The espresso and Turkish coffee are both flavorful and rich, but they are different in many ways. You will be surprised to learn each brew is unique from the type of beans, grind size, preparation, and preparation time. So, let’s dive right in!
Turkish coffee
The Turkish coffee preparation originated in the Middle Eastern and European countries, including Green, Turkey, and Iran, and is one of the oldest ways to brew a cup of joe. It is made by mixing water with finely ground coffee beans (often sugar) and bringing the liquid to a frothy foaming stage just before boiling.
Traditionally, it was brewed in a cezve pot — though you can use any small pot. Once it reaches the desired stage, the brew — including the coffee grinds — is poured into cups. The coffee grind powder is allowed to settle before the liquid is enjoyed. It can be served unsweetened. However, it is often made with moderate amounts of sugar. It is also a common practice to add cardamon to Turkish coffee.
Note that:
- Leaving the coffee unfiltered results in a much higher caffeine concentration compared to other preparation methods
- Most people prefer to use 100% Arabica beans because they play an important role in Turkish weddings
Coffee for Turkish weddings
In a traditional Turkish wedding, the bride-to-be prepares a Turkish Coffee for the groom and the groom’s family when they ask for their parent’s blessing.
Coffee plays a significant role here because it gives the groom’s family a chance to criticize the bride-to-be’s coffee-making skills. The presence of coffee is also essential as it allows the groom to air his satisfaction level after sipping it. They can reject the bride-to-be if he isn’t happy and his family too.
So, the bride tries her best to serve the best coffee to be accepted. Therefore, the use of 100% Arabica beans.
The bride-to-be may decide to add salt instead of sugar, and that is ok. However, if she adds too much salt, that is a sign she doesn’t like the groom-to-be that much. This can also mean she isn’t ready to be married.
But, if the groom-to-be consumes all the brew comfortably, he is perceived to have a good character. And it is a sign he is ready to journey with her.
Bonus! Turkish coffee is also a standard tool for fortune-telling. Though most modern people no longer do these traditions, it is still fascinating to learn them.
Espresso coffee
Espresso coffee isn’t as ancient as Turkish coffee and has a substantial global following. Technically speaking, espresso is both a brew method and full-flavored coffee of Italian origin.
Back then, Italians didn’t want to pay much for their espressos, making the coffee houses mix espresso blends with Robusta coffee. That is why, until today, some blends contain roughly 20% of Robusta beans.
Today, most coffee lovers use coffee beans from Indonesia, Brazil, and South and Central America to make espresso blends.
Do they use the same coffee beans?
The short answer is YES and NO.
Yes, because you can use the same type of beans and the brew still taste differently due to the process the beans undergo. And no, because there are specific beans that taste better with a particular brewing method. Here are some beans we recommend for espresso.
Do they use the same roast?
Again, here the answer is both YES and NO.
Most coffee lovers prefer to use dark roast for espresso and Turkish coffee, but you can use any roast you please. So, don’t fear experimenting. However, it is worth noting that dark roast works best for espresso coffee. Therefore, most espresso blends you can find are dark roast.
Many coffee drinkers prefer to use light roasts for their Turkish coffee. This is because a light roast gives off more aroma, and the flavor profile of coffee is still very recognizable.
Overall, a drinker’s preference determines the kind of roast.
Do they use the same grind size?
Espresso and Turkish coffee don’t use the same grinds. However, Turkish coffee uses a finer grind size compared to espresso. The Turkish grind’s finer size allows for the dissolution of soluble solids, making this brew very flavorful. Not to mention that the Turkish grind makes brewing fast, but not as fast as espresso.
So, if you had set your grinder for espresso, make sure to adjust it to grind finer. This might take some practice, but you master everything if persistent with time.
Espresso coffee, on the other hand, uses a finer grind (coarser than Turkish). Simply put, this grind should be finer than sugar but not coarser than flour.
Pro tip! Unlike the types of roasts and beans where you can experiment, the grind size is strictly specific— there is very little room for adjustment. This is because grind size dramatically affects the extraction time and the quality of the yielded brew. For example, using a coarse grind for espresso results in a weak coffee without crema, even if you have the best machine possible.
The extraction
The extraction process makes it easier to differentiate these two drinks even when the same beans are used.
So how is the extraction process of espresso unique from that of Turkish coffee?
Turkish coffee
To start brewing Turkish coffee, you must have an ibrik, a Turkish pot made from thick copper with a wooden handle.
Once you have the pot, you need to pour the desired amount of water into it before placing it on top of the stove with medium to high heat.
Then add about 1 tablespoon of coffee grounds per 3 ounces of water. You can pour more or less amount of coffee grounds as you please.
Once you add the coffee grounds, you will notice they will float on top — don’t stir it.
You can add sugar after coffee grounds. Below is what Turks call this:
- “Cok sekerli” refers to sweet Turkish coffee, probably with 1 1/2 to 2 teaspoons of sugar
- “Sade” refers to plain and sugar-less Turkish coffee
- “Orta sekerli” means a medium amount of sugar, approximately 1 teaspoon
- “Az sekerli” means it has little sugar, about 1/2 teaspoon
Stir after you have added sugar—make sure it completely dissolves. Lower down the heat.
After stirring, you will notice microbubbles forming on top of your brew.
This time, you need to lower the heat again to avoid boiling your coffee, or it will have a burnt taste.
Remember that the foamier your Turkish coffee is, the better. So, allow your brew to foam, but make sure it will not boil.
Serve it in a demitasse (small cups (3 ounces) and let it sit for about 90 to 120 seconds to allow grounds to settle before you can enjoy it. Remember to leave out the last sip to avoid consuming the coffee grounds.
Tip! Turkish coffee is usually served with a glass of water (to cleanse the drinker’s palate) and a Turkish delight.
Espresso coffee
It is much easier to brew espresso coffee. You need a reliable espresso machine. When brewing, start by warming up the espresso machine and placing your coffee grounds into the portafilter.
Then, tamp the coffee grounds until their surface becomes even and flat.
Now place the portafilter into the espresso machine’s group head, and once correctly placed, start the brewing process.
To extract espresso, your machine needs to have at least 9 bars of pressure. This pressure makes the brewing process shorter. Usually, the espresso drips for about 20-30 seconds only. Anything less than that is an under-extracted espresso and anything past 30 seconds is an over-extracted espresso.
Espresso can be sipped on its own or used as the base of a latte or cappuccino.
Caffeine
The amount of caffeine in the same volume of espresso and Turkish coffee is almost similar and only varies because of the kind of roast you use.
For example, a dark roast used in espresso has less caffeine — most of it is lost through roasting—not forgetting that the smaller serving size also impacts the amount of caffeine. Generally, they have less caffeine than other drinks, such as the French press or drip coffee.
Turkish coffee uses light roast, but since water is in contact with the coffee for longer, more caffeine is extracted. However, since both Turkish coffee and espresso are served in 1.5 to 2 ounces, the overall caffeine you ingest is not that much.
Bonus! The amount of caffeine you ingest is related to the volume of the drink. So the more you sip, the more caffeine you ingest. Interesting, right?
Taste and flavor
Turkish coffee has a rich, intense, rich, and dark flavor. And since it is unfiltered, you will get a bunch of textures all over the cup. First, it starts frothy, then gradually gets muddier and grittier – but not in a bad way.
Since the grounds are too fine, they will enhance the texture and experience of drinking Turkish coffee. It is also meant to be sipped and consumed slowly and gradually.
On the other hand, espresso is a shot, and once it gets cool enough, hold it down and hold it down in a single sip. It is palatable, clear, and refreshing.
Brewing time
Espresso takes a shorter time to brew as it involves espresso shots. The brewing time may vary depending on the number of shots you prefer in your cup. For a single shot of espresso, it will not take more than 30 seconds.
Making Turkish coffee is simple and can be done quickly, and it will take approximately 2-3 minutes. Turkish coffee is suitable for a party or a time pass.
Can I make espresso with Turkish coffee?
While you can experiment, you won’t get the same flavor if you try to brew them in an espresso machine.
Wrapping up
Both Espresso and Turkish coffee are similar in many ways and vary in some aspects, such as grind size and roasts. The best way to know how each drink is unique is to prepare it at home. You can also visit your nearest coffee shop.
It is your turn to taste these drinks, and don’t forget to share your experience.
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