One night I was working at a TV network and our creative team took a dinner break on the near west side of Chicago. It was a warm spring evening and we chose a table outside. We had some wonderful Mediterranean food. But the most memorable part of dinner was afterwards we had Turkish coffee. I watched as it was prepared. The coffee was pulverized, finer than espresso. The coffee was boiled but with such care, I almost wondered if the coffee knew. The results were delicious. We went back and finished our work with new vigor. I was instantly converted that evening to becoming a lifelong Turkish coffee fan.
Our CoffeeCon consumer coffee festival is known for its international classes. No matter how immersed you are in coffee, you can always find a method taught there that you don’t know, or at least that you might know better. A a culinary art, to simply choose one way to make coffee would be like only knowing how to grill to cook. Among the fun to be had in coffee is to discover and refine your technique brewing coffee new ways.
I’m happy to announce that Mustafa Arat from TurkishCoffeeWorld.com will teach the ins and outs of Turkish coffee brewing at San Francisco’s CoffeeCon. I’ve known him for several years. He’s a knowledgeable and enthusiastic promoter of Turkish coffee. If you know nothing of this the world’s oldest coffee brewing method you will leave proficient in it. If you think you know it, he will set some myths to rest.
Turkish coffee is the perfect antidote to the Third Wave’s precious light-roasted, high-acidity flavor profile. It might be considered the perfect after-dinner coffee. After my above experience being seduced by this coffee making method, I decided to include it in my book The Art and Craft of Coffee. Since that time I’ve had many pleasant occasions to enjoy Turkish coffee.
Mustafa will explain the technique, really everything to prepare you to make Turkish coffee. He will also explain the perfect ibrik, including his views on the ideal construction material, which it copper plated with tin. You will learn the perfect beans to use for Turkish coffee and the ideal grind. If you have done it using espresso grind, he will correct you. He will tell us Turkish coffee’s long and rich history. It is perhaps the oldest coffee making method known. Even the first European coffeehouses make coffee using this method. He will explain the coffee ceremony. Among the myths he will correct will be the one that Turkish coffee is unbelievably strong and that you will be wide awake for days after consuming it.
Most classes at CoffeeCon are included in the admission price. Turkish coffee is among them. There is limited class size so be there early.