Best varietals for Turkish?
I've been thinking about trying my hand at making Turkish coffee. Our neighbor in the shopping center is Lebanese, makes a good cup, and has offered to show me how. However, I'm not going to use that preground powdered stuff... authentic or not. I'm planning on machine grinding as fine as possible, then finishing in a mortar and pestle. Does anyone have a suggestion for a varietal and or degree of roast that would be appropriate?
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Permalink Reply by Brady on
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Thanks Bruno. Just any arabica, or is there a region, type, or profile that is best suited or most traditional?
I did end up finding a great little Middle-Eastern/Mediterranean grocery store around the corner. The owner was most helpful and made me several tasty cups of Turkish (with and without cardamom). I didn't get much in the way of distinctive varietal character. My initial experiments were with a nice balanced Papua, just because that is the most easygoing of the varietals we stock. I plan to try some of our mellower centrals next, probably trying everything eventually.
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