pianotuna wrote:
No!
MEXICOWANDERER wrote:
Does Keurig now have coffee cups that don't taste like re-used dishwater drainage?
People who discovered coffee didn't have electricity - this wasn't a necessary part of the process, and didn't stop them from enjoying it thoroughly.
They used a slow heat. The method is still popular in Turkey, Greece and Middle East. Put fine ground coffee in a small pot, one or two cups size, add cold water, and remove immediately when it starts foaming - that would be before the boiling point. Then pour into cup. If it doesn't feel strong enough, next time make it foaming one more time - remove and put back again briefly. Fine grounds stay at the bottom - the finer, the better. Copper is nice, copper-clad aluminum will work, or just aluminum. Called Jezva (or Cezva, depends on where you go). I still have one from many years ago, found in a pawn shop, but have almost stopped drinking coffee now.
Turkish method results in a rich and very natural taste, compared to automated electrical brewing with paper filters.
A minor variation is a "mud coffee" - just put grounds in the cup and pour boiling water. No "jezva" required, and you have to be careful not to drink the bottom "mud" - this wouldn't be a disaster though. Grounds have to be very fine, to stay at the bottom.
