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hoc_age
hoc_age
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When brewing Turkish coffee in a cezve, it's generally recommended to fill with water up to the neck of the pot. Is it alright to use a bigger cezve (say, a double one) for making less coffee (e.g., a single demitasse)?

My guess is that the problem, if any, would relate to the fact that the water surface should be up in the cezve's narrow neck. A related question, therefore, is: does the narrowing-to-the-top shape of the cezve effect the brewing, and in particular, crema formation?

Is it alright to use a bigger cezve (say, a double one) for making less coffee (e.g., a single demitasse)?

My guess is that the problem, if any, would relate to the fact that the water surface should be up in the cezve's narrow neck. A related question, therefore, is: does the narrowing-to-the-top shape of the cezve effect the brewing, and in particular, crema formation?

When brewing Turkish coffee in a cezve, it's generally recommended to fill with water up to the neck of the pot. Is it alright to use a bigger cezve (say, a double one) for making less coffee (e.g., a single demitasse)?

My guess is that the problem, if any, would relate to the fact that the water surface should be up in the cezve's narrow neck. A related question, therefore, is: does the narrowing-to-the-top shape of the cezve effect the brewing, and in particular, crema formation?

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hoc_age
hoc_age
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Size Do the size and shape of a cezve matter?

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Ivan Kapitonov
Ivan Kapitonov
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Size and shape of a cezve

Is it alright to use a bigger cezve (say, a double one) for making less coffee (e.g., a single demitasse)?

My guess is that the problem, if any, would relate to the fact that the water surface should be up in the cezve's narrow neck. A related question, therefore, is: does the narrowing-to-the-top shape of the cezve effect the brewing, and in particular, crema formation?