Can’t understand Turkish Coffee for the life of me

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Can’t understand Turkish Coffee for the life of me

Can’t understand Turkish Coffee for the life of me

minimum dose size?

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Can’t understand Turkish Coffee for the life of me

I've got an ibrik. I can make a decent tasting coffee with medium roast Ethiopian beans ground very finely with a Sozen hand grinder using the exact brewing method I use with pre-bought Turkish ground coffee. Yet somehow, I seem to prefer the pre-ground coffee. WHY?

Is there a certain roast level or coffee source/region that I am missing out on? Why is it that beans that would make a fantastic espresso fail to capture that classic Turkish coffee flavour? I've even ruled out mastic and cardamom (although they're great additions); I'm certain it is something to do with the coffee itself, particularly the roast.

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