I was just thinking how wonderful it would be to have Turkish coffee baristas! Making Turkish coffee certainly require skills that has to be mastered. If there was a tradition of professional baristas making Turkish coffee in the U.S.; I think there would be more people drinking it.
Professional Turkish coffee makers can be traced back to it's origins. In the Ottoman palace in Istanbul, where the Turkish coffee making evolved, there were 40 to 50 dedicated coffee makers. Their job was to make Turkish coffee all they long! They were highly respected and many of them were even promoted to work in high ranking positions in the palace.
One of the reasons that Turkish coffee is not offered in coffee shops is because it has to be cooked, slowly, by a person with high degree of skill. And, I imagine they would be hard to find. Yet, it's a viable product that is not available at every other corner, and can be sold at pretty good margins.
Incidentally, SCA of Europe has had Ibrik/Cezve World championships for the past couple of years. Maybe barista exchange can add a section just for Turkish coffee?n521712808_984445_3412.jpg
n521712808_984444_3061.jpg
europa.pdf
Replies