Dr Forinor

Thanks for all your help guys. I think I definitely do want to try it

I like to try different coffee beverages and I'm super intrigued by Turkish coffee. Before I buy the cezve, and buy/grind Turkish coffee, I'm trying to gauge if it'll be worth the effort. - Can someone give me an indication of what I can expect taste wise, when compared to an espresso, (given the same beans)? - Should I buy the Turkish coffee that seems to be most popular in Turkey (from what I have read - https://www.amazon.co.uk/Mehmet-Efendi-Turkish-coffee-100g/dp/B004HPLI5U/ref=sr_1_6?keywords=turkish+coffee&qid=1558104111&s=gateway&sr=8-6) or can I pick any coffee beans? - I read the lighter/medium roasts are better than darker roasts for this, correct? - My only way of grinding coffee will be my Lido 3, should I attempt it, or is that just a silly idea?

Oh my days, that looks so nice!!!!!!!! Thank you for sharing!

Damn that looked so nice!!!

Excellent, thank you guys.

After making the espresso in my Gaggia Classic, it always takes a good 2-3 times of solid knocks to get the puck out, and even then sometimes there is still some coffee remaining in the basket, the puck doesn't always come out fully and leave the basket clean. Is there something I should be concerned about?

Sadly I did not experiment, too inexperienced with espresso making when I got those beans. Half the time I just used my bean to cup. But now I think I will try it again and experiment a little more, I do have some more experience now than I did then.

I found it was too much raisin and not enough chocolate/caramel for my taste buds. But if that doesn't put you off, it is indeed very nice.

Hehe, indeed! I do seem to be sensitive to little changes in taste. A full 1:2 extraction (17g:34g) isn't as nice to my taste buds as one slightly less than a full 1:2 (17g:33g). That's only 1g difference but I usually enjoy the one at less than a full 1:2 ratio much more than the one at full 1:2 ratio, and that's happened many times. Brilliant link, thank you!

Sounds like it's a worthy purchase then. Thanks all.

Is there a real difference? I have a 58mm Motta tamper, and when I tamp, I can see some of the coffee around the very edges up the side wall, ie not tamped. I'm wondering if the 58.4mm will solve this? But is it worth me doing? This is using the Gaggia Classic, La Marzocco basket. Thanks.

I like his videos, and thoroughly enjoyed this particular one.

UPDATE: I took a vacuum sealed bag out of the freezer, didn't open it, let it defrost overnight and then had a coffee the next day. Much better results using this method. Still not as perfect as when fully rested and freshly made, but much much closer than what I was getting previously.Whilst I still can taste a difference, with this method in mind the freezing has become a viable option once again.Thanks for all your help people.

Down from a 17g basket. Having to cut down my coffee intake so I thought this would be beneficial in that goal.

Unfortunately I am down to 1-2 cups a day, of 14g doses, so that would take me forever to get through.