- Joined
- Sep 6, 2011
- Messages
- 6,209
- Location
- Philadelphia
- Tractor
- John Deere 3033R, 855 MFWD, 757 ZTrak; IH Cub Cadet 123
One interesting tidbit is that "cowboy coffee" and Turkish coffee seem to be approximately the same thing. Turkish coffee is ground very finely, like talcum powder, and mixed with room temperature water before boiling the whole brew. The grounds stay suspended in the brew pot, but then settle to the bottom of the cup after pouring, as the cup cools before drinking. I guess with cowboy coffee, it's the same process/action, but the grounds mostly settle in the pot instead of the cup.
Tradition with Turkish coffee is to leave the grounds sitting the bottom of the cup, and of course being from Turkey, there is all sorts of folklore about "reading" your future in the grounds.
I've never tried cowboy coffee, but Turkish coffee generally isn't very good, so they almost always add a bit of sugar to overcome the bitterness that occurs with over-extraction. But it does pack a kick, and it's fun to make, so we still have it several times per week. Serving size is 2-3 fl.oz., just marginally larger than a typical "double" espresso shot.
Tradition with Turkish coffee is to leave the grounds sitting the bottom of the cup, and of course being from Turkey, there is all sorts of folklore about "reading" your future in the grounds.
I've never tried cowboy coffee, but Turkish coffee generally isn't very good, so they almost always add a bit of sugar to overcome the bitterness that occurs with over-extraction. But it does pack a kick, and it's fun to make, so we still have it several times per week. Serving size is 2-3 fl.oz., just marginally larger than a typical "double" espresso shot.
