is a small coffee pot and a heat source. You can use a small stainless steel pot and your electric stove top but it’s preferable to use a traditional copper or brass Turkish pot. Regarding the heat source it’s better to use low fire to make the coffee. A gas burner or an alcohol burner is my favorite heat source for home use.
What size coffee pot do I need?
This is a question that creates a lot of misunderstandings. Basically it depends on how much coffee you are going to make each time.
First, what you need to know is that you will need a coffee pot that