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Nice. Do let us know the outcome. Are you using the same beans/roast across all brewing methods?
3 of the 7 coffees were the same bean from the same crop but processed differently. We brewed these 3 using the same method to compare them back to back. The differences were such that it was as though there were 3 different coffees.
The coffee voted as the best from the 'cupping' session was then brewed using aeropress, stovetop and espresso. Aeropress was impressive in that the taste was clean and fresh. Stovetop by comparison tasted murky, heavy and burned.
When I tried Turkish, no other coffee was the same again.
Nice one Rob, a man after my own heart.
I like to think Im an expert Turkish coffee maker after many trips there. It has to be made on a stove, in a special kettle called a Jezve (if you can get your hands on one) also has to use finer graded coffee than espresso grounds. After much trial and error, Ive perfected it to a fine art. The first heat gets it nearly to the boil to collect the froth and decant into the cup. Leave to rest then warm again- not quite to the boil. Repeat once more, stand for a moment then pour into cup onto the froth. Tastes even better with a crushed cardamom pod in it and it should have at least a little sugar, this helps get the froth.