![]() Turkish coffee, on the other hand, uses light-medium roast coffee and while brewing the coffee grinds remain in contact with water for longer, so more caffeine is extracted. Turkish coffee generally has more caffeine content than espresso.Įspresso typically uses darker roasts and we know that dark roast coffee beans tend to lose caffeine during the longer roasting process. This pressurized hot water brewing is also responsible for the creation of crema on top of the espresso. On the other hand, espresso’s fine grind size is best suited for rapid pressure brewing where hot water is forced through the coffee grinds for 25-30 seconds to make a shot of espresso. Turkish coffee calls for an extremely fine grind size because, during the preparation, coffee grinds are imbibed in boiling water for some time which allows for the dissolution of soluble solids, making this brew bold & very flavorful. ![]() The Turkish grind is actually one level finer than espresso grind and normally requires a hand grinder or a burr grinder to achieve such fine particle size. The coffee grind size used is the biggest difference in Turkish coffee and espresso preparation. The espresso grinds are generally similar to the texture of table salt. Espresso, on the other hand, uses a fine grind (but coarser than Turkish). “Cok sekerli” – lots of sugar, probably with 1 1/2 to 2 teaspoons.Īs a general rule, for Turkish coffee, the coffee beans are ground extremely fine, like the texture of the soft powder. ![]()
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