Kurukahveci Mehmet Efendi Turkish Coffee 3 Packs (500 gram) small pot

So, the good news is, this is real Turkish coffee, from a Turkish vendor. When I spoke at a conference in Istanbul and they gave a gift to all the speakers, this was the stuff they gave us (along with a cezve to brew it in). It has a distinct flavor.More importantly, it is the proper fineness of grind for Turkish coffee. True Turkish style ground coffee is ground as fine as icing (confectioners) sugar. It is a powder so fine you can't detect individual grains without careful examination. I've tried two different hand grinders, grinders at two supermarket chains, and grinders at numerous local coffee roasters. They all CLAIMED to be able to produce a Turkish grind, but none of them was this fine. Some were so coarse they simply wouldn't brew properly at all, some just produced inferior results.The bad news is, if you're as distant as I am from Turkey (Portland, OR, USA) and ordering this from Amazon... well, I find it is three to six months old when I get it. I like to grind my coffee and use it within a minute or so, and 2–3 weeks is my absolute limit for what I consider vaguely fresh. Three month old coffee is stale. Period.

I won't comment on whether this is the best coffee ever because taste is personal and this is the Internet. What I can comment on, however, are qualities that are more easily compared.Having recently come back from a trip to Istanbul I had brought back freshly roasted and ground Mehmet Efendi coffee from their (to my knowledge) only retail location in Eminonu as I fell in love with Turkish coffee during the trip. Soon as I got back I started looking at ways to continue having that experience outside of Turkey and had found this product.When this arrived I compared it with the last of the fresh ground and to my eyes, fingertips (texture/fineness of the ground), nose, and tastebuds, I could barely tell the difference between the two. Only reason I could was because it had been a few months since I got back and even though I had taken care to store the fresh ground in airtight situations they of course eventually become a bit more subdued in terms of the aroma as compared to when they were hot off of the roasters and grinder that day when I purchased it just before the flight home (will never forget that aroma).But I digress - for me this is the best option to enjoy authentic flavours of Turkish coffee outside of Turkey on a personal level and I intend to continue purchasing this product if the vendor will keep up the supply and freshness of the product.

Wow, is this coffee great, I mean REALLY great.This coffee is so smooth and rich, by far it's one of the best I've ever encountered (And I purchase a lot of European coffee's, some from Puerto Rico and other world sources.Now, I don't use an Ibrikt (or the turkish coffee maker) to make this coffe. I actually use it in a French Press, or extract it in my espresso machine, but there are some tricks to that one should adhere to in order to make it work. The reason is that this coffee, or Turkish Grind, is extremely fine. It's so fine that if you pack it in an espresso puck it will not extract, it will clog the puck and basically just make your espresso machine chug along with nothing more than drips... So.In the Espresso machine: Do not pack it. Fill the puck, scant, and then proceed. It will be a bit slower, but you'll still get an extraction. If you go for a second double shot, you must clean the puck, and then rinse it with cold water for a bit (maybe 10 or 15 seconds). This causes it to relax to normal state, you may then go for a second shot (And again, do not pack it in any way, fill it, use a knife or flat object and level it.in the French Press: Add the amount you want into the press, add the hot water, obviously, stir, but let it sit for at least 5 or 10 minutes... Then you can press it and pour, if you stir and then try to press, you'll immediately clog the screen and not be able to plunge it down, or worse, you'll gush it out of the front and burn your hands, allowing grinds to pass through the sides.The whole concept when making Turkish coffee, in the Ibrikt, is that the grounds do settle to the bottom, it forms like a fine silt (like what you'd see in a river bed), by letting them soak, and float to the bottom you're essentially doing the same thing. Also note, I don't put the top on the french press while it's soaking, for some reason this absence of coolness while it's on there doesn't allow the grind powder to sink, so leave it off while it's sitting.I've bought 3 more canisters of this, I like it that much. It's smooth and very robust, but not bitter...

Why is this the best coffee? My wife and I travel around the world and discovered this coffee while in some ethnic households in Australia and found it to be the best. Strong: if you serve some, reboil the remaining then serve again- just add your sugar or cream AFTER you serve it otherwise it becomes "muddy" or grainy as the coffee settles to the bottom. Use fresh filtered water, and a copper pot w/handle called a Cezve lbrik briki. Serve it in a Konitz Coffee Bar Cappuccino Cup 6 oz. with saucer also available here on Amazon.We compared this coffee to freshly ground coffee beans from a major retail coffee store and then- The Mehmet Efendi was so much smoother and tasteful! You'll probably love it so for the best value buy the 17.6 oz. size here and enjoy!

If you love Turkish or Greek coffee, then you know that it's important to have the right kind of coffee ground to the consistency of powdered sugar. There are some brass mechanical coffee grinders sold by Turkish vendors that purport to be able to grind the coffee to that fine a consistency, but they really don't -- they certainly do okay in a pinch and when you don't have other options, but it's just not the same. This Kurukahveci coffee is exactly the right consistency and is a high-quality coffee with wonderful flavor. I've tried other brands, but this is my favorite. All you need is a briki and you're in business.

Absolutely perfect!! Fresh, cheap, real Turkish coffee.