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A premium Turkish Efendi coffee designed especially for brewing in the jazz, an authentic experience of traditional roasted arabica coffee.
Packing: 100g ground coffee
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Coffee roasted every week |
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Recommended preparationall preparations
Aciditylow
The Coffee Tree100% Arabica
Mehmet Efendi
Since 1871 Kurukahveci Mehmet Efendi has been producing premium traditional Turkish coffee. The coffee is made from high quality Arabica beans from Central America and Brazil, which are carefully roasted and then ground very finely. To prepare Turkish coffee, the coffee is mixed with water, the required amount of sugar and brewed in Jazzor in a Turkish kettle. The coffee is served in small cups and after pouring it is allowed to sit for a while to settle at the bottom of the cup.
EAN: 8690627121206
LB PLACEHOLDER
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Great coffee! It tastes just like the Armenian coffee I used to drink in Yerevan.
Mehmet Efendi coffee is a true treat for lovers of strong, aromatic coffee. It has a full-bodied, chocolatey-nutty flavor, a pleasant bitterness, and a wonderful aroma that will fill your entire home. Every cup feels like a little ritual and transports you to the atmosphere of Turkish coffeehouses. A great choice for those who want to enjoy coffee with character.
satisfaction
Excellent coffee—it smells and tastes like chocolate. I'm very happy with it ♥️
I bought some coffee to go with my cezve because I wanted a reference point for the coarseness of the grind and to see if my grinder could handle it. I’m a beginner when it comes to making coffee in a cezve, but the grind seems coarser to me than the “powder” mentioned in the recipes, so I’m having trouble forming a crust at the bottom of the cezve to stop the extraction. I tried my grinder for comparison, and I’m able to grind the coffee finer, and I have no problem forming a crust.
I bought some coffee to use with my cezve because I wanted a reference point for the coarseness of the grind and to see if my grinder could handle it. I’m a beginner when it comes to making coffee in a cezve, but the grind seems coarser to me than the “powder” mentioned in the recipes, so I’m having trouble forming a crust at the bottom of the cezve to stop the extraction. I tried my grinder for comparison, and I’m able to grind the coffee finer, and I have no problem forming a crust.