The Effects Of Roasting, Milling, Brewing And Storage Processes On The Of Turkish Coffee

Turkish coffee is a special coffee due to its roasting, milling, brewing and storage processes. The roasting, milling, brewing and storage processes mainly affect the quality and physicochemical properties of Turkish coffee. The aim of this study is to determine; i) the optimum roasting method; oven (160, 180, 200 and 220 degrees C), microwave (350, 490, 700 W) or infrared (600, 1200 W), ii) the effects of different milling methods (cutter and hammer), iii) the effects of initial brewing temperature and water hardness, iv) the ideal brewing method (copper and electrical) and v) the ideal storage conditions. Microwave roasting at 350 W for 30 min and grinding with a cutter mill were found to be the better processes when compared to the others. Furthermore, the highest foam volume was obtained by using tap water at 4 degrees C and by brewing with a copper pot. The cold storing of Turkish coffee powder is a good storage condition to preserve the freshness; therefore, higher foam volume and stability were achieved under these conditions.