No, not the same but the same kind of taste . . .and yes very very messy.
The secret to turkish coffee -- or so I was taught by two persian ladies -- persia, not iranian but their own strict accordance-- was the boil.
The hisotry, as they taught me, is that these pots -- narrow mouthed and wide bottomed metal-- were burried in the sand with the fine grained coffee inside, you know, while the setting up the camp. The water boiled, and the fine crust on top was broke and poured for the deep dark gold.
More common era practicies have you set them (the pots) on a fire source and They froth or boil three times, then are poured into the cup the minute the pot is removed from the heat.
I have two pots I use to take to events all the time. Still have one -- will pack it for the House annivesary this year, promise.
I keep experimenting with modern ways to get that taste, and the colsest is french press but yes, it is a nastey clean up.
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The secret to turkish coffee -- or so I was taught by two persian ladies -- persia, not iranian but their own strict accordance-- was the boil.
The hisotry, as they taught me, is that these pots -- narrow mouthed and wide bottomed metal-- were burried in the sand with the fine grained coffee inside, you know, while the setting up the camp. The water boiled, and the fine crust on top was broke and poured for the deep dark gold.
More common era practicies have you set them (the pots) on a fire source and They froth or boil three times, then are poured into the cup the minute the pot is removed from the heat.
I have two pots I use to take to events all the time. Still have one -- will pack it for the House annivesary this year, promise.
I keep experimenting with modern ways to get that taste, and the colsest is french press but yes, it is a nastey clean up.