How do you like your coffee?

summary: we love our coffee…; different coffee pots and cups; Turkish vs Armenian coffee; pre-ground coffee can be… well… you know; sugar or no sugar;

We love coffee! But, suddenly, we are torn. Should we have Eastern or Western coffee?

Armenian Coffee

In general, our daily coffee is made by grinding the beans with our trusty “Zassenhaus” grinder just before brewing the coffee in our vintage electric “Vesuviana” coffee maker to make bowls of café au lait. (Before getting the Vesuviana, we used an electric coffee grinder and a French press.)

Then, a couple of years ago, my sister and her husband were in Turkey for a holiday. That Christmas, we received a beautiful copper coffee maker, as well as pre-ground Turkish coffee, and a booklet on how to make Turkish coffee.

Turkish Coffee

Both of us have had Turkish coffee elsewhere and loved it. So we were thrilled to have our own pot. We followed the booklet instructions to the letter.

The coffee was… how shall I say this gently? Here, how’s this? …we were able to swallow the coffee down. But we decided that homemade Turkish coffee was not for us.

But we LOVE the pot. It is beautiful with its hand-beaten copper outer finish. It looks stunningly beautiful hanging from the cookbook shelf, doesn’t it?

Turkish Coffee Pot

One of my colleagues was visiting her mother in Armenia this summer. When she returned, she gave me this lovely Armenian coffee pot. Because, of course, even though Armenian coffee is prepared in a similar way to the coffee in Turkey, it is NEVER called Turkish coffee in Armenia. It is called “Eastern Coffee”. Unless it is prepared by Armenians here. Then it is called “Armenian Coffee”….

Armenian Coffee Pot

This time, when we made the coffee using the Armenian pot, we followed my Armenian friend’s instructions for how to prepare it. To the letter. Well, almost. Because I don’t like sugar in my coffee, T was forced to add the sugar afterwards, stirring it into the cup rather than brewing it with the coffee….

S’s method is ever so slightly different from the method outlined in the Turkish booklet (as with Turkish coffee, my friend fills the pot with cold water and a good spoonful of very finely ground coffee per cup, but she puts the pot on medium heat rather than high and the moment it hints at beginning to foam, she removes it from the heat, never allowing it to boil).

The resulting coffee was fabulous! It was so good, we immediately made another two cups.

Armenian Coffee

Then, the next day, we decided we would like larger cups of coffee. So, instead of using the Armenian coffee pot, we used the larger Turkish pot after freshly grinding our regular coffee beans.

Turkish Coffee

And you know what? The coffee wasn’t nearly as good! We’re not positive why, but we think it’s because the opening on the pot is not quite narrow enough. Of course, the other possibility is that it is the larger cup making the coffee taste rough rather than almost chocolatey.

Therefore, the beautiful beaten copper Turkish pot will remain on display. But our Eastern coffee will be made in the copper pot stamped with the Armenian coat of arms.

The following YouTube video (I love this charming woman!) is pretty much the same way we make the coffee:

T likes to serve his coffee in a bistro glass. One day, when I was too wired to have yet another cup of coffee, he finally was able to brew the sugar and coffee at the same time. To my relief, he reported that the resulting flavour was virtually the same. Even the crema seemed pretty similar!

Armenian Coffee

I, on the other hand, like to take the opportunity to use one of our beautiful espresso cups. Thanks to T’s grandmother, we have a whole set of these Czech china cups, hand painted with 17th century figures.

Armenian Coffee

Hazards of Pre-Ground Coffee

The only times that we ever stray from our usual coffee-making method is when camping. Usually, we pre-grind the coffee for camping. Once we forgot to bring coffee, and had to {eeeeek} buy it from a road-side gas station shop:

We made the coffee: camp style in a pot of boiling water, letting it sit for about ten minutes and pouring it through a strainer to catch the grounds. Unlike other times that we’ve used this method, the coffee was AWFUL.
      Why were we surprised??
      Our first clue should have been the label: “This isn’t just a can of coffee. It’s a can of BRING-ON-THE-DAY. […] It’s a can of 100% pure ground cup of CAN-DO” (I’m not making this up.)
– me, blog from OUR kitchen | L’Otto di Merano for the 8th month (BBB August 2015)

Can-Do Coffee Nonsense

Even the cat could tell this brand of coffee is questionable. Needless to say, we have NOT made this mistake again. :lalala:


kitchen doorway


This entry was posted in food & drink, whine on by .

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